Storm the Cassoulet

Frankie’s Shrimp & Pasta Salad

Ingredients:

1 pound large cooked shrimp (16 to 20 shrimp per pound)

1 cup of light mayonnaise

1 teaspoon Dijon mustard or dry mustard

2 teaspoons of fresh lemon juice

½ teaspoon of Worcestershire sauce

1 tablespoon of minced fresh dill

1 tablespoon of celery seed

1 cup minced red onion (1 onion)

1 cup minced celery (6 stalks)

½ box of Ronzoni #32 rings

Kosher salt & freshly ground black pepper, to taste

Method:

Cook the pasta, and peel & remove veins from the shrimp.  Chop the shrimp into pieces.  Whisk together the mayonnaise, mustard, lemon juice, Worcestershire, dill, & celery seed.  Combine with the peeled shrimp. Mix in the onion, celery & cooked pasta.  Serve or cover and refrigerate for a few hours.

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BLACK DOG QUAHOG CHOWDER

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INGREDIENTS:

2 ounces salt pork, rind removed (or bacon) & diced
2 cups diced onion
1 cup diced celery
3 cups diced red potatoes (keep skin on)
1 teaspoon dried thyme
1 teaspoon ground black pepper
4 cups shelled quahogs with juice (about 6 pounds in shell) – or sub 4 cans chopped clams
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 quarts whipping cream

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DIRECTIONS:

  1. Sauté salt pork or bacon in a large pot until translucent.
  2. Add the onions and celery and sauté for 5 minutes.
  3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.
  4. Simmer this mixture until potatoes are tender. This should take about 10 minutes.
  5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced “rue.”
  6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
  7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
  8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
  9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.
  10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat.
  11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
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TOP THIS! PIZZA

5 EASY STEPS TO A CRISP TOP THIS! PIZZA

PINPRICK THE CRUST
CHEESE FIRST, THEN THE SAUCE
LESS IS MORE – DON’T OVER TOP
BAKE OR  GRILL FOR 8 – 10 MINUTES
TEST FOR DONENESS

PINPRICK THE CRUST​

​To prevent the crust from bubbling in the oven, pierce it several times with the tips of a dinner fork. These holes will allow air to escape rather than forming bubbles.

CHEESE FIRST … THEN THE SAUCE​

​This is not mandatory but it’s a good tip. The wetter the sauce, the more you should heed this advice. Place sauce on top of the cheese by using a spoon to dollop — or a squeeze bottle to zigzag or spiral.

LESS IS MORE — DON’T OVER TOP​

Very thin crusts such as Top This! should be topped lightly. Use about one cup (5-6 oz.) of cheese per 13″ pizza. Add any other toppings sparingly … a little goes a long way.

​BAKE OR GRILL

In your oven:
Preheat to 450°. Bake directly on the middle oven rack or on a pizza stone (the pizza stone must be 450 degrees or hotter for at least 45 minutes). Cook 8 to 10 minutes. Do not use a pizza pan (even a perforated one), sheet pan or anything else to cook these pizzas.

On your outdoor gas grill:
​Preheat to 450° then turn one half of the grill very low and leave the other side on high heat. Cook pizza on low half of the grill, lid closed, checking often to be sure pizza is getting charred but not burnt. You may need to rotate the pizza to cook it evenly. ​​

TEST FOR DONENESS​

When you think the pizza is done, use kitchen tongs to lift it up about 6-8 inches on one side while still baking or grilling: IF IT BENDS, IT’S NOT DONE.​ Keep cooking until it does not bend.

 

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New England Clam Chowder

 Ingredients

1 1/4 pound canned clams, minced, juices reserved

2-3 cups bottled clam juice

2 bacon slices, minced

1 onion, diced

2 tablespoons all-purpose flour

1 bay leaf

1/2 teaspoon thyme leaves, chopped

1 pound potatoes, peeled, diced

3 cups heavy cream or half and half

6 tablespoons dry sherry, or to taste

Salt, to taste

Freshly ground black pepper, to taste

Tabasco sauce, to taste

Worcestershire sauce, to taste

Oyster or saltine crackers, as needed

 Method

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.

Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books

 

 

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Clam Dip

1  8 oz. block of cream cheese
1 can 6 1/4 oz. minced clams (reserve 1/4 cup liquid)
1/2 tsp. garlic powder
1 1/2 Tbs. Worcestershire Sauce
2 Tbs. Fresh lemon juice
2 Tbs. dry minced onions
salt & pepper to taste
Mix clams, reserved liquid and remaining ingredients until well blended; cover. Refrigerate several hours or until chilled.
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Zesty Lime Shrimp and Avocado Salad

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Ingredients:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

Directions:

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Read more at http://www.skinnytaste.com/zesty-lime-shrimp-and-avocado-salad/#AcO2hcAYjYBO04pS.99

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Pulled Pork in the Slow Cooker

Makes 16 servings (about 4 pounds of cooked meat)

What You Need

Ingredients
2 tablespoons kosher salt, preferably smoked
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dry mustard
2 teaspoons garlic powder (no salt)
2 teaspoons onion powder (no salt)
1 teaspoon cornstarch
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seed

2 tablespoons dry ginger
1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
2 medium onions, quartered

Instructions

Make the rub: Place the salt, brown sugar, paprika, black pepper, chili powder, smoked paprika, dry mustard, garlic powder, onion powder, cornstarch, cayenne, ginger and celery seed in a small bowl and mix to combine.

Prep the slow cooker: Place the onions in a 6-quart or larger slow cooker.

Add the meat: Trim any excess fat.  Transfer the meat to the slow cooker, fat side up. Cover and cook on LOW until the meat is soft enough to pull apart with a spoon, 14 to 16 hours.

Shred the meat: Transfer the meat to a large bowl and let stand until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, connective tissue, and large clumps of fat.

Strain the liquid: Pour the cooking liquid through a fine-mesh strainer set over a medium bowl and discard the solids. If you are serving immediately, spoon off as much fat as possible from the surface. For best results, refrigerate until the fat solidifies and collects on top, then scrape off and discard the fat (keep the meat covered and refrigerated during this time).

Moisten the meat: Toss the meat with enough defatted cooking liquid to moisten. Serve the meat warm, or let cool, cover, and refrigerate to use in other recipes.

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Grilled Bananas

grilled banana

It’s essential that you leave the skins on.

You want sturdy bananas/slightly green.

Leaving the skins on, cut each banana length wise and then again in half crosswise. Make a dessert rub consisting of cinnamon, sugar and a pinch of salt. Sprinkle the rub onto the cut sides of the banana and let sit for 5 minutes.

Grill them, cut side down, on a very clean cooking grate on medium-low direct heat just long enough to get grill marks, about 1-2 minutes.

Turn them over with a pair of tongs and move them to an area of the grill with indirect heat.

When the skin starts to pull away from the flesh of the banana, they’re finished.

Remove the peel and serve with vanilla ice cream, dulce de leche, and a little sprinkling of the dessert rub. Serve with rum??

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Tres Leche Cake

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By Martha Stewart

Ingredients:

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

5 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

5 cups fresh fruit (optional), such as oranges or berries, for serving

Method:

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. LET THE CAKE COOL A BIT.

In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.

Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

 

 

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Slow Roasted Tomato Sauce

slow roast toma

This is a slow-roasted version of stove-top tomato sauce, and it’s jam-packed with flavor. You’ll want to have it with everything — not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.

Ingredients:

1 pound, 6 ounces cherry tomatoes

3 cloves garlic, smashed

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme (or maybe fresh basil?)

2 teaspoons packed light-brown sugar

1 teaspoon coarse salt

Method:

Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.

Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

 

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