Heavenly Breakfast Crepes

These breakfast crepes are a delicious and fun bundle of pancakes, bacon, and eggs.  Drizzled with pure maple syrup, you think you have died and went to heaven they are so good.  We didn't "steal" this recipe per se, although I'm sure it is out there somewhere...

Prep Time:  20 minutes

Total Time:  30 minutes

Servings:  4

Ingredients:


enough prepared crepe mix to prepare 8 crepes. 
8 slices of market fresh bacon
3 eggs
fresh pure maple syrup

Method:

• Cook bacon.  I place mine in the oven on a sheet of parchment paper for about 20 minutes.
• While bacon is cooking, prepare crepes according to package directions using a small non-stick fry pan.
• Mix up eggs and cook, one at a time, in the same no-stick fry pan used to prepare the crepes. 
• Take one half of a prepared egg and one slice of bacon and place along the edge of the crepe.  Gently roll crepe from the filling side to the other and plate with the seam side down.
• Drizzle with maple syrup and garnish with fresh mint (if desired).  Serve two to a plate.

Recipe Links:

Here is a great, no-fuss way to bake bacon.

Cajun Catfish

This year for Christmas I received a couple of All-Clad fry pans from my beautiful wife and a cookbook from my thoughtful son.  In this season of giving, the two of them found something for me that they are sure to enjoy for years to come...


Prep Time:  10 minutes
Total Time:  30 minutes
Servings:  4

Ingredients:

4  6-ounce fresh catfish fillets, about 1/2 inch thick

3 to 4 teaspoons blackened seasoning

2/3 cup panko bread crumbs

3 tablespoons olive oil

1 medium onion, diced (1/2 cup)

1 medium red or yellow sweet pepper, diced (3/4 cup)

2 cloves garlic, minced

3 cups of cooked barley or rice (about 1 cup dry)

Method:

• Rinse fish; pat dry with paper towels.  Sprinkle fish with 2-3 teaspoons of the blackened seasoning.  Place bread crumbs in a shallow dish.  Coat both sides of fish with the bread crumbs.
• In a large skillet or fry pan cook fish fillets in 2 tablespoons of the hot oil over medium-low to medium heat about 6-8 minutes or until golden brown and fish flakes easily when tested with a fork, carefully turning once.  Remove from pan and keep warm.
• Add onion, sweet pepper, garlic and the remaining 1 tablespoon oil to skillet.  Cook and stir until vegetables are tender.
• Stir barley or rice and the remaining 1 teaspoon blackened seasoning into vegetable mixture; heat through. 
• Divide mixture evenly onto 4 warmed dinner plates.  Serve fish over mixture.

Recipe Links:

Here is a great recipe for a homemade blackened seasoning.

Stuffies

A staple of New England summer cuisine, these stuffed clams are known regionally as Stuffies.  This stuffed clam recipe is a first for me.  It is my first stolen non-recipe.  What?  It was inspired by a chef who touts a "No Recipe Lifestyle".  Fresh ingredients and sound culinary techniques provide the foundation for his dishes.  I soon found out that I was on my own and was forced to improvise.  The results were fantastic.

Local fresh clams, right from the sea

I bumped into Chef Todd Mohr online when doing a search for "What to do with 200 fresh clams".  We had an exceptional morning of clamming and I wanted some inspiration, I wanted to do something besides the same old steamers and chowder.  I also love classic stuffed clams and always wanted to make this dish.

Plan on shucking about 3 raw clams for every 1 stuffed clam

Given the fact I had no recipe to follow, I was forced to carefully review the techniques.  I will say there are a few things key to the success of this dish.  First, start with the freshest clams you can get.  Second, plan on shucking about 3 raw clams for every 1 stuffed clam.  Third, lightly pulse the raw clams in a food processor prior to mixing into the stuffing.  This breaks down the largest chewy parts of the clams and better incorporates the clams into the mix.

Clam broth, lightly minced chowder clams, and raw whole shucked clams.
I used the raw whole shucked clams for the stuffies.

Prep Time:  About 1 hour (Includes shucking clams time)

Total Time:  About 2 hours

Servings:  33 clams

Ingredients:

100 fresh clams

1/4 cup of butter

1 cup of panko bread crumbs

1/2 cup of grated parmesan cheese

1/4 cup chopped fresh parsley

Freshly ground black pepper, basil, and oregano (to taste)

Thin sliced bacon (optional)

Method:

• Shuck 100 or so clams.  Clean and reserve a third, or 33 of the largest shells.  Separate the clams from the juice.  Reserve the clam juice for another use.
• Preheat oven to 350 degrees farenheit.
• Lightly pulse the clams in a food processor - do not  over process.
• In a large sautee pan over medium heat, melt the butter - do not brown the butter.
• Add the clams to the pan.  After a few moments the clams will release much of their own moisture and will begin to poach in their own liquid. Watch the temperature to ensure the clams do not boil or simmer, but continue to poach.
• Stir in the panko bread crumbs and the parmesan cheese.  This is the thickener and will soak up most of the liquid.
• Taste the mixture in the pan, and add fresh ground black pepper and other seasonings to taste.  Once the seasoning is just right, add the fresh chopped aromatic parsley.
• Place the empty shells on a baking sheet and evenly divide the stuffing mixture into the shells.  You can place a small piece of raw bacon onto each clam if you wish. 
• Place clams in the oven for 20-25 minutes or until clams are bubbling around the edges and the bacon, if used, is cooked through.

You can also freeze these stuffed clams for cooking at a later date.  Just extend the time the clams are in the oven to 30-35 minutes or so.

Recipe Links:

You will need to learn how to shuck clams, here's how.

Here is the original recipe video which inspired this post.

Creme Filled Cupcakes

Inspired by one of my son's schoolmates, these creme filled cupcakes are fun and easy to make.  

Prep Time:  30 minutes

Total Time:  about 2 hours

Servings:  24

Ingredients:

1 package (18-1/4 ounces) cake mix, any variety

Prepared frosting, any variety

1/2 cup (1 stick) unsalted butter (room temperature)

1 1/2 cups (7.5 ounce jar) marshmallow creme

Method:

• Preheat oven to 350 degrees
• Prepare cake mix batter according to the package directions for cupcakes
• Bake until a toothpick inserted in center of a cupcake comes out clean
• Cool for 5 minutes before removing from pans to wire racks to cool completely

While cupcakes are baking in the oven prepare the filling

• In a medium bowl, whisk marshmallow creme and butter until smooth
• Chill until slightly firm, 15 to 30 minutes
• Once cupcakes have cooled you can inject the filling

A plastic straw taped to a piping tip makes filling the cakes a breeze

• Transfer filling mixture into a piping bag fitted with a special piping tip (see above).
• Insert tip into the top of each cupcake and squeeze to fill.  You will see the top of the cupcake bulge a little.  Some practice will help you determine how much to put in - Too much will crack the top and you could explode your cupcake.
• You can use the remaining filling to decorate the tops of the cupcakes or just use a prepared frosting as I did here.

Recipe Links:


Here's the original post which gave me the inspiration for the filling.

Shrimp-and-Crab Gumbo

The other day I found myself thumbing through an old issue of Coastal Living magazine.  In that Fall 2010 issue I found this recipe.  Enjoy!

Prep Time:  40 Minutes

Cooking Time:  1 hour, 15 minutes

Servings:  12

Ingredients:

1/4 cup vegetable oil, divided

1 (16 ounce) package andouille sausage, sliced

(next time I will use fresh sausage with casings removed)

1/4 cup all-purpose flour

1 white onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

4 large celery ribs, chopped

1 medium head of garlic, about 8 cloves, crushed

3 cups fish stock or chicken broth

1 (28 ounce) can diced tomatoes, undrained

1 pound fresh okra, sliced and baked

6 fresh thyme sprigs

2 bay leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne

1/4 teaspoon old bay seasoning

2 teaspoons fresh lime juice

2 pounds large shrimp, peeled and deveined if desired

1 pound jumbo lump crabmeat

1/4 cup chopped fresh parsley leaves

1 tablespoon file powder, optional 

Okra is a key ingredient in any Gumbo.
The dish derives its name from the Bantu word for Okra (kingombo).

Method:

• Pre-bake fresh okra for 20 minutes or so in a 325 degree oven. Transfer to a plate.
• Heat 1 tablespoon oil in a large heavy soup pot.  Add sausage, and cook 3-4 minutes or until browned on all sides. Transfer sausage to a plate.
• Add remaining oil to drippings in pot to equal 1/4 cup. Whisk in flour. Cook over low heat, stirring frequently, 20 minutes or so until mixture is a dark reddish-brown. This oil and flour mixture is called a "Roux" and adds a richness of flavor to the dish.  If you burn the roux by mistake, through it away and start the dish again.



The vegetable "Holy Trinity" of celery, bell peppers, and onions (w/garlic).

• Stir in onion and next 4 ingredients, and saute over medium heat 10 minutes or until softened. Stir in stock and next 9 ingredients. Bring to a boil, reduce heat, and simmer, covered, 45 minutes.
• Stir in sausage and shrimp, and cook 5 minutes or until shrimp are done.  Add crab, and simmer until heated. Remove bay leaves, and stir in parsley and file powder.
• Serve gumbo over rice or grits. Season with hot sauce, if desired.

File powder, also called gumbo file, is a spicy herb made from the dried and ground leaves of the sassafras tree. Native to eastern North America, it adds a distinctive, earthy flavor and texture.  It can also act as a thickening agent.

Recipe Links:

Here is a link to the original recipe as published in Coastal Living, October 2010.

Here is a video of Scott Hargrove making gumbo.

Frijoles Negros - Cuban Black Beans

I've had this bag of dried black beans in my cupboard for a while now.   This weekend I decided to give those beans some life, Cuban style.  Very simple, flavorful, mild, and delicious. 


Prep Time:  20 Minutes
Soaking Time:  6-8 hours or overnight
Cooking Time:  1-1/2 to 2 hours
Servings:  12


Ingredients:


1 pound of dry black beans, picked over and rinsed
2 bay leaves
1 white onion - diced
4 cloves of garlic - mashed
2 tablespoons of extra virgin olive oil
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 tablespoon sugar
1 splash balsamic vinegar

Mash the garlic with a mortar and pestle - add a pinch of salt while mashing.
The salt keeps the garlic from jumping out of the mortar.

Method:

Soak dried beans in water overnight

After soaking, the water should be a dark, inky black

• Soak the beans overnight in 8 cups of water in a large soup pot.
• Add bay leaves to the beans and bring to a boil; cover, reduce heat, and simmer 1-1/4 hours, or until the beans are very tender.

The onions, garlic, and cumin create the seasoning or "sazon"

• After the beans have cooked for an hour, heat the oil in a large skillet over medium low heat; add the onions, garlic, cumin, and salt. Sweat the onion and then simmer gently covered for 15 to 20 minutes, or until the onions are tender.
• Add the cooked onion mixture (sazon), sugar, and vinegar to the beans; cover and simmer gently for 20 minutes.  
• While simmering, take a potato masher and crush some of the beans in the pot. This thickens the juice.
• Serve over cooked rice.

Recipe Links:

Here is the original video recipe which inspired the theme and seasoning for the dish.

Here is a link to the written piece which provided the structure of the dish.

Here's a link to the coolest building around.

Lemon Garlic Butter Shrimp over Fettucini

This recipe was pilfered from the net via Blackberry while on vacation this Spring in the Florida Keys.  It was my son's birthday, and we asked him what he wanted for dinner.  We fully expected him to request a visit to one of the fine dining establishments along that particular stretch of Route 1.  

His response  "Dad, make us some shrimp, homemade, one of your recipes..."  Well, as you probably know, I don't "have" any recipes - I steal them.  

So, with the help of my Blackberry, and some really good luck I found this recipe. The results ended up being one of the best meals we had on vacation as well as a great addition to this Kid's repertoire - Enjoy!

Prep Time:  15 Minutes

Cooking Time:  15 Minutes

Servings:  4

Ingredients:

1/2 cup dry white wine

2 tablespoons white wine vinegar

8 garlic cloves, minced

1/2 cup chilled buter, cut into 1/2-inch pieces

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 1/2 pounds uncooked large shrimp, peeled, deveined

2 tablespoons grated lemon peel

Fresh chopped parsley, for garnish

Fettucini Pasta

Method:

• Fill a large pot with salted water and prepare the ingredients so they are ready to go.
• Turn on heat under large pot and slowly bring to a boil.
• Boil wine, vinegar and garlic in a large non-stick saute pan until mixture is reduced to a 1/3 cup, about 4 minutes. (This step can also be done in a separate smaller sauce pan, but I like to use the same pan for the shrimp as the sauce. There also ends up being one less pan to wash!)
• Reduce heat to low.  Whisk in butter, 1 piece at a time, allowing butter to melt before adding more.
• Remove from heat, stir in lemon juice.  Season with salt and pepper.  
• Transfer lemon garlic butter to a heat proof bowl, cover, and set aside.
• Add pasta to boiling water in large pot and cook until al dente.  Drain once done.
• Return saute pan to stove and heat oil over high heat.
• Sprinkle shrimp with salt and pepper.  Add to skillet and saute until shrimp are opaque in center, about 3 minutes.
• Add reserved lemon garlic butter back to pan and briefly cook so that all shrimp are nicely coated and the sauce has a nice consistency.
• Serve by placing about a cup of pasta on a plate and cover with one quarter of the shrimp mixture.
• Sprinkle with lemon peel and garnish with fresh parsley.

Recipe Links:

Here is the original recipe from epicurious.