Kai's "Old-Fashioned" Recipe Thread

The Oxbow Carriage House @ the Myrtles

JAMBALAYA LO MEIN

Sauce:
2 tsp. Canola oil
1 Tbs. slices garlic
1 Tbs. peeled minced ginger
1 tsp. Chinese chili paste with garlic or Hot Sauce
¼ cup Hoisin Sauce
¼ cup Soy Sauce
2 Tbs. sugar
½ cup chicken stock
1 Tbs. sesame oil - optional
2 Tbs. cornstarch dissolved in 3 Tbs. water

Stir-fry: (have the items below prepared & placed on a “working” platter before stir frying)

2 tsp. Canola oil
1-cup julienne carrots & red bell pepper
4 oz. Sliced smoked sausage
12 large shrimp - peeled
1 6 oz. Boneless, skinless chicken breast, ½” cubed
6 oz. Julienne ham
12 - 15 snow peas or sugar snaps
12 oz. Cooked linguini & set aside
green onions, bean sprouts, chopped cilantro for garnish

To Make Sauce: (can be made several hours ahead and set aside)

Heat 2 tsp. Canola oil, add garlic and ginger and sauté 2 minutes. Add the chili paste, Hoisin sauce, soy sauce, sugar, and chicken stock and bring to a boil. Dissolve cornstarch in water, blend into sauce. Cook till thickened and boiling. Remove from heat. Add optional sesame oil.

Stir-fry:

Add 2 tsp. Oil to hot wok or sauté pan. Add smoked sausage, shrimp, chicken and ham. Stir-fry till cooked. Add carrot, red bell pepper, and snow peas; stir-fry 1 minute. Add sauce. If too thick, thin a little with water; bring to a simmer. Add cooked pasta. Stir-fry and toss well. Serve in a large bowl and garnish.



BREAST OF CHICKEN
With Oyster Stuffing & Roasted Garlic Sauce

6 boneless, skinless chicken breasts (about 6 oz. Each)
salt & pepper, to taste
Cut each chicken breast to form a pocket

Stuffing:

2 Tbs. butter
½ cup green onions
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ stalk of celery
Oysters - about 20 with oyster water
Cornbread - about 2 cups, crumbled

Heat butter in a sauté pan. Add green onions, bell peppers, and celery. Sweat/sauté remove from heat. Poach the oysters in the oyster water. Remove reserve “liquor.” Chop the oysters and blend into sautéed vegetables. Add crumbled cornbread and moisten with oyster water. Divide into 6 portions and stuff breasts. Brush with olive oil and bake about 18 minutes in 350-degree oven. Slice. Cover with sauce.

Sauce:

1 Tbs. tomato paste
1 Tbs. butter
6 - 8 roasted garlic cloves (bake covered in 350-degree oven in olive oil till tender about 45 minutes)
¼ cup Red Wine
2 cups chicken stock
¼ cup heavy cream

Melt butter on low heat. Add tomato paste; sauté 1 to 2 minutes. Add red wine; reduce to almost evaporated. Add chicken stock. Cook till thickened. Add cream and pan juices. Season with salt and pepper.

ROASTED PORK TENDERLOIN SALAD
With Lemon-Blue Cheese Vinaigrette

1/3 cup fresh squeezed lemon juice
1 cup olive oil
1 ½ cups crumbled Maytag Blue Cheese
1 tsp. Minced garlic
salt and pepper to taste
6 cups mixed baby greens (frisce, baby arugula, mesclun mix)
18 cherry tomatoes cut in half
1 cup toasted pecans
1 pear, thinly sliced

[B]Vinaigrette:[B]
Place the lemon juice in a bowl and slowly whisk in the olive oil. Whisk in 1 cup of the blue cheese, minced garlic and season with salt and pepper.

To prepare the greens: Toss the greens; add the remaining ½ cup blue cheese.

To prepare pork tenderloin: Season pork tenderloin well with salt and pepper. Sear in an extremely “hot” skillet and place skillet with pork in the oven. Roast for about 6 - 7 minutes till medium. Remove; allow tenderloin to rest 5 minutes. Slice thin on the bias.

Assembly: Thin slice the pear; fan on a plate. Place greens and tomatoes on top of pears; layer sliced pork, overlapping. Sprinkle with toasted pecans; drizzle with more dressing.




GRILLED FILLETS OF MAHI-MAHI
With Pineapple Chutney

4 fillets or steaks of Mahi-Mahi
½ Tbs. fresh squeezed lime juice
10 oz. Pineapple chutney
6 oz. Pineapple chunks
½ cup pineapple juice
1 ½ oz. Diced red bell pepper
1 ½ oz. Diced green bell pepper
½ oz. Jalapeno diced, deseeded
1 Tbs. brown sugar, as needed
1 Tbs. red wine vinegar

To prepare chutney, place the pineapple and juice in a pot. Reduce slightly. Add the peppers and simmer just until flavor develops. Season with brown sugar and vinegar, to taste. If desired, cut Mahi-Mahi into even thickness. Season well with cracked black pepper, kosher salt. Sprinkle with lime juice; let marinade 3 to 4 minutes. Grill Mahi-Mahi. Serve immediately with chutney.

SIZE=4] POUNCE !!
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POUNCE !! [/SIZE]

:p

Blaw manger


To make Blaw manger.

Take a capon and cut out the braune of him a lyue and parboyle the braune tyll the flesshe come from the bone / and then drie him as drie as you can in a fayre cloth / then take a payre of cardes and carde him as small as is possible and than take a pottell of mylke and a pottell of creame / and halfe a pownde of Rye flower and your carded braune of the capon and put all into a panne / and stere it all togither and set it vpon the fyer / & whan it begynueth to boyle put therto halfe a pounde of beaten suger and a saucer full of rosewater / and so let it boyle till it be very thicke / then put it into a charger till it be colde and then ye maie slice it as ye do leiche and so serue it in.

England, 1545 | SOURCE: A Propre new booke of Cokery


:p

Quote:

---

Blaw manger


To make Blaw manger.

Take a capon and cut out the braune of him a lyue and parboyle the braune tyll the flesshe come from the bone / and then drie him as drie as you can in a fayre cloth / then take a payre of cardes and carde him as small as is possible and than take a pottell of mylke and a pottell of creame / and halfe a pownde of Rye flower and your carded braune of the capon and put all into a panne / and stere it all togither and set it vpon the fyer / & whan it begynueth to boyle put therto halfe a pounde of beaten suger and a saucer full of rosewater / and so let it boyle till it be very thicke / then put it into a charger till it be colde and then ye maie slice it as ye do leiche and so serue it in.

England, 1545 | SOURCE: A Propre new booke of Cokery

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How can I cookit if I can't understand it ???

Louisiana Pizza Kitchen

Smoked Salmon Pasta

16 oz. pasta fettuccine, cooked
8 oz. heavy cream
2 oz. milk
8 pieces tomato wedge
3 oz. cream cheese
1 Tbs. capers
2 oz. white wine
2 pinches lemon zest
1 dash red pepper
6 oz. smoked salmon, chopped
2 pinches shredded Parmesan cheese
2 pinches chopped parsley

In sauté pan on high heat, add cream, milk, tomato, cream cheese, capers, wine, lemon zest, and pepper.
Stir sauce to thick boil, approximately 4 minutes.
Remove from heat and add salmon.

Cook pasta according to package directions. Drain.
Put pasta in bowl.
Top with above mixture, sprinkling with Parmesan cheese and parsley.



Smoked Salmon Pizza

1 whole pizza dough
½ oz. pesto
2 oz. cream cheese slice
2 oz. Mozzarella cheese
4 slices Roma tomatoes
3 oz. smoked salmon
1 tsp. capers
1 pinch Louisiana Pizza Kitchen Spice Mix
1 pinch red onion, julienned
½ tsp. caviar

Roll out dough.
Add pesto cream cheese, Mozzarella cheese, tomatoes, salmon, capers and spice.
Bake and top with red onions and caviar.



Roasted Chicken Pizza

1 whole pizza dough
½ oz. pesto
2 Tbs. black beans (use Black Bean Dip below )
4 oz. Mozzarella cheese
3 oz. roasted chicken
1 pinch Louisiana Pizza Kitchen Spice Mix
1 Tbs. sour cream
1 Tbs. Pico de Gallo
1 pinch cilantro

Roll out dough.
Add pesto, beans, cheese, chicken and spice.
Bake and add sour cream to center.
Sprinkle with Pico de Gallo and cilantro.


Black Bean Dip

1 can black beans, including liquid
½ small yellow onion, chopped fine
½ oz, cilantro, chopped fine
½ oz. Jalapeno peppers, chopped fine
1 tsp. salt
1 tsp. cumin powder

Puree in blender until smooth all ingredients.
Serve with tortilla chips.



Roasted Garlic Pizza

1 whole pizza dough
½ oz. pesto
3 oz. Mozzarella cheese
1 oz. fresh spinach leaves
1 Tbs. Feta cheese
1 Tbs. ***garlic roasted ***
1 pinch Louisiana Pizza Kitchen Spice Mix
1 Tbs. sun-dried tomatoes

Roll out dough.
Add pesto, Mozzarella cheese, spinach, Feta cheese, garlic, and spices.
Bake; then add sun dried tomatoes.


***Roasted Garlic***
2 cups garlic clove
½ cup olive oil

Toss garlic and oil in small deep loaf pan.
Cover with foil and bake 350 degrees for 45 minutes.
Remove oil and bake an additional 5 minutes to give garlic some color.

Notes: Do not overcook. Cover with foil while roasting. Reserve roasted garlic oil for pesto, bread, or roasted chicken.



Gumbo Ya-Ya Pizza

1 whole pizza dough
½ oz. pesto
4 oz. Mozzarella cheese
4 slices Roma tomatoes
3 oz. crawfish
4 slices andouille sausage
1 Tbs. okra, frozen
1 pinch Louisiana Pizza Kitchen Spice Mix
1 pinch scallions

Roll out dough.
Add pesto, cheese, tomatoes, sausage, okra, crawfish, and spices. Bake and sprinkle with scallions.



BBQ Chicken Pizza

1 whole pizza dough
½ oz. pesto
2 oz. pizza sauce
4 oz. Mozzarella cheese
1 Tbs. corn
3 oz. roasted chicken
2 oz. barbecue sauce
1 pinch Louisiana Pizza Spice Mix
1 pinch scallions

Roll out dough.
Add pesto, pizza sauce, cheese, corn, chicken, BBQ sauce, and spices. Bake and top with scallions.



Thai Shrimp Pizza

1 whole pizza dough
½ oz. pesto
4 oz. Mozzarella cheese
4 slices Roma tomatoes
3 oz. shrimp
1 pinch shredded carrots
1 pinch red onion
1 Tbs. sliced mushroom, cooked
2 oz. Thai sauce (see recipe below)
1 pinch Louisiana Pizza Kitchen Spice Mix
1 pinch peanut, chopped
1 pinch cilantro
1 pinch scallions

Roll out dough.
Add pesto, cheese, tomatoes, chicken, mushrooms, onions, carrots, Thai sauce, and spices.
Bake and sprinkle with peanuts, cilantro, and scallions.



Thai Pasta

10 oz. angel hair pasta, cooked
6 oz. Thai sauce
3 oz. roasted chicken
2 Tbs. sliced mushrooms, cooked
1 Tbs. carrots, shredded
1 Tbs. red onion
1 pinch peanut, chopped
1 pinch cilantro
1 pinch scallions

Sauté chicken, mushrooms, carrots, onions, and Thai sauce for 3 minutes.
Put cooked pasta in bowl.
Top with above mixture.
Then add peanuts, cilantro, and scallions.


Thai Sauce
27 oz. coconut milk
2 cups peanut sauce
3 Tbs. brown sugar
¼ cup lemon juice
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup white vinegar
1 Tbs. oregano
1 Tbs. hot sauce
1 Tbs. cumin
1 Tbs. fresh garlic, chopped
2 oz. fresh cilantro, chopped
2 oz. fresh basil, chopped
1 cup white wine
1 quart heavy cream
1 tsp. salt
1 tsp. red pepper

Put all ingredients in stock pot.
Bring to boil and simmer for 15 minutes.
Cool and keep refrigerated.

For baby_froggy_69



Panzarotti


dough
2 1/2 cups flour
Water
A walnut-sized chunk of rendered lard or unsalted butter
Salt

filling:
8 ounces ricotta
2 ounces smoked provolone (optional)
Abundant minced parsley
Freshly ground pepper to taste
1/4 pound fresh mozzarella
1/4 pound prosciutto or Italian salami
1 cup freshly grated Parmigiano
1 or 2 eggs
Make the pasta, using just enough water to form the dough, and let it rest, covered, for an hour.

Put the ricotta through a strainer, then combine it with the eggs and parsley, grate some pepper into it, and beat well, until the mixture is creamy.

Dice the mozzarella and provolone, and finely dice the prosciutto. Combine the ingredients with the ricotta mixture; the filling should be firm but creamy.

Roll the pasta out dime thin, keeping the sheet rectangular if possible. Lay out a row of small walnut-sized chunks of filling an inch from the straightest edge of the sheet, separating them about 2 1/2 inches apart. Fold the sheet over the blebs and tamp it down well all around them so it sticks, then use the edge of a glass or a serrated pasta wheel to cut the panzerotti free in the shape of a half moon. Put the completed panzerotti on a lightly floured surface and repeat the operation; you can either reform the cuttings into a ball and roll them out anew or twist them into fanciful shapes and fry them too when you fry the panzerotti.

When you are done making the panzerotti heat the oil and fry them, a few at a time, until golden brown. Drain them well on absorbent paper and serve at once.



:D


Cheese and Ham Panzarotti


Dough:
1 2/3 cups sifted flour
1 teaspoon salt
6 tablespoons butter, melted
1 egg yolk
A little milk, as needed

Filling:
1/2 pound mozzarella cheese, chopped
2 ounces prosciutto, cut in slivers
1/2 cup grated Parmesan cheese
2 eggs, beaten
1 tablespoon chopped parsley
Pinch nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 eggs, beaten with a little water
Fat for deep frying, (half oil and half lard)

Sift the flour with the salt onto a board in a mound, hollow out the center, and pour in the butter and egg yolk. Work the flour into the liquid with the fingers, adding a little milk from time to time, as needed, to make a smooth, well-blended, firm dough. Wrap it in a clean cloth and let it rest for half an hour. Then put the dough on a lightly floured board, roll it out, and fold it over on itself twice. Wrap it in the cloth again and let it rest while you prepare the filling.

Put the chopped mozzarella, prosciutto, grated Parmesan cheese, and parsley in a bowl; season with the salt, freshly ground black pepper, and nutmeg. Add the eggs, and blend thoroughly.

Divide the dough in half and roll out two sheets, each 1/8 inch thick. Brush one sheet with beaten egg and space small heaps of the filling on it 1 1/2 inches apart. Brush the second sheet with beaten egg and lay it over the first sheet. Press the fingers on the dough all around the spots of filling. Then, with a pastry wheel, cut out squares, each containing a knob of filling. Press the edges of each square down again to make sure that none of the filling escapes during the cooking. As you finish the panzarotti, line them up on a lightly floured cloth, taking care that they do not touch each other.

Heat the fat in a deep fryer or skillet to 375 degrees.

Dip the panzarotti into the beaten egg and drop them at once into the hot fat. Remove them with a slotted spoon after about 6 minutes. They should be crisp and golden. Drain on an absorbent paper. Sprinkle them lightly with salt and serve at once. Serves 6.

Optional filling ingredient: Add 1/2 cup pineapple chunks, diced and drained, to the filling for an extra special sweet, tart and flavorful panzarotti.

Serving suggestion: Serve the panzarotti on a bed of marinara sauce and garnish with fresh chopped parsley flakes and Parmesan cheese chips.


:D


Panzarotti Fried Cheese-Filled Crescents


DOUGH:
2 1/4 c All-purpose flour
1/4 c Plus
3 tb Butter
Salt
1 Egg yolk

FILLING:
4 oz Mozzarella
3 oz Cooked ham
2 Eggs
1/2 c Grated Parmesan cheese
Pinch of nutmeg
2 tb Chopped parsley
2 Eggs, beaten
Oil for frying


Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough. Shape into a ball, cover and leave to stand in a cool place for at least 1/2 hour. Roll out, folding the dough over on to itself a few times, as if making flaky pastry, then roll out into a thin sheet. Cut into circles about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley. Mix well, then spoon a little into the center of each circle. Brush the edges with beaten egg, fold over and press gently. Heat plenty of oil in a skillet. When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up. Drain well on paper towles and serve piping hot


:D


Panzarotti


250 gr plain flour
a little butter

100 g ricotta
150 g ham or salame
50 g grated cheese
1 egg

Make the dough with the flour a little butter (teaspoon) some salt
and enough warm water to get a dough not too soft and not too hard
(I know it is vague but I cannot be more specific), work the dough
for 1/2 hour or use a food processor. Let it rest for 1 hr. Cut
the ham or salame into little cubes, mix it with the ricotta, the
grated cheese and the egg. Roll the dough thin and cut it into
large stripes to fold over. Put the filling and fold the dough and
cut in big ravioli shapes. Fry the panzarotti, few at the time, in
a lot of very hot oil.


:D


These any Help???


;)

Quote:

---

Originally posted by the fugative
:p

Blaw manger

To make Blaw manger.

Take a capon and cut out the braune of him a lyue and parboyle the braune tyll the flesshe come from the bone / and then drie him as drie as you can in a fayre cloth / then take a payre of cardes and carde him as small as is possible and than take a pottell of mylke and a pottell of creame / and halfe a pownde of Rye flower and your carded braune of the capon and put all into a panne / and stere it all togither and set it vpon the fyer / & whan it begynueth to boyle put therto halfe a pounde of beaten suger and a saucer full of rosewater / and so let it boyle till it be very thicke / then put it into a charger till it be colde and then ye maie slice it as ye do leiche and so serue it in.

England, 1545 | SOURCE: A Propre new booke of Cokery
:p

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>>>jaybird<<< just thumps Fugi up side his head! ((tyll the flesshe come from the bone, then takes a payre of cardes and cardes him as small as is possible))

I'd tell you to speak English man, but you are, aren't you? :eek:

What was that you said about Danny Kaye back on the other page?? I don't speak BORK very well. LOL :D :p :D

I probably said something about seeing that bit, my mother was a huge Danny Kaye fan and we watched a lot of him when I was growing up.

Quote:

---

Originally posted by jaybird


>>>jaybird<<< just thumps Fugi up side his head! ((tyll the flesshe come from the bone, then takes a payre of cardes and cardes him as small as is possible))

I'd tell you to speak English man, but you are, aren't you? :eek:

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:p LOL
Yea verily tith olde english

I cannot translate it but the gist is something about a capon & brains & liver. I think LOL
:p