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Permalink Reply by Ed Albetski on April 22, 2010 at 10:09am

Mr. B's CREOLE SEASONING from their website

1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne

Store in an airtight container

Permalink Reply by Doris Tirone on July 2, 2010 at 9:20am

GINA'S SWEET POTATO SALAD

I'm on a "health kick" so when I discovered all the vitamin and health benefits that come from Sweet Potatoes, I decided to reinvent a traditional recipe for Potato Salad. This Sweet Potato Salad recipe is definately a keeper with my family & friends. I bring a big batch of it to lunch during the week because I get so many requests for it from my colleagues. It's also great for picnics, barbeques, and party-take alongs. I hope you like it as much we do!

Attachments:

• Sweet Potato Salad.pdf, 19 KB

Permalink Reply by Ed Albetski on July 12, 2010 at 10:44am

My wife got this recipe from a restaurant in New Orleans. It's been our favorite Gazpacho recipe for some years. She upped the garlic a little (grin).

Attachments:

• gazpacho.doc, 40 KB

Permalink Reply by MaryAnn Mausser on July 15, 2010 at 11:49am

I'm a big fan of Mark Bittman's recipes - particularly the simple ones that have no quantities and are flexible.(as in "toss in a little of this or a little of that . . .") I have made a lot of the salads in his 101 Simple Salads from The New York Times and have enjoyed all of them:

Permalink Reply by AJ Malik on July 27, 2010 at 10:26am

Got samosas? Here are easy recipes for veggie and non-veggie samosa. The only difference is in the preparation of the fillings. Both go great with mint or mango chutney.

Veggie | Meat Samosas

Ingredients

Pastry

* 1 1/2 cups all-purpose flour
* 3/4 teaspoon salt
* 1 tablespoon ghee, clarified butter or vegetable oil, plus 1/4 cup, plus extra, for frying
* 6 to 8 tablespoons ice water

Veggie Filling

* 1 teaspoon ground coriander seeds
* 1/2 cup chopped yellow onions
* 2 teaspoons minced fresh ginger
* 2 teaspoons minced garlic
* 2 hot green chile peppers, minced
* 1 teaspoon garam masala
* 1 teaspoon salt
* 1/2 teaspoon turmeric
* 1/8 teaspoon cayenne
* 2 large baking potatoes, about 1 1/2 pounds, peeled, cut into 1/2-inch dice, and boiled until just tender
* 1/2 cup par-cooked and drained green peas
* 2 tablespoons chopped fresh cilantro leaves
* 2 teaspoons fresh lemon juice

Meat Filling

* Canola oil: ¼ Cup
* Onions Chopped: 1 Cup
* Ground Lamb: 1 Pound
* Garlic: 6 Cloves, Peeled and minced
* Ginger: 1", Peeled and finely chopped
* Cayenne powder: 1 teaspoon
* Salt: 1½ teaspoon
* Coriander Powder: 1½ teaspoon
* Cumin Powder: 1½ teaspoon
* Cinnamon powder: ½ teaspoon
* Cardamom powder: ½ teaspoon
* Water: ½ Cup
* Green peas: ¾ cup
* Fresh Serrano peppers chopped: 2
* Fresh Cilantro chopped: ¼ cup
* Lemon Juice: 1 Tablespoon

Directions

To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.

To make the veggie filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.

To make the meat filling, heat oil in a heavy bottom pan. When hot, add onions. Sauté until onions are clear. Add Lamb. Continue sautéing till ground lamb/beef is brown. Stir in garlic, ginger, cayenne, salt, coriander, cumin, cinnamon, and cardamom. Sauté another two minutes. Add water. Bring it to a boil. Turn down heat and simmer 20 minutes covered or till done. Add more water if needed. However, make sure at the end of this process there is almost no water left. Add remaining ingredients. Mix well cook another two minute. Shut off heat. Stir in Lime Juice. Let it cool.

On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of veggie or meat filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.

Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot. Enjoy with mint or mango chutney.

Permalink Reply by Patt Franc on January 10, 2011 at 3:42pm

Pork Tenderloin is popular in our house, but last night it reached the level of AWESOME.  I never before thought to brine the meat before grilling....I mean seriously, its tenderloin, right?  What a difference 20 minutes can make!  Followed the recipe exactly and it was fabulous!  Thanks go to Guy Fieri!  http://www.foodnetwork.com/recipes/guy-fieri/blackberry-jalapeno-gl...

 

I made Alton Brown's Perfect Fingerling Potatoes to go with the pork.  Another recipe that's been elevated to AWESOME! I did take the time to read several reviews and the big kicker here is to never ever cut the potatoes when making this recipe.  Use fingerlings, or baby reds, but don't attempt to use cut large potatoes!  I know this sounds a bit odd (adding 1.25 lbs of salt to 2 qts of water)...but the result is absolutely delish!   http://www.foodnetwork.com/recipes/alton-brown/perfect-fingerling-p...

Permalink Reply by Vicky on April 6, 2011 at 12:49pm

Apple-Pumpkin Bread

Makes two 9x5 inch loaves.  Start to Finish: 3 hours, including cooling

 

For topping:

1 tablespoon all-purpose flour

5 tablespoons sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, softened

 

For Bread:

3 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground all-spice

1 (15-oz) can solid-pack pumpkin

3/4 cup vegetable oil (but I use applesauce instead and doesn't impact the bread at all)

2 1/4 cups sugar

4 large eggs, lightly beaten

2 granny-smith apples, peeled, cored and chopped (2 cups)

 

Make the Topping: blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

 

Make the Bread: Put a rack in middle of oven and preheat oven to 350 F.  Butter two 9x5 inch loaf pans.

 

Sift together flour, salt, baking soda, cinamon, nutmeg, cloves, and allspice into a medium bowl.  Whick together pumpkin, oil, sugar and eggs ina large bowl.  Add flour mixture, stirring until well-combnined.  Fold in apples.

 

Divide batter between buttered loaf pans.  Sprinkle half o topping evenly over each loaf.  Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50-60 minutes.

 

Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

 

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