Hi Debbie, it's good to see you back here. Here are some Bubba recipes that I collected.
The notes are all Bubba's.
* Exported from MasterCook *
Afghan Chicken
Recipe By :Bubba/ New Orleans-S. F. Examiner
Serving Size : 1 Preparation Time :0:00
Categories : Bubba's Recipes Poultry
Amount Measure Ingredient -- Preparation Method
2 lg Cloves garlic
1/2 t Salt
2 c Plain -- whole-milk yogurt
Juice and pulp of 1 large-lemon
3 tablespoons -- (3 to 4)
1/2 t Cracked black pepper
2 lg Whole chicken breasts -- about-2 pounds
Put the salt in a wide, shallow non-reactive bowl with the garlic and
mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate.
Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
NOTES : Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.
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* Exported from MasterCook *
Bubba's Best Darn Anchiote Paste (Recado Rojo)
Recipe By :Bubba's friend
Serving Size : 1 Preparation Time :0:00
Categories : Bubba's Recipes
Amount Measure Ingredient -- Preparation Method1 tablespoon anchiote seeds (Annatto seeds)
1 teaspoon black peppercorns (or a scant 1 1/2
teaspoons ground)
1 teaspoon dried oregano
4 cloves -- (or about 1/8
teaspoon ground)
1/2 teaspoon cumin seed (or a generous 1/2 teaspoon
ground)
1 teaspoon ground cinnamon
1 teaspoon ground coriander seed
1 teaspoon salt
5 cloves garlic peeled
2 tablespoons cider vinegar
1 1/2 teaspoons flour
1. Measure the anchiote seeds, peppercorns, oregano,cloves, cumin, cinnamon, and coriander into a spice grinder and pulverize as completely as possible: it should take a minute or more, due to the hardness of the anchiote. Transfer to a small bowl and mix in the salt.
2. Finely mince the garlic, then sprinkle it with some of the spice mixture and use the back of a spoon or a flexible spreader to work it back and forth, smearing into a smooth paste. Scrape in with the remaining spice powder, then mix in the vinegar and flour. Scoop into a small jar and let stand for several hours, preferably overnight, before using.
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* Exported from MasterCook *
Bubba's Seafood Gumbo
Recipe By :Bubba/New Orleans
Serving Size : 8 Preparation Time :0:00
Categories : Bubba's Recipes Seafood
Soups And Stews
Amount Measure Ingredient -- Preparation Method6 tablespoons flour
1/2 butter
6 cloves garlic -- chopped fine
1/2 cup diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 pounds peeled and deveined shrimp(do not
butterfly)
1 can plain tomato sauce -- (8 ounce)
3 quarts water
1 pound crab claw meat
1/4 bunch parsley
1/2 teaspoon thyme
3 bay leaves
1 can or package of frozen okra
1/2 pint oysters with juice.
salt and freshly ground black pepper to
taste
Make a roux with the flour and butter. Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent. Add shrimp and tomato sauce, simmer 10 minutes, stir in water and blend well. Add all other ingredients except okra and oysters. Cook 1 hour, add okra, and cook 20 minutes. Add oysters and cook 10 minutes longer. Serve over rice.
Yields 1 gallon
NOTES : Cheers! This is the genuine article darling. When you have tasted this dish you have savored the very essence of Old French New Orleans. Kind of a costly recipe I know but worth every penny and sure to impress even the most discriminating palate. Do exactly as directed. No substitutions allowed. Do not use fresh tomatoes for fresh tomato sauce. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cambodian Shrimp or Shrimp in a Spicy Lime Sauce
Recipe By :Bubba/ New Orleans
Serving Size : 4 Preparation Time :0:00
Categories : Bubba's Recipes
Amount Measure Ingredient -- Preparation Method1/2 cup fresh lime juice
1/4 cup sugar
1 tablespoon salt or to taste
2 tablespoons canola or grape seed oil
1 teaspoon minced garlic
1/2 teaspoon crushed red chili flakes or to taste
1 1/2 lbs. peeled shrimp
In a small nonreactive bowl, combine lime juice, sugar and salt. Place oil in a 10 or
12 inch skillet, and place over high heat. A minute later, add garlic and chili flakes and cook garlic until just begins to brown. Immediately add lime juice mixture all at
once and cook 3 to 5 minutes or until it reduces by half. There should be only about
a 1/4 cup of liquid in the pan and it should be syrupy.Add shrimp and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about two minutes stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, and garnish with finally chopped cilantro and rice.
NOTES : Use the largest shrimp you can afford. I buy the giant prawns with the heads still on. If you do the same, the total weight should be about 3 pounds before peeling. I highly recommend this dish because it is a sweet and sour sensation. Serve with plenty of cold white wine
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* Exported from MasterCook *
Dirty Rice
Recipe By :Bubba/New Orleans
Serving Size : 8 Preparation Time :0:00
Categories : Bubba's Recipes Side Dishes
Amount Measure Ingredient -- Preparation Method4 strips bacon
1 medium onion chopped
1 medium green bell pepper
1 medium celery rib chopped
2 cloves garlic minced very fine
2 tablespoons all purpose flour
1 pound chicken livers -- trimmed,and pureed
in
a food processor or minced ultra fine by
hand
2 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/4 cups long grain rice
1. Cook the bacon in a large saucepan over medium heat, stirring often, until crisp and brown, about 5 minutes. Remove bacon and drain on paper towels. set aside
2. Add the onion, bell pepper, celery, and garlic to the pan. Cook stirring often until softened, about 5 minutes. Add the flour and stir for 1 minute. Stir in the chicken liver puree and cook, stirring often until the puree loses its red look and is semi solid. About three minutes.
3. Add the water, salt, poultry seasoning, thyme and black and cayenne peppers. Bring to a boil. Stir in the rice and return to the boil. Reduce the heat to medium low, cover, and cook until the rice is tender and the liquid has been absorbed, about twenty minutes. Place finished rice on serving platter and crumble bacon on top.
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* Exported from MasterCook *
Siamese Cashew Chicken
Recipe By :Bubba/New Orleans
Serving Size : 4 Preparation Time :0:00
Categories : Bubba's Recipes
Amount Measure Ingredient -- Preparation Method3/4 pound boneless chicken breast
1/4 cup vegetable oil
2 cloves garlic crushed
2 tablespoons oyster sauce
8 green onions -- cut into 2-inch
lengths
1 whole dried red chili peppers -- (1 to 5)
3/4 pound unsalted roasted cashew nuts (about 3
cups)
4 large lettuce leaves
Thinly slice chicken. Heat oil in a wok; add garlic and stir-fry until golden brown. Add chicken and oyster sauce and cook for 4 to 6 minutes. Reduce heat to medium. Add green onions, red chili peppers and cashew nuts and mix well. Place lettuce leaf on a platter and top with chicken. Serve with rice and veggies of your choice.
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* Exported from MasterCook *
Tzatziki
Recipe By :Bubba/New Orleans
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Bubba's Recipes
Sauces
Amount Measure Ingredient -- Preparation Method4 cups fresh unflavored yogurt
1 medium cucumber -- peeled and coarsely
grated
4 cloves garlic -- crushed
2 table spoons olive oil
1/2 teaspoon dried dill weed (not fresh)
salt and freshly ground pepper to taste
additional olive oil for garnish
1. Place a piece of cheesecloth in a colander and pour in the yogurt. Allow the yogurt to drain for several hours.
2. Place the grated cucumber in another colander and allow to drain for two hours.
3. Mix together all ingredients except the additional olive oil and chill. Place in
serving dishes or platter and drizzle additional olive oil on top. Serve as a
spread for pita and flat breads or anything else you care to dip in it.
NOTES : Serve with pita bread. I also served chilled steamed prawns which are always good with this dip as well. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Baeckeoffe with Munster Cheese
Recipe By :Bubba
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method1 lb. potatoes
3/4 lb. Munster cut into thin slices
3 Tbsp. heavy cream
4 shallots -- finely diced
1/2 tsp. salt
1/2 tsp. pepper
2 c. white wine (Gewurztraminer or other
Alsatian-type white)
Preheat the oven to 375°. Peel the potatoes and cook them in boiling water until just
tender (about 15 min.). Drain, let cool, and cut into thin slices. Mix together the shallots, cream, and salt and pepper.Butter the bottom of a casserole dish. Arrange successive layers of potatoes, the cream/shallot mixture, and the Munster. End with the Munster, and finish by adding the wine.Cook for 45 minutes, until the cheese is melted, and the crust starts to become golden brown. Serve hot. These potatoes, a traditional dish from Alsace, are an excellent accompaniment to a roast leg of lamb or a roast beef.
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