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What keeper recipes have you tried recently? Here are a couple winners I made this week.
- Thread starter pat-nocal
- Start date
barbara-in-va
Well-known member
Pat, this sounds great! Thanks for posting.
I finally reconstructed the "Killer Shrimp" recipe. The restaurant closed years ago but I
never forgot the savory sauce. Any of you who ate there- it was either in Hermosa Beach or Redondo Beach- up on second floor of a building- would remember that shrimp. I was taken there so I don't remember exactly where it was. The sauce was savory, just a bit tomato-y. spicy, sloppy. You ate the shrimp with your fingers and soaked up the sauce with bread. Just delicious.
I once found a "knock off" recipe for it which was my "base" recipe until I "fixed" it- but it wasn't right. For a few years on and off I have tried to replicate the recipe and finally I hit it this last week. I now have my version of "Killer Shrimp".
KILLER SHRIMP
2 T fresh rosemary
2 T dry thyme
1 tsp black pepper
4 cloves garlic, peeled and chopped
2 T fennel seed
1 T celery seed
1 tsp crushed red pepper (more if you like spicy)
2 qts clam broth (or use 1qt clam broth and 1 qt low sodium chicken broth)
6 ozs tomato paste
1 stick butter
1 lb or more large shrimp (save shells for broth-I leave the tails on)
French bread
Using a big knife, chop the rosemary, thyme, and
fennel seed. Break the spices up rather than grinding them. In the end
there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot, adding the shrimp shells. Simmer for about 1-1/2 hour. Just before serving, take out shrimp shells and add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve in bowls. Each bowl should contain a serving of shrimp and a lot of sauce. The sauce should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the sauce with the bread.
If you have sauce left, freeze to use as “mother” for the next batch.
never forgot the savory sauce. Any of you who ate there- it was either in Hermosa Beach or Redondo Beach- up on second floor of a building- would remember that shrimp. I was taken there so I don't remember exactly where it was. The sauce was savory, just a bit tomato-y. spicy, sloppy. You ate the shrimp with your fingers and soaked up the sauce with bread. Just delicious.
I once found a "knock off" recipe for it which was my "base" recipe until I "fixed" it- but it wasn't right. For a few years on and off I have tried to replicate the recipe and finally I hit it this last week. I now have my version of "Killer Shrimp".
KILLER SHRIMP
2 T fresh rosemary
2 T dry thyme
1 tsp black pepper
4 cloves garlic, peeled and chopped
2 T fennel seed
1 T celery seed
1 tsp crushed red pepper (more if you like spicy)
2 qts clam broth (or use 1qt clam broth and 1 qt low sodium chicken broth)
6 ozs tomato paste
1 stick butter
1 lb or more large shrimp (save shells for broth-I leave the tails on)
French bread
Using a big knife, chop the rosemary, thyme, and
fennel seed. Break the spices up rather than grinding them. In the end
there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot, adding the shrimp shells. Simmer for about 1-1/2 hour. Just before serving, take out shrimp shells and add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve in bowls. Each bowl should contain a serving of shrimp and a lot of sauce. The sauce should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the sauce with the bread.
If you have sauce left, freeze to use as “mother” for the next batch.
White Wine'd Chicken and Mushrooms, adapted from "4-Ingredient Diabetes Cookbook" , quick and de-
licious.
8 oz. sliced mushrooms
1/4 tsp. salt (divided use)
1 lb. boneless, skinless chicken thighs
1/8 tsp. black pepper
1/4 tsp. dried rosemary, crushed (optional)
1/2 cup dry white wine
2 tblsp reduced fat margarine (35% vegetable oil)
Place a large non-stick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray and add the mushrooms and 1/8 tsp. salt. Cook for 5 minutes or until the mushrooms begin to richly brown on the edges, stirring frequently. Set the mushrooms aside on a separate plate.
Sprinkle the chicken wit the remaining 1/8 tsp. salt, pepper, and rosemary (if using). Recoat the skillet with nonstick cooking spray and place the chicken in the skillet, smooth side down. Cook for 3 minutes, turn and add the mushrooms and wine.
Bring the mixture to a boil, reduce the heat, cover tightly, and simmer 5-10 minutes until the chicken is no longer pink in the center.
Remove the chicken only, shaking off any mushrooms, and set it aside on a serving platter. Cover it with foil to keep warm.
Increase the heat to medium high, bring the mushroom mixture to a boil, and continue to boil 2-3 minutes or until most of the liquid has evaporated. Remove from the heat, stir in the margarine, and spoon over the chicken.
My notes: I cheated a bit on the seasoning, used a little Cavender's Greek Seasoning instead of rosemary (which added some salt). I've made it several times in the past few weeks, and served it to company, who thought it was delicious.
licious.
8 oz. sliced mushrooms
1/4 tsp. salt (divided use)
1 lb. boneless, skinless chicken thighs
1/8 tsp. black pepper
1/4 tsp. dried rosemary, crushed (optional)
1/2 cup dry white wine
2 tblsp reduced fat margarine (35% vegetable oil)
Place a large non-stick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray and add the mushrooms and 1/8 tsp. salt. Cook for 5 minutes or until the mushrooms begin to richly brown on the edges, stirring frequently. Set the mushrooms aside on a separate plate.
Sprinkle the chicken wit the remaining 1/8 tsp. salt, pepper, and rosemary (if using). Recoat the skillet with nonstick cooking spray and place the chicken in the skillet, smooth side down. Cook for 3 minutes, turn and add the mushrooms and wine.
Bring the mixture to a boil, reduce the heat, cover tightly, and simmer 5-10 minutes until the chicken is no longer pink in the center.
Remove the chicken only, shaking off any mushrooms, and set it aside on a serving platter. Cover it with foil to keep warm.
Increase the heat to medium high, bring the mushroom mixture to a boil, and continue to boil 2-3 minutes or until most of the liquid has evaporated. Remove from the heat, stir in the margarine, and spoon over the chicken.
My notes: I cheated a bit on the seasoning, used a little Cavender's Greek Seasoning instead of rosemary (which added some salt). I've made it several times in the past few weeks, and served it to company, who thought it was delicious.
Steve, this used to be made by Alvarado Bakery in the San Francisco area
and they stopped making it. I used to buy hamburger buns made with this recipe all the time at my local Raley's. The low calorie count was amazing, and I think it was almost "0" fat content. They were the best buns I have ever had and they held up will to my juicy burgers. I never make bread (used to have a bread machine) and I wonder how I could make the buns from this bread recipe?
and they stopped making it. I used to buy hamburger buns made with this recipe all the time at my local Raley's. The low calorie count was amazing, and I think it was almost "0" fat content. They were the best buns I have ever had and they held up will to my juicy burgers. I never make bread (used to have a bread machine) and I wonder how I could make the buns from this bread recipe?
magnoliainchicago
Well-known member
Without even trying I knew/know this would be good . . .
I have a recipe for my Great-Aunt's pilaf (remember all the posts regarding frozen tomatoes?) that is nothing more than crushed tomatoes "steeped" in butter, then cooked with rice. DIVINE!! It needs nothing more than salt and pepper at the end.
I have a recipe for my Great-Aunt's pilaf (remember all the posts regarding frozen tomatoes?) that is nothing more than crushed tomatoes "steeped" in butter, then cooked with rice. DIVINE!! It needs nothing more than salt and pepper at the end.
steve2-in-la
Well-known member
Don't have the cookbook but I DID stumble on the recipe somewhere on-line. I think the recipe >>
easily adapts to all shapes. Here it is, in case you want to give it a go.
(After struan, wild rice and onion bread was the most popular bread at Brother Juniper’s Bakery, a version of the recipe appears in Brother Juniper’s Bread Book. The recipe calls for wild rice but it can also be made with brown or any other cooked grain. It only takes about ¼ cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice.)
Brother Juniper's Wild Rice and Onion Bread
Makes 2 large loaves or many rolls.
6 cups UNBLEACHED BREAD FLOUR
3½ tsp COARSE KOSHER SALT
2 Tbsp INSTANT YEAST (I used 3 packages but 2 should do)
1 cup COOKED WILD RICE or another cooked grain
¼ cup BROWN SUGAR
1½ cups lukewarm WATER (about 95°F)
½ cup lukewarm BUTTERMILK (about 95°F)
2 cups diced fresh ONION (about 1 large onion)
1 EGG WHITE, for egg wash
1 Tbsp WATER, for egg wash
Combine all ingredients, except egg wash, in a mixing bowl. Use a paddle attachment and mix on low for 1 minute. The dough should be sticky, coarse, and shaggy. Let rest for 5 minutes. Switch to the dough hook and mix on medium-low for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.
Knead dough 2-3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place in a lightly oiled bowl, cover tightly with plastic wrap and refrigerate overnight or up to 4 days
On Baking Day remove dough from the fridge 2 hours before baking. Shape dough and put into 4½ by 8” loaf pans; into freestanding loaves of any size, which you can shape as bâtards baguettes or rolls (using 2 ounces of dough per roll.)
When shaping, use only as much flour as necessary to keep the dough from sticking. For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper and proof the dough on the pan.
Mist top of the dough with spray oil and cover loosely with plastic wrap. Let rise at room temperature 1½-2 hours, until increased to about 1 ½ times its original size. In loaf pans, the dough should dome at least 1” above the rim. Brush the tops with the egg wash just before they’re ready to bake.
About 15 minutes before baking, preheat the oven to 350°F (300°F for a convection oven. ) Bake the loaves for 10 to 15 minutes, then rotate the pan; The total baking time is 45 to 55 minutes. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185°F in the center.
Cool on a wire rack for at least 1 hour before slicing.
http://www.thefreshloaf.com/recipes/wildriceandonionbread
easily adapts to all shapes. Here it is, in case you want to give it a go.
(After struan, wild rice and onion bread was the most popular bread at Brother Juniper’s Bakery, a version of the recipe appears in Brother Juniper’s Bread Book. The recipe calls for wild rice but it can also be made with brown or any other cooked grain. It only takes about ¼ cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice.)
Brother Juniper's Wild Rice and Onion Bread
Makes 2 large loaves or many rolls.
6 cups UNBLEACHED BREAD FLOUR
3½ tsp COARSE KOSHER SALT
2 Tbsp INSTANT YEAST (I used 3 packages but 2 should do)
1 cup COOKED WILD RICE or another cooked grain
¼ cup BROWN SUGAR
1½ cups lukewarm WATER (about 95°F)
½ cup lukewarm BUTTERMILK (about 95°F)
2 cups diced fresh ONION (about 1 large onion)
1 EGG WHITE, for egg wash
1 Tbsp WATER, for egg wash
Combine all ingredients, except egg wash, in a mixing bowl. Use a paddle attachment and mix on low for 1 minute. The dough should be sticky, coarse, and shaggy. Let rest for 5 minutes. Switch to the dough hook and mix on medium-low for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.
Knead dough 2-3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place in a lightly oiled bowl, cover tightly with plastic wrap and refrigerate overnight or up to 4 days
On Baking Day remove dough from the fridge 2 hours before baking. Shape dough and put into 4½ by 8” loaf pans; into freestanding loaves of any size, which you can shape as bâtards baguettes or rolls (using 2 ounces of dough per roll.)
When shaping, use only as much flour as necessary to keep the dough from sticking. For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper and proof the dough on the pan.
Mist top of the dough with spray oil and cover loosely with plastic wrap. Let rise at room temperature 1½-2 hours, until increased to about 1 ½ times its original size. In loaf pans, the dough should dome at least 1” above the rim. Brush the tops with the egg wash just before they’re ready to bake.
About 15 minutes before baking, preheat the oven to 350°F (300°F for a convection oven. ) Bake the loaves for 10 to 15 minutes, then rotate the pan; The total baking time is 45 to 55 minutes. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185°F in the center.
Cool on a wire rack for at least 1 hour before slicing.
http://www.thefreshloaf.com/recipes/wildriceandonionbread
shaun-in-to
Well-known member
We find ourselves doing this a lot but leaving out the pancetta and olives. Skin is salty/crispy/
with just the right amount of heat from the hot pepper, meat is tender, flavors are yummy, and it's so easy to throw together.
We use the equivalent of 1 chicken (two drumsticks, two breasts) and it gives leftovers for a day or two. For 1 chicken we use all the herbs, 1/2 tsp pepper flakes, and half the wine, and do it in a half sheet pan.
Of course the recipe is also fabulous the way it was written.
http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Pancetta-and-Olives-351176
with just the right amount of heat from the hot pepper, meat is tender, flavors are yummy, and it's so easy to throw together.
We use the equivalent of 1 chicken (two drumsticks, two breasts) and it gives leftovers for a day or two. For 1 chicken we use all the herbs, 1/2 tsp pepper flakes, and half the wine, and do it in a half sheet pan.
Of course the recipe is also fabulous the way it was written.
http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Pancetta-and-Olives-351176
Roasted Green Beans and Green Onions, from same cookbook as above
8 oz. green string beans, trimmed
4 whole green onions, trimmed and cut into fourths (about 3-inch pieces)
1 1/2 tsp. EVOO
1/4 tsp. salt
Preheat oven to 425 degrees.
Line a baking sheet with foil and coat with nonstick cooking spray.
Toss the beans, onions and oil together in a medium bowl. Arrange them in a thin layer on the baking sheet.
Bake for 8 minutes and stir gently, using 2 utensils as you would a stir-fry. Bake another 3-4 minutes or until the beans begin to brown on the edges and are tender-crisp.
Remove the pan from the oven and sprinkle the beans with salt.
8 oz. green string beans, trimmed
4 whole green onions, trimmed and cut into fourths (about 3-inch pieces)
1 1/2 tsp. EVOO
1/4 tsp. salt
Preheat oven to 425 degrees.
Line a baking sheet with foil and coat with nonstick cooking spray.
Toss the beans, onions and oil together in a medium bowl. Arrange them in a thin layer on the baking sheet.
Bake for 8 minutes and stir gently, using 2 utensils as you would a stir-fry. Bake another 3-4 minutes or until the beans begin to brown on the edges and are tender-crisp.
Remove the pan from the oven and sprinkle the beans with salt.
Mmm..this is GOOD! I made it tonight, with Ang's added sugar and salt, and served it over spaghetti
with some sauteed pork cutlets on the side, NO cheese. DH said "this is good!" I only had a can of Hunt's diced tomatoes, squished them in the pot with a serated spoon, and it made a very nice chunky sauce. I cooked it a little bit longer, to thicken it. I recommend this recipe very highly. Now, while DH is washing the dishes, I can go back to watching the Saints and the Vikings tough it out. Hope the Saints make it, the game looks like an even match-up.
with some sauteed pork cutlets on the side, NO cheese. DH said "this is good!" I only had a can of Hunt's diced tomatoes, squished them in the pot with a serated spoon, and it made a very nice chunky sauce. I cooked it a little bit longer, to thicken it. I recommend this recipe very highly. Now, while DH is washing the dishes, I can go back to watching the Saints and the Vikings tough it out. Hope the Saints make it, the game looks like an even match-up.