Friday, November 14, 2014

Slap Ya Mama Egg Breakfast

No special recipe here, just eggs cooked in bacon fat with Slap Ya Mama Cajun seasoning. The perfect eggs.


Thursday, August 7, 2014

Corn on the Cob

Corn on the cob is one of my all time favorite summer foods. I just like it with some butter, salt, and pepper or for a little more flavor with a sprinkle of Slap Ya Mama seasoning. Also you can make this excellent side dish using fresh corn.


Thursday, July 3, 2014

Shrimp in Pernod Sauce

This make a great appetizer.




Shrimp in Pernod Sauce


 
3 tablespoons of butter
1 tablespoon of chopped parsley
1 shallot chopped fine
1 tsp chives chopped
3 tablespoons of red onion finely chopped
3 tablespoons of mushrooms finely chopped
¼ cup of pernod
1 ½ cup of heavy cream
Tabasco to taste
Salt and pepper to taste


 1) Heat butter in large frying pan. Cook shrimp, parsley, shallots ,chives, onions and mushrooms 2 minutes over medium-high heat.


2) Season well and pour in the pernod; cook 2 minutes over high heat.


3) Remove shrimp with slotted spoon and set aside.


4) Replace pan over heat and pour in cream and tabasco; cook 1 1/2 minutes over high heat or until thicken.


5) Correct seasoning, replace shrimp in sauce and simmer 2 minutes.


6) Serve with rice.

Saturday, April 19, 2014

Strawberry Rhubarb Phyllo Pastry Cups.


I am not sure where this recipe comes from. My wife sent it to me to add to my collection. I do know one thing it is delicious.



Ingredients   


4  sheets frozen phyllo dough, thawed
1/4 cup (50 mL) unsalted butter, melted
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) store-bought custard powder
finely grated peel of half an orange (used ½ of very large orange)

250 ml container half-and-half cream
1/2 tsp (2 mL) vanilla
1 cup (250 mL) frozen raspberries or 1/2 300-g pkg frozen unsweetened raspberries

300 g pkg frozen rhubarb or 2 1/2 cups (625 mL) sliced frozen or fresh rhubarb
1/2 cup (125 mL) granulated sugar
2 tbsp. (30 mL) cornstarch

Fill crisp phyllo cups with orange-scented custard, then crimson berry-rhubarb sauce – the ultimate sophisticated finale for a spring dinner.
Instructions

Preheat oven to 350F (180C). Lightly coat or spray a 12-cup muffin tin with oil. Place 1 phyllo sheet on a large cutting board. Lightly brush with butter, and then sprinkle with 1 1/2 tsp (7 mL) sugar. Cover with another phyllo sheet. Line up all edges. Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled over top. Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over. Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork. Bake in centre of preheated oven until crispy and golden, 7 minutes. Remove to a cooling rack.

Note:  alternate slices of phyllo to make a complete cup circle – the recipe leaves gaps on sides otherwise.

In a small saucepan, stir 2 tbsp (30 mL) sugar with custard powder until evenly mixed. Stir in orange peel. Gradually stir in about 1/4 cup (50 mL) cream until no lumps remain. Then gradually stir in remaining cream and vanilla. Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes. Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.

For sauce, place frozen berries in a large saucepan. Add rhubarb. Mix 1/2 cup (125 mL) sugar with cornstarch and stir in. Place over medium heat. You don’t have to add any water ¿ fruit waters out as it cooks. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon. Stir often until a thick sauce forms, 10 to 15 minutes. Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick. Spoon about 2 tsp (10 mL) custard into each phyllo cup. Top with rhubarb mixture.

Make Ahead


Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.




Monday, December 23, 2013

Cliff's Antigonish Pie Crust Recipe

This is my father's pie crust recipe. It takes a little practice to get it right but it is really tasty.


Pie Crust

First you sift 5 cups of flour into the bowl. Add 2 teaspoons of baking powder,  ½  a teaspoon of salt, ½ a teaspoon of baking soda, 1 teaspoon of sugar, and 1 pound of Crisco. Then you mix one egg, 1/3 cup of vinegar and one cup of water in a bowl and add it to the other ingredients. Do not overwork the dough. This makes enough dough for four pies. Enjoy.
 

Friday, July 12, 2013

Summer Pasta Revisted

My wife asked me to make my summer pasta recipe. This time I made it a little differently. I decide to use a few more ingredients. This was very tasty. The truffle oil and salt give the pasta a wonderful earthy taste.



Ingredients:

4 zucchini sliced
3 cloves of garlic minced
7 good sized mushrooms sliced
2 large tomatoes chopped
3 tablespoons of fresh chives chopped
7 basil leaves
1 onion chopped
1 teaspoon of thyme
black pepper to taste
1 1/2 teaspoons of truffle salt
1 1/2 tablespoons of truffle oil
1/2 package of linguine ***(bring the water to a boil in a large pot before proceeding to step one)

1. First sautee the zucchini, garlic, onions and mushrooms for about 3-4 minutes. Add the tomatoes, half of the chives, the basil leaves, thyme, black pepper and the truffle salt. Add the pasta to the boiling water and cook to al dente about 7 minutes.

2. Once the pasta is ready drain and return to the pot. Mix in the truffle oil. You can taste it to see if you have added enough. Truffle oil is quite pungent so you may want to add just a little at a time. Then mix in the vegetable. Serve and garnish with remaining chives.

This goes quite nicely with a nice cold glass of white wine.

Tuesday, July 2, 2013

The Arrogant Chef's Spicy Chicken Wraps

Here is the recipe for my spicy chicken wraps. These were good and spicy. This is an easy to make week night meal. Next time I am going to use large tortillas and I will try adding a cheese blend.





The Arrogant Chef’s Spicy Chicken Wraps

 1 tablespoon of Cajun seasoning or to taste (I use Club House Canjun)
1 tablespoon Slap Ya Mama Canjun seasoning or to taste. (This is really good seasoning.)
2 red peppers sliced
1 green pepper sliced
One red onion chopped
2 boneless skinless chicken breasts cut into long thin strips (Tip: Cut into strips while still slightly frozen.)
Flour tortillas
Sour cream
Tomato salsa
2 tablespoons of olive oil

 Panfry chicken strips in olive oil for 2 minutes, the add the peppers and the spices and stir fry until chicken until it is cooked through.

 Warm the flour tortillas stacked on top of each other in the microwave. This keeps them nice and soft and warm and moist. The time will depend on how many tortillas you have. For four tortillas I usually go about 15 seconds. Just feel them when they come out of the microwave.

 Spread sour cream and salsa and red onion and add chicken and peppers.