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.


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.

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.