ANTIPASTO TORTELLINI SALAD

Antipasto Tortellini Pasta Salad

Creamy cheese tortellini topped with Italian cured meats, fresh mozzarella, roasted red peppers, red onions, fresh basil all tossed with an olive oil red wine vinaigrette.

1 - 19 or 20 ounce pkg. *Cheese Tortellini, cooked according to package instructions
4 ounces Genoa Salami, sliced and rolled
4 ounces Pepperoni, sliced and rolled
8 ounce Fresh Mozzarella Cheese, cut into cubes
¼ Red Onion, thinly sliced
¾ cup Roasted Red Peppers, from jar, sliced
6 Fresh Basil Leaves, sliced into ribbons
½ cup Parmesan Cheese, optional
½ cup Olive Oil
¼ cup Red Wine Vinegar
2 Garlic Cloves, minced
2 teaspoons Salt
1 teaspoon Pepper
*can substitute 1 lb. bowtie pasta


Heat water in large pot over high heat until boiling. Generously salt water. Cook tortellini according to package instructions. Can substitute 1 lb. bowtie pasta for tortellini.
Slice salami and pepperoni into long slices. Roll up into tight circle.
Place cooked tortellini in large bowl. Toss with red wine vinaigrette. Top with salami, pepperoni, mozzarella cheese, red onion, roasted red peppers, basil, and optional parmesan cheese. Season to taste.
Serve either warm or cold. 

PATTI LABELLES SWEET POTATO PIE

Ingredients

• FOR THE PIE CRUST
  • 1½ cups all-purpose flour 
  • 1/2 teaspoon salt 
  • 1/2 cup butter-flavored vegetable shortening, chilled 
  • 1/3 cup ice water 
• FOR THE FILLING
• 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
• 8 tablespoons (1 stick) butter, melted
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1/4 cup half-and-half
• 3/4 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Whipped cream, for serving (optional)
• 1. For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
  3. For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  4. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  5. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
  7. Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
  Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.

HOMEMADE DULCE DE LECHE 2 WAYS {CAJETA}

YIELD

Makes 1 1/4 to 1 1/2 cups

INGREDIENTS

1. Classic method:
   • 4 cups milk
   • 1 1/4 cups sugar
   • 1/4 teaspoon baking soda
   • 1 teaspoon vanilla
2. Sweetened condensed milk method:
   • 1 (14-ounce) can sweetened condensed milk

PREPARATION

1. Classic menthod:
   1. Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
2. Sweetened condensed milk method:
1. Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
3. Or, even easier...Place cans in slow cooker on their side. ... 
4. Cover cans with hot tap water until the water is about 5 cm / 2” above the cans.
5. Set slow cooker for 8 hours on low.
6. If you want your caramel to be a really dark golden colour, slow cook for a further 2 hours.
7. Remove cans from slow cooker using tongs.

Cooks' Notes:

•The leftover dulce de leche will keep for a couple of weeks, refrigerated. It would be great stirred into coffee or cocoa, spread on toast, or warmed and drizzled on ice cream. Try it with peanut butter on a sandwich (surely the top trade at the school lunch table).

MOCHA COFFEE CAKE

INGREDIENTS


Streusel

1 cup brown sugar

1/4 cup flour

Pinch salt

1 tsp. cinnamon or allspice

1 tbsp. cocoa powder

Pinch instant espresso powder

3/4 cup chopped toasted pecans

1/3 cup chopped dark chocolate or chocolate chips

1/4 cup melted butter

1 tsp. vanilla




Mocha Coffee Cake

3 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2/3 cup butter, room temperature

2 cups sugar

3 eggs

1 tbsp. vanilla

1 cup milk

1/2 cup sour cream

1/2 cup cold coffee

Icing sugar, for garnishing (optional)

Whipped cream, for serving (optional)




PREPARATION


Streusel

Add brown sugar, flour salt, cinnamon, cocoa powder, instant espresso powder, pecans and chocolate to bowl. Stir. Add melted butter and vanilla. Toss to combine. Set aside.


Mocha Coffee Cake

Preheat oven to 350 degrees F. Butter a bundt pan. For extra insurance, butter and flour the pan.


Combine flour, baking powder, baking soda and salt. Set aside.


Cream butter and sugar until light and fluffy, about 1 minute.


One at a time, add eggs, beating until fully incorporated before adding the next egg. Beat until light and fluffy. Add vanilla. Beat to combine.


In another bowl, combine together milk, coffee and sour cream.


Alternate adding milk mixture and flour mixture in 2 additions.


Scrape half of the cake batter in prepared pan. Sprinkle half the streusel mixture on top. Scrape in remaining batter. Sprinkle with remaining streusel mixture.


Bake until cake tester comes out clean when inserted into centre of cake, about 1 hour and 15 minutes.


Cool cake in pan. Cool completely and then invert onto serving plate.


Dust with icing sugar. Slice and serve with whipped cream, if desired.

THOMPSON’S TURKEY

Black Turkey, circa 1963


For about a dozen years, at the approach of turkey-eating season, I have been trumpeting to all who would listen, and to a good many who would rather not, that there is only one way to cook a turkey. This turkey is not my turkey. It is the creation of the late Morton Thompson, who wrote "Not as a Stranger" and other books.


This recipe was first contained in the manuscript of a book called "The Naked Countess" which was given to the late Robert Benchley, who had eaten the turkey and was so moved as to write an introduction to the book. Benchley then lost the manuscript. He kept hoping it would turn up -- although not as much, perhaps, as Thompson did, but somehow it vanished, irretrievably. Thompson did not have the heart to write it over. He did, however, later put his turkey rule in another book. Not a cookbook, but a collection of very funny pieces called "Joe, the Wounded Tennis Player".
THE ONLY WAY TO COOK A TURKEY!!!!!!!


This turkey is work... it requires more attention than an average six-month-old baby. There are no shortcuts, as you will see.


Get a HUGE turkey-- I don't mean just a big, big bird, but one that looks as though it gave the farmer a hard time when he did it in. It ought to weigh between 16 and 30 pounds. Have the poultryman, or butcher, cut its head off at the end of the neck, peel back the skin, and remove the neck close to the body, leaving the tube. You will want this for stuffing. Also, he should leave all the fat on the bird.


When you are ready to cook your bird, rub it inside and out with salt and pepper. Give it a friendly pat and set it aside. Chop the heart, gizzard, and liver and put them, with the neck, into a stewpan with a clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I don't know how much salt-- whatever you think. Cover this with about 5 cups of water and put on the stove to simmer. This will be the basting fluid a little later.


About this time I generally have my first drink of the day, usually a RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal amount of whipping cream, juice of half a lemon (less 1 tsp.), 1/2 tsp. confectioner's sugar, an appropriate amount of gin, and blending with a few ice cubes. Pour about two tablespoons of club soda in a chimney glass, add the mix, with ice cubes if you prefer. Save your egg yolks, plus 1 tsp. of lemon -- you'll need them later. Have a good sip! (add 1 dash of Orange Flower Water to the drink, not the egg yolks)


Get a huge bowl. Throw into it one diced apple, one diced orange, a large can of crushed pineapple, the grated rind of a lemon, and three tablespoons of chopped preserved ginger. Add 2 cans of drained Chinese water chestnuts.


Mix this altogether, and have another sip of your drink. Get a second, somewhat smaller, bowl. Into this, measuring by teaspoons, put:
2 tsp hot dry mustard
2 tsp caraway seed
2 tsp celery seed
2 tsp poppy seed
1 tsp black pepper
2 1/2 tsp oregano
1/2 tsp mace
1/2 tsp turmeric
1/2 tsp marjoram
1/2 tsp savory
3/4 tsp sage
3/4 tsp thyme
1/4 tsp basil
1/2 tsp chili powder


In the same bowl, add:
1 Tbsp poultry seasoning
4 Tbsp parsley
1 Tbsp salt
4 headless crushed cloves
1 well-crushed bay leaf
4 lrg chopped onions
6 good dashes Tabasco
5 crushed garlic cloves
6 lrg chopped celery stalks


Wipe your brow, refocus your eyes, get yet another drink -- and a third bowl. Put in three packages of unseasoned bread crumbs (or two loaves of toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork, 1/4 lb. butter, and all the fat you have been able to pull out of the bird.


About now it seems advisable to switch drinks. Martinis or stingers are recommended (Do this at your own risk - we always did!). Get a fourth bowl, an enormous one. Take a sip for a few minutes, wash your hands, and mix the contents of all the other bowls. Mix it well. Stuff the bird and skewer it. Put the leftover stuffing into the neck tube.


Turn your oven to 500 degrees F and get out a fifth small bowl. Make a paste consisting of those four egg yolks and lemon juice left from the Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 tablespoon onion juice, and enough flour to make a stiff paste. When the oven is red hot, put the bird in, breast down on the rack. Sip on your drink until the bird has begin to brown all over, then take it out and paint the bird all over with paste. Put it back in and turn the oven down to 350 degrees F. Let the paste set, then pull the bird out and paint again. Keep doing this until the paste is used up.


Add a quart of cider or white wine to the stuff that's been simmering on the stove, This is your basting fluid. The turkey must be basted every 15 minutes. Don't argue. Set your timer and keep it up. (When confronted with the choice "do I baste from the juice under the bird or do I baste with the juice from the pot on the stove?" make certain that the juice under the bird neither dries out and burns, nor becomes so thin that gravy is weak. When you run out of baste, use cheap red wine. This critter makes incredible gravy! The bird should cook about 12 minutes per pound, basting every 15 minutes. Enlist the aid of your friends and family.


As the bird cooks, it will first get a light brown, then a dark brown, then darker and darker. After about 2 hours you will think I'm crazy. The bird will be turning black. (Newcomers to black turkey will think you are demented and drunk on your butt, which, if you've followed instructions, you are.) In fact, by the time it is finished, it will look as though we have ruined it. Take a fork and poke at the black cindery crust.


Beneath, the bird will be a gorgeous mahogany, reminding one of those golden-browns found in precious Rembrandts. Stick the fork too deep, and the juice will gush to the ceiling. When you take it out, ready to carve it, you will find that you do not need a knife. A loud sound will cause the bird to fall apart like the walls of that famed biblical city. The moist flesh will drive you crazy, and the stuffing -- well, there is nothing like it on this earth. You will make the gravy just like it as always done, adding the giblets and what is left of the basting fluid.


Sometime during the meal, use a moment to give thanks to Morton Thompson. There is seldom, if ever, leftover turkey when this recipe is used. If there is, you'll find that the fowl retains its moisture for a few days. That's all there is to it. It's work, hard work -- but it's worth it.


(What follows is not part of the recipe, but is an ingredients list to aid in shopping for this monster, or for checking your spice cabinet.)






Ingredients List:
1 turkey
salt
garlic
4 eggs
1 apple
1 orange
1 lrg can crushed pineapple
1 lemon
4 lrg onions
6 celery stalks
plenty of preserved ginger
2 cans water chestnuts
3 packages unseasoned bread crumbs
3/4 lb ground veal
1/2 lb ground pork
1/4 lb butter
onion juice
1 qt apple cider


Spice List:
basil
bay leaf
caraway seed
celery seed
chili powder
cloves
ground coriander
mace
marjoram
dry mustard
oregano
parsley
pepper, black
poultry seasoning
poppy seed
sage
savory
Tabasco
thyme
turmeric

RED JAMBALAYA

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

DANIEL GRITZER

Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot.

Why It Works

• Carefully measuring tomato liquid and the right amount of chicken stock to top it up ensures the correct ratio of liquid to rice.
• Baking the dish in the oven prevents the rice from scorching and eliminates the need to stir midway through cooking.
• Stirring in the shrimp and scallions at the end keeps them from overcooking.

• YIELD:Makes about 8 servings
• ACTIVE TIME:1 hour
• TOTAL TIME:2 hours
• RATED:    

Ingredients

• 1 (28-ounce; 795g) can peeled whole tomatoes, packed in juice (see note)
• About 3 cups (720ml) homemade chicken stock or low-sodium store-bought broth, plus more as needed
• 1 1/4 pounds (565g) boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15ml) vegetable, canola, or other neutral oil, plus more if needed
• 3/4 pound (340g) cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
• 1 medium yellow onion (8 ounces; 225g), diced
• 2 medium green bell peppers (10 ounces total; 280g), stemmed, seeded, and diced
• 4 celery ribs (6 ounces total; 170g), diced
• 4 medium cloves garlic, minced
• 1 teaspoon (5ml) tomato paste
• 1 tablespoon (15ml) Louisiana-style hot sauce, plus more for serving
• 2 teaspoons (10g) minced fresh thyme leaves or 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried oregano
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon garlic powder
• 2 bay leaves
• 2 cups long-grain rice (12 ounces; 370g)
• 3/4 pound (340g) peeled and deveined shrimp
• 6 scallions, white and light green parts only, thinly sliced

Directions

1. 1.
   Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
2. 2.
   Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
3. 3.
   Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
4. 4.
   Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
5. 5.
   Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
6. 6.
   Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).
7. 7.
   Serve, passing hot sauce at the table for diners to add to taste.

Special Equipment

Dutch oven

Notes

You'll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.

Typically, the bay leaves in this recipe would be removed after the 15-minute rest following cooking. However, since over-stirring the jambalaya can cause the rice to break, I don't recommend digging through the rice to find the leaves. Just remove them if you see them, and otherwise be careful to avoid them while eating

PICKLED GRAPES

1 pound red grapes
1 cup apple cider vinegar
1/4 cup water
1 cup granulated white sugar
1 cinnamon stick
1/2 vanilla bean
1/4 teaspoon cloves
1/4 teaspoon black peppercorns
1/8 teaspoon yellow mustard seeds

Directions
1.Wash grapes and remove from stem.
2. Slice stem end off of the grapes and set aside.
3. In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.
4. Place spices into the bottom of a quart jar.
5. Funnel trimmed grapes into the jar on top of the spices.
6. Pour hot vinegar into jar over grapes.
7. Let grapes sit until cool. Place a lid on the jar and refrigerate.
8. Let pickled grapes rest in the fridge for at least 24 hours before serving.

JIFFY CORN CASSEROLE

5 INGREDIENT CORN CASSEROLE

1 (8 ounce) box Jiffy Corn Muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup (1 stick) melted butter

Preheat the oven to 350 degrees.

In a bowl, mix all of the ingredients together and pour into a greased 8″x 8″ casserole dish.
Cook uncovered for 50 minutes or until lightly browned.

BRUSSELS SPROUTS

SKILLET-CHARRED BRUSSELS SPROUTS WITH GARLIC, ANCHOVY, AND CHILI

Servings: 4

INGREDIENTS

1 pound small to medium Brussels sprouts, trimmed and halved

4 tablespoons extra-virgin olive oil, divided

4 teaspoons honey, divided

Kosher salt

4 garlic cloves, minced

4 anchovy fillets, minced

Red pepper flakes

2 teaspoons lemon juice

PREPARATION

In a large bowl, toss the sprouts with 1 tablespoon of the oil, 2 teaspoons of the honey, and ½ teaspoon of salt. Set aside.

In a 12- to 14-inch cast-iron skillet over high, combine the remaining 3 tablespoons of oil, the garlic, anchovies, and ¼ teaspoon pepper flakes. Cook, stirring until the garlic begins to color, for about 3 to 4 minutes. Scrape the mixture, including the oil, into a bowl and set aside.

Return the skillet to high heat. Add the sprouts (reserve the bowl) and use tongs to arrange them cut side down in a single layer. Cook, without moving, until deeply browned and blackened in spots — about 3 to 7 minutes, depending on your skillet. Use the tongs to flip the sprouts cut-side up and cook until charred and just tender, another 3 to 5 minutes.

As they finish, return the sprouts to the bowl and toss with the garlic mixture, the remaining 2 teaspoons of honey and the lemon juice. Season with salt and additional pepper flakes.

HOMEMADE SOBA NOODLES

Homemade Soba Noodles

Servings: 2

Author: Diet Taste

Ingredients

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1/2 cup – 1/3 hot water
• semolina flour for dusting

Instructions

1. Put buckwheat flour, all-purpose flour and water in a food processor. Process to blend well until the dough is soft and smooth. If the dough is too crumbly, add a little more water. If the dough is too sticky, add a little more flour. Of course, you can knead the dough without the food processor, by hand.
2. I roll the dough on the pasta roller machine. Flour the noodle sheets and cut. Give noodles a dusting of flour so they don’t stick together. Let them dry on a flat surface.
3. Cook the soba in salty boiling water for about 1 minute. Drain them and rinse them under cool water immediately.

UDON NOODLES

Handmade Udon Noodles

Recipe adapted from Harumi’s Japanese Home Cooking, by Harumi Kurihara

Makes 4 servings

4 teaspoons salt
8 ounces (1 cup) warm water
2 1/2 cups unbleached bread flour
1 1/4 cups unbleached all-purpose flour
bread flour, for dusting (in step 6)

1. Add the salt to the warm water and stir until it has dissolved.  Put the bread flour and all-purpose flour in a large bowl, and whisk the flours together.

2. Pour the salty water into the bowl with the flour.  Using your hands, mix the flour and water together lightly until the mixture is crumbly.  Pull the dough up from the bottom of the bowl and press down, and repeat until the flour and water are well combined and a rough ball is formed.

3. Take the dough out of the bowl and knead it forcefully on a board for 5-10 minutes until the dough has smoothed out and a lumpy ball is formed.

4. Transfer the dough to a large plastic ziploc bag, and then wrap the bag in a thick towel.  Put it on the floor and walk on it with flat feet (not just the heel).  Turn as you walk, so that all the dough gets flattened.  When the dough feels flat, remove the dough from the bag and roll it out.  Then fold it up, put it back into the bag and repeat the process. The should become more and more smooth with each repeat.  Repeat 3 or 4 times.  On the last repeat, leave the dough in the bag, wrapped in the towel, and let it rest for 3 to 4 hours (during the winter, leave it in a warm place).

5. When the dough is done resting, take it out of the bag, reshape it into a ball, then return it to the bag and walk on it one last time.  Try to spread the dough with your feet, turning around 360 degrees.

6. Dust your work surface with a bit of bread flour, then place the flattened dough on top and roll it out, working from the middle out.  Rotate the dough 45 degrees and repeat until the dough is about 1/8-inch thick, and approximately a rectangle measuring about 1 foot wide by at least 1 1/2 feet long.*

7. Dust the top of the dough with bread flour and then fold it into thirds.  Using a long sharp knife, cut the dough into 1/4-inch to 1/8-inch thick ribbons.  If the dough gets very sticky, dust it again with bread flour.  Dust the noodles with bread flour before moving them from the work surface.

8. Cook the noodles: Fill a large pot with water and bring to a rapid boil.  Lightly shake any excess flour from the noodles and add them to the boiling water.  Using cooking chopsticks, or a wooden spoon, stir the noodles to prevent them from sticking to each other.  Cook the noodles for 6 — 7 minutes, or until they are translucent and firm without a hard core.  Drain the noodles in a sieve and rinse under cold running water so they cool rapidly.

9. Once the noodles are cool enough to handle, separate them with your hands and rinse them again in cold water to make sure that all of the starch is removed.

*Rolled out dough can be wrapped in plastic wrap and refrigerated for up to 3 days, or frozen for up to 2 weeks.  Bring the dough to room temperature before sprinkling it with flour and continuing on with step 7.

Kake Udon

Makes 4 servings

For the mentsuyu sauce:
1 cup water
2 cups soy sauce
1 1/2 cups mirin
2 tablespoons granulated sugar
1.8 ounces katsuobushi (dried fish flakes)

6 3/4 cups dashi
1 batch udon noodles (recipe above, or enough store bought noodles for 4 servings)
finely sliced scallions, to taste
shichimi togarashi or chili powder, to taste (optional)

1. Make the mentsuyu sauce: In a large pot, combine the water, soy sauce, mirin, and sugar.  Bring the mixture to a boil over high heat, then reduce the heat to low, and add the katsuobushi.  When the mixture comes to a boil again, turn off the heat and let the mixture stand for 2 minutes.  Then strain the mixture through a fine mesh sieve, or a sieve lined with a double layer of cheesecloth, and discard the katsuobushi. Pour the mentsuyu into a sterilized container. (It will keep for approximately 3 to 4 days in the refrigerator.)

2. Separate the udon noodles into 4 separate deep bowls.

3.  Mix the dashi with 1/3 cup of the prepared mentsuyu and heat over high heat.  When the mixture comes to a boil, turn the heat off and pour it over the udon noodles.  Sprinkle with scallions and shichimi togarashi, to taste and serve.

GARLIC NOODLES

Garlic Noodles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

These Garlic Noodles are both sweet and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal.

Total Cost: $2.54 recipe / $0.64 serving

Servings: 4

Ingredients

• 8 oz. 1/2 lb. angel hair pasta $0.54
• 4 cloves garlic $0.24
• 1/2 bunch green onions $0.35
• 4 Tbsp butter $0.50
• 2 tsp soy sauce $0.20
• 2 Tbsp brown sugar $0.05
• 1 tsp sesame oil $0.40
• 2 Tbsp oyster sauce $0.26

Instructions

1. Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined.
2. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside.
3. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes).
4. Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve.

SIMPLE SESAME NOODLES

12 ounces, fluid Thin Noodles, Cooked And Drained
1/4 cup Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
1/2 teaspoon Hot Chili Oil
4 Tablespoons Canola Oil
4 whole Green Onions, Sliced Thin

INSTRUCTION
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Simple Sesame Noodles

CATFISH AU GRATIN II

CATFISH AU GRATIN II

6 tablespoons butter
3 tablespoons flour
1 1/2 teaspoon salt
1/2 tablespoon dry mustard
1/4 tablespoon ground nutmeg
1 1/4 cup milk
1 1/2 teaspoon lemon juice
1 cup Cheddar cheese, shredded
3 pounds frozen white fish fillets, thawed

Place the butter in a medium sauce pan over medium heat and stir until melted. Add in the flour, salt, dry mustard, and nutmeg and stir until smooth. Let cook for a couple of minutes, stirring occasionally.

Slowly stir in the milk and stir constantly until the mixture thickens. Add the lemon juice and cheese. Stir over medium heat until the cheese has melted.

Place the fish in the bottom of the crock pot. Spoon the cheese sauce evenly over the top of the fish to completely cover it.

Cover the crock pot and cook on high for 1 1/2 hours or until the fish flakes easily with a fork. Serve hot.

CATFISH AU GRATIN

1 1/2 to 2 pound fish fillets (orange roughy, catfish, haddock, etc.)

1 can cream of mushroom soup or cream of celery soup

1/4 cup milk

1/4 to 1/2 cup grated cheese

1 1/2 cups soft bread crumbs tossed with 3 tablespoons melted butter








How to Make It


1. Heat oven to 400°. Butter a shallow baking dish.


2. Arrange fish in the prepared baking dish. Combine soup with milk in a saucepan over medium-low heat and heat through. Pour soup mixture over fish. Sprinkle with grated cheese and buttered bread crumbs. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and cooked through.

FRIED CATFISH W/CRAWFISH AU GRATIN SAUCE

Fried Catfish Topped With A Crawfish Au Gratin Sauce

by velocity | May 1, 2013 | Fish & Seafood

Ingredients:

Crawfish Au Gratin Sauce:

• 7 Tablespoons butter
• 3/4 Cup diced onion
• 1/4 Cup diced green bell pepper
• 1/4 Tablespoon minced garlic
• 5 Tablespoons flour
• 1 Tablespoon sugar
• 1/8 Teaspoon dried basil
• Pinch dried thyme
• 1 Tablespoon of Slap Ya Mama Original Blend Seasoning
• 3 Cups milk
• 1/4 Cup white wine
• 4 Ounces American cheese, cubed
• 1 Pound peeled crawfish tails
• 2 Tablespoons sliced green onions

Fried Catfish:

• 4 (4-ounce) catfish fillets
• Slap Ya Mama Original Blend Seasoning
• 2 Eggs
• 1 Cup milk
• 1 1/2 cups of Slap Ya Mama Cajun Fish Fry
• Canola Oil

Directions:

For the sauce:

In a 12” skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 to 3 minutes. Stir in the sugar, basil, thyme and Slap Ya Mama Original Blend. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes.

 For the catfish:

Sprinkle the catfish filets with Slap Ya Mama Original Blend. In a small bowl, beat the eggs and add the milk. Dip the catfish filets in the milk/egg mixture and then coat with the Slap Ya Mama Fish Fry. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 6 to 8 minutes.

Plate the catfish, spoon the Au Gratin Sauce over the filet and sprinkle a few green onions over the top to finish it off.