FUEL2

Wednesday, February 12, 2020

CRAWFISH BOIL POTATO SALAD

Crawfish Boil Potato Salad

Think of Quarls’s recipe as a guide and improvise, the way they do in New Orleans. If you or your guests—and this recipe makes plenty, so you will want to have guests—

prefer brussels sprouts or turnips or a few handfuls of snap peas, go for

FOR THE BOIL

1 gallon water

1 cup Zatarain's Pro Boil

2 tbsp. kosher salt

1⁄4 cup Crystal hot sauce

2 lemons, halved

1 orange, halved

2 lb. medium red potatoes, cut into quarters

1 intact head of garlic, unpeeled and halved

2 whole artichokes, trimmed and outer leaves removed

2 lb. corn on the cob, husks removed

1 lb. white or portobello mushrooms, cleaned and trimmed 1 lb. green beans, cut into thirds

5 lb. crawfish or 3 lb. of 16- to 20-count unpeeled shrimp

FOR THE DRESSING

11⁄2 cups Duke's mayonnaise 1⁄4 cup sour cream

2 tbsp. buttermilk

1 tbsp. lemon juice

1 tbsp. Zatarain's Creole Seasoning 1 tbsp. Creole mustard

1 tbsp. Worcestershire sauce

1⁄4 tsp. salt

1⁄4 tsp. black pepper

1⁄2 cup celery, diced

1⁄2 cup scallions, sliced thin

PREPARATION

For the boil, place first 4 ingredients in a large stockpot or Dutch oven over high heat. Squeeze lemons and orange into the water, and toss in the halves, too. Bring the liquid to a boil, then reduce to a simmer. Drop in potatoes and garlic, cover, and simmer for 45 minutes to an hour, until tender. With a strainer or a slotted spoon, remove potatoes and garlic and set aside on a sheet pan to cool.

Return liquid to a boil and begin to add vegetables. Start with artichokes. After 15 minutes, add corn. After another 10 minutes, add mushrooms. After 5 more minutes, add green beans, and cook for 3 minutes. With a strainer or a slotted spoon, remove vegetables to a sheet pan to cool.

Return liquid to a boil, drop in crawfish, cook for about 4 minutes, then turn off heat and let the pot sit for 20 minutes. (If using shrimp, turn off the heat immediately and let the pot sit for 5 minutes.) Remove crawfish and discard liquid. When crawfish have cooled, peel, remove the tail meat, and chop. (Discard shells.) Chop potatoes into chunks. Cut the corn kernels from the cob. Remove the leaves from the artichokes and chop the hearts into a medium dice, along with the mushrooms and green beans.

For the dressing, place all ingredients except celery and scallions in a large mixing bowl. Squeeze pulp from cooled garlic cloves (as much or as little as desired) and mince. Add to bowl, and whisk to blend. The dressing can be made ahead and kept for up to five days in the refrigerator.

To assemble the salad, place vegetables and crawfish in a large mixing bowl, and toss to mix. Start with 1⁄2 cup of dressing and mix, adding more until you reach the desired consistency. (Any leftovers make a tasty dip for crudités.) Add the celery and scallions; taste and season with salt and pepper.

SHRIMP BOIL POTATO SALAD

Sunday, October 27, 2019

SHRIMP BOIL POTATO SALAD II SOUTHERN LIVING

Shrimp-Boil Potato Salad

Yield

Makes 6 servings July 2012

SOUTHERN LIVING

Shrimp-Boil Potato Salad contains all the favorite ingredients of a low-country boil that are tossed togther in a main-dish salad.

Ingredients

1 (3-oz.) package boil-in- bag shrimp- and-crab boil

3 pounds baby red potatoes, halved

1 pound smoked link sausage, cut into 1/2-inch pieces

4 ears fresh corn, husks removed

2 pounds peeled and deveined, jumbo raw shrimp with tails (2 6/30 count )

1/2 cup fresh lemon juice

1/3 cup olive oil

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons Creole mustard

4 green onions, sliced

1 garlic clove, pressed

1 teaspoon paprika

1 teaspoon prepared horseradish

How to Make It

Step 1 Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.

Step 2 Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.

Step 3 Drain shrimp mixture. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl. Serve immediately, or cover and chill up to 24 hours.

HOMEMADE BAGELS

Homemade Bagels Recipe

★★★★★

4.9 from 77 reviews

Prep Time:2 hours, 10 minutes Cook Time:25 minutes Total Time:3 hours Yield:8 bagels

Make fresh bagels right at home with this tested dough recipe. Don’t skip the water bath and egg wash– both provide an extra chewy and golden brown crust.

Ingredients

1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
2 and 3/4 teaspoons instant or active dry yeast*
4 cups (480g) bread flour(spoon & leveled), plus more for work surface and hands*
1 Tablespoon packed light or dark brown sugar(or barley malt syrup)*
2 teaspoons salt
coating the bowl: nonstick spray or 1 Tablespoon olive oil
egg wash: 1 egg whitebeaten with 1 Tablespoon water

For Boiling

2 quarts water
1/4 cup (60g) honey(or barley malt syrup)*

Instructions

Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Line two large baking sheets with parchment paper or silicone baking mats.
Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
Preheat oven to 425°F (218°C).
Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

Overnight Make Ahead Instructions:Prepare the dough through step 4, but allow the dough to rise overnight in the refrigerator. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.
Freezing Make Ahead Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.
Special Tools: stand mixer fitted with a dough hook attachment, large baking sheets (I love these), big pot (I use my 5.5 quart dutch oven), pastry brush.
Yeast:Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. 1 standard packet is about 2 and 1/4 teaspoons, so you will need a little more than 1 packet of yeast. Reference my Baking with Yeast Guidefor answers to common yeast FAQs.
Bread Flour: Bagels require a high protein flour. Bread flour is a must. Here are all my recipes using bread flourif you want more recipes to use it up!
Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
Bread Machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
By Hand: If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.
Bagel Varieties:See blog post above for various add-ins and toppings. Note that the toppings are added after the egg wash in step 9. Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. I haven’t tried it, but let me know if you do!

EGGNOG CAKE

Eggnog Cake

For the Eggnog Cake:
3 cups cake flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 teaspoons cinnamon

• ½ teaspoon nutmeg

• 1 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 1 cup brown sugar

• 3 eggs plus 1 egg yolk

• 2 teaspoons vanilla extract

• 1 ¼ cup Promised Land Dairy Holiday Nog Milk

• ¼ cup vegetable oil

For the Eggnog Buttercream:

• 6 egg whites

• 1 ½ cups granulated sugar

• 1 ¼ cups unsalted butter, cubed, slightly softened

• ½ cup salted butter, cubed, slightly softened

• 3 tablespoons Promised Land Dairy Holiday Nog Milk

• ¼ teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 teaspoon vanilla extract

INSTRUCTIONS

Make the Eggnog Cake:

Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.

10 In large bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.

11 In the bowl of a stand mixer, beat butter, granulated sugar and brown sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 4 minutes.

12 With the mixer on low, add eggs one at a time. Mix well after each egg. Scrape down bowl as needed.

13 Add vanilla extract. Mix to combine.

14 In a separate measuring cup, combine milk and vegetable oil.

15 Add the flour mixture in three batches, alternating with the milk/oil mixture, beginning and ending with the flour mixture. Do not over mix. Stop the mixer and scrape down the bowl.

16 Divide batter evenly between the three 8″ round pans.

17 Bake for 28-30 minutes, until toothpick inserted into center comes out clean.

18 Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Make the Eggnog Buttercream:

1 Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

2 Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.

3 Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.

4 Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.

5 Add Holiday Nog, cinnamon, nutmeg and vanilla. Continue mixing on low to med-low until silky and smooth, about 3 to 5 minutes.

Assemble the Cake:

1 Place one layer of cake onto serving plate or cake stand and top with about one cup of frosting.

2 Repeat with second cake layer, more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.

3 Decorate with piped buttercream leaves, broken cinnamon sticks and whole nutmeg, if desired.

NOTES

• If at any point the buttercream appears curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.

• I made two batches of frosting for the cake, as pictured. One batch is plenty to fill and frost the cake itself. The second batch was made, minus the Holiday Nog Milk, cinnamon and nutmeg, to pipe the buttercream flowers. You will have more than you need to for piping, but plenty for practicing.

• Remove whole nutmeg and cinnamon sticks when serving, or advise guests not to eat them! This should go without saying, but no one wants an emergency dentist appointment during the busy holiday season.

• Store in refrigerator. Serve at room temperature.

CHEDDAR AND HERB BISCUITS

Cheddar and Herb Biscuits

Level: Easy

Yield: 12 to 15 biscuits

Total: 25 min

Prep: 10 min

Cook: 15 min

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon cayenne pepper

2 tablespoons freshly chopped chives

1 tablespoon freshly chopped parsley leaves

3/4 cup grated sharp yellow Cheddar

1 cup buttermilk

4 tablespoons butter, melted

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

ITALIAN CREAM LIQUEUR

Italian Cream Liqueur

Italian Cream Liqueur is delicious for sipping, for stirring into coffee, or for drizzling over fresh berries or cake.

Prep Time

5 mins

Total Time

5 mins

Course: Drinks Servings: 40 (2 tbsp) servings Calories: 87kcal

Ingredients

1 1/2 cups heavy cream
14 ounce can sweetened condensed milk
1 cup Frangelico liqueur
3/4 cup vodka
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Combine all ingredients in a blender. Blend until combined, about 30 seconds. Pour into jars, bottles, or airtight containers. Store in the refrigerator and serve cold. Enjoy!

Notes

This recipe yields about 2 1/2 pints of liqueur. It may be stored in the refrigerator for up to a month.

CIROC RECIPES (Muffins and Peach Cobbler)

Peach Ciroc Cupcakes

• Ciroc Peach Vodka

• Two sticks of unsalted butter, stored at room temperature

• One box of cake mix (along with eggs and oil as indicated on the back of the box)

• One-fourth cup of confectioner’s sugar

• Three tablespoons peach juice

• For garnish: peach slices

1. Prepare the oven by preheating it to 350 degrees Fahrenheit.

2. Prepare the cake mix by following the directions on the box. However, instead of using water, replace it with the Ciroc Peach Vodka. The ratio of water to vodka is up to you. If the cake mix recipe calls for a cup and a half of water, you can use a cup of vodka and a half cup of water. Just make sure that you’re using the right amount of liquids so that your cupcakes won’t turn out too dry.

3. Mix the cake batter well. Get a lined cupcake pan, and use an ice cream scoop to fill each cup in the pan. The cup should be filled about three quarters full of batter (Note: the extra space is to account for the batter expanding during the cooking process). Cook for about sixteen to twenty minutes. To test for doneness, you can insert a toothpick into a cupcake. If it comes out clean, then it’s already done.

4. Prepare your buttercream frosting by simply whipping your butter with a shot of Ciroc Peach Vodka, three tablespoons of peach juice, and confectioner’s sugar. Aim for a consistency that is light and fluffy, with an off-white cream color.

5. Take the cupcakes out from the pan and place them on a wire rack to cool. Once they are completely cool, garnish and decorate them with the buttercream frosting and the peach slices. (Decoration idea: spread a tablespoon of frosting on top of the cupcakes, and top it with a couple of peach slices)

Boozy Peach Cobbler with Ciroc Vodka

• Two cans of sliced peaches in heavy syrup

• 400ml of Ciroc Peach Vodka

• One box of cake mix

• Twelve tablespoons of salted butter

• Half cup of granulated sugar

• Two teaspoons ground cinnamon

• Two teaspoons ground nutmeg

• Three teaspoons vanilla extract

• Two tablespoons of cornstarch

• One tablespoon lemon juice

1. In a large pot, add in the canned sliced peaches (including their syrup), with butter, nutmeg, cinnamon, and sugar. Turn the heat to medium and cook for a few minutes until hot. Finally, add in the lemon juice and vanilla extract then stir.

2. Take out a cup of the peach syrup filling, sprinkle in the cornstarch, mix well, and pour it back again into the pan with the rest of the liquid. Keep on cooking and stirring the liquid until it thickens. Once thick, pour in the Ciroc Peach Vodka and stir well. Remove the pot from the heat after a couple of minutes.

3. In a bake dish, spoon out about half of the peach filling, spread evenly, then add a layer of cake mix on top of it (about a cup and a half should do it). Add four tablespoons of butter on the cobbler mixture.

4. Bake the cobbler in the oven until the crust has a nice golden brown color. Let it cool until it is safe to eat. Transfer to another plate or container.

5. Repeat the steps above for the remaining cobbler mixture and filling.

While Ciroc might not be the vodka that most people are used to, you can still give it a try in your drinks and recipes. Hopefully, the recipes above gave you an idea on how to use it in desserts.