Barbeque Shrimp

BBQ Shrimp

This is not what you think. This recipe comes from a restaurant in Nashville, TN called 12th & Porter, run by Jody Fasion, which is now closed.  It is spicy, it is messy and it is good, all at the same time. It is simple to prepare and great to eat on a Friday night. And read the recipe all the way through first before you begin.

Ingredients:
A loaf of French Bread
Pound and a half of Fresh Shrimp (take the heads off is applicable)
3 Sticks Unsalted Butter
Dried Parsley Flakes
Garlic Powder
Ms. Dash Table Blend (Salt Free)
Red Pepper
Tabasco
Frank's Red Hot Sauce
Dash of Worcestershire
 A Pinch of Salt

Step 1:
Rinse the shrimp off with water and remove only the feet. Set aside

(I use Clarified Butter, it's an extra step but worth it-Just Google it-But either way, its a great dish)

Step 2:
Slowly melt 3 sticks of unsalted butter in a large skillet. When butter is melted season it by sprinkling Dried Parsley Flakes, Garlic Powder, Ms. Dash Table Blend, Red Pepper, Tabasco, Frank's Hot sauce, a dash of Worcestershire and a pinch of salt.

VERY IMPORTANT: Taste the mixture and add seasoning ingredients based on the taste. It should be flavorful and spicy but not overwhelming. You are going to dip the French Bread in this mixture as you eat the Shrimp.

Step 3:
Get melted butter up to medium-high heat and add the shrimp. Cook them quickly while stirring them around with a wooden spoon. Cook to the desired texture but remember, they are going to cook in the sauce after you remove them from the stove. Adjust cooking time accordingly.

Step 4: 
Pour the shrimp and sauce into a large bowl. Serve with French Bread. You can heat up the French Bread or serve it cold. Peal and eat the Shrimp and dip your French Bread into the sauce.

IMPORTANT: Only peel the feet off the Shrimp, do not peel the shell off the Shrimp completely and try to cook. The Shrimp will not turn out right. By peeling just the feet off the Shrimp, you allow the butter and seasonings to get into the Shrimp but the shell keeps you from overcooking the Shrimp.

Seasoned and Spicy Grilled Chicken Wings

Grilled Chicken Wings

Ingredients and Directions:

Pack of Chicken Wings 16-18 per pack

*Cut toes of Chicken Wings-LEAVE DRUMMETTE AND WING INTACT

*Separate the wings in half and place in flat baking dish

*Mix together the following marinade and brush on one side of both batches of wings:

½ Cup Paul Newman’s Olive Oil and Vinegar Salad Dressing

Dash of Worcestershire, Tabasco, Franks Hot Sauce and a splash of Regular Coke

Then sprinkle on the following:

Ms Dash Table Blend

Garlic Salt

Cracked Black Pepper (regular pepper is fine)

*On the Spicy Wings add Red Pepper and Paprika (the Paprika will let you identify the Spicy Wings)

Flip the wings, brush on the marinade and repeat with spices.

Be careful using the red pepper, a little goes along way.

*Try to refrigerate the wings for at least an hour but not mandatory.

Grill the wings evenly flipping as often as possible to keep from burning

Bring off the wings when done and serve immediately

(Wings are always best served right off the grill)

Triple Chocolate- Cookie Pie

I made this over the weekend and it was wonderful. Very light and Yummy!

Ingredients

3 1/4 cups heavy cream, divided
1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
1( 4-oz.) white chocolate baking bar, chopped
1 teaspoon vanilla extract
2(12.5-oz ) package Pepperidge Farm Cookies ( I used one package Milano and one Geneva)
2 tablespoons mocha liqueur


Preparation
1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot ( do not boil ). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. ( If chocolate does not melt completely after stirring, microwave at HIGH for 10 second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.
2. Meanwhile, let 2 1/2 cups of cream stand at room temperature 20 minutes
3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.
4. Beat remaining 1 cup at medium-high speed until peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.
5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture in springform pan. Arrange cookies around sides of pan. Spread white chocolate mixture over bittersweet chocolate mixture.
6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.
7. Remove sides from pan.

Shrimp Destin

I made this last night and it was wonderful.

1 1/2 lb. unpeeled, large raw shrimp
1 (9-oz.) package refrigerated linguine
1/4 cup butter
1/4 cup olive oil
1/4 cup chopped green onions
2 garlic cloves, minced
1 Tbsp. dry white wine
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 Tbsp. chopped fresh dill
1Tbsp. chopped fresh parsley

1. Peel shrimp, leaving tails on. Devein if desired.
2. Prepare pasta according to directions.
3. Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and saute 4 to 5 minutes or until onions are tender. Add shrimp, wine and the next 3 ingredients.
Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.
4. Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.
Serve with warm French bread.
Enjoy!

Vanilla Bourbon Cake

Vanilla Bourbon Cake

2 Cups flour ( All Purpose)
1 1/3 cups sugar
2 tsp baking powder
3/4 tsp salt
1 1/2 cups heavy whipping cream
3 large eggs
3 Tbsp bourbon
1 Tbsp vanilla extract

Preheat oven to 350. Grease 2 8 1/2 x 4 1/2 x 2 5/8 in. loaf pans. Line bottoms with waxed paper. Grease paper, dust with flour.
In a large bowl, combine flour, sugar, baking powder and salt. With a electric mixer at low speed, beat until well blended. Add cream, eggs, bourbon and vanilla mixer at low speed, beat until batter is smooth about 15 seconds. Divide batter equally between prepared pans. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean.

Easy Cheese Danish

Easy Cheese Danish

I did a little cooking over the weekend and I thought I would share a few new recipes that I found.

Ingredients

·       8 ounces cream cheese, at room temperature

·       1/3 cup sugar

·       2 extra-large egg yolks, at room temperature

·       2 tablespoons ricotta cheese

·       1 teaspoon pure vanilla extract

·       1/4 teaspoon kosher salt

·       1 tablespoon grated lemon zest (2 lemons)

·       2 sheets (1 box) frozen puff pastry, defrosted

·       1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
To make apple Danish you can take a peeled Granny Smith apple and cut into very thin slices. Toss sliced apple in a little sugar and cinnamon place about 6 slices of apple in the middle of the square. Dot with a little butter. Then follow the directions above.

Chicken Tetrazzini

Chicken Tetrazzini

I made this last night and it was very good. The one thing I love about this recipe is that it freezes beautifully, and I am all about planning ahead. This is one recipe that is well worth the effort.

1 1/2 (8-oz) packages vermicelli
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 Tbsp. chicken bouillon granules
1 tsp. seasoned pepper
2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked chicken
1 (6-oz) jar sliced mushrooms, drained
1/4 cup slivered almonds

1. Preheat oven to 350.
Prepare pasta according to package directions.
2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
4. Spoon mixture into a lightly greased 13-x9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
Bake at 350 for 35 minutes or until bubbly.
Serves 8 to 10
Freezes beautifully

Roasted, Smashed, Loaded Potatoes

Roasted, Smashed, Loaded Potatoes

Ingredients:

·       1 pound small red bliss potatoes

·       6 tablespoons olive oil, 1 clove garlic pressed

·       Kosher salt and freshly cracked black pepper

·       1/2 cup finely grated Parmigiano-Reggiano

·       1/2 cup sour cream

·       1/4 cup sliced scallions

Directions

Preheat the oven to 450 degrees. Adjust the oven racks to the top and bottom positions.

Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake
on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water
and let rest 8 minutes.

Mix the olive and pressed garlic together. Drizzle 3 tablespoons oil over potatoes, making sure they are evenly
coated. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about
1/2 thick ( about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the
remaining olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and
sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the
oven and top with sour cream and scallions. Serve immediately.
I prefer to use cheddar or Monterey jack cheese. They are really good with some crumbled bacon on top.
They are yummy!