Adapted from “Cooking with Entergy” Serving Size: 4 Note: The Entergy original started with 1.5 sticks of butter, had no garlic or tomatoes, and different seasonings. I made it more like my grandmother’s… but may put the butter back. Ingredients: 1 stick butter 1 cup celery, chopped 1 cup bell pepper, chopped 1 cup yellow onion, … Read more
Recipe Adapted from Food Network Serving Size: 6 Ingredients: 1 tablespoon olive oil 2 leeks, cleaned and chopped 2 carrots, peeled and sliced thinly into rounds 1 clove garlic, minced 1 clove garlic, whole 2 stalks celery, sliced thin 3-4 cups leftover cooked turkey, chopped roughly 2 bay leaves 2 teaspoons dried thyme 1/4 teaspoon … Read more
Recipe By: Paul Harsha (adapted from package) Ingredients: 1 ham bone 1/2 pound ham, chopped (if not enough on bone) 1 lb. dry split peas 1/2 cup frozen peas 4 cloves garlic, minced 1 tablespoon olive oil 1 tablepsoon butter 2 quarts water 2 bay leaves 1 lb. baby carrots, cut in thirds 1 can … Read more
Chili Watermelon Gin (and Tonic) ——————————————————————————– Recipe By: Paul Harsha Serving Size: 8 Ingredients: Watermelon Syrup 16 ounces seedless watermelon, cubed 1/4 cup sugar 1 tablespoon lime juice 2 serrano chiles, seeded Pinch of salt Gin & Tonic 1 ounce watermelon syrup 2 ounces gin 3 ounces tonic (Fever tree) or club soda Lime slice … Read more
Crayfish Dip ——————————————————————————– Recipe By: Oscar Levy Serving Size: 12 Ingredients: 3/4 pound Crayfish tails, chopped (frozen works fine) 1 bar Cream cheese, cut in 1″ cubes Tony’s to taste, at least a teaspoon 1 splash lemon juice 1 dash tabasco Directions: 1. Put cream cheese and 2/3 of crayfish in blender. Blend until smooth and creamy. … Read more
Here’s my turkey recipe, such as it is Dry Brine 1 TBS/pound Kosher salt 1-2 leaves sage 1 bay leaves lemon zest Vegetable Stuffing 1 lemon 1 apple 1 medium onion 10 sprigs fresh thyme 1-2 cloves garlic 5 sprigs parsley 4 branches fresh rosemary 2 branches fresh sage 4 bay leaves ¼ cup vegetable oil Rub 1 stick softened butter 2 tablespoons worcestershire sauce 1 tablespoon paprika Stock 3 carrots, whole 3 stalks celery, whole 3-4 cloves garlic 2-3 cups red wine 1.Prepare … Read more
Courtesy Mark Stanvick, here are links to two versions of the USDA specifications for cuts of beef. The first one dates from 1996, and has great pictures. The second one is newer (2010), lost all its pictures sadly but lists some trendy cuts (flat iron, hanger) that apparently cows just recently started growing. Anyways, a … Read more
Ingredients: 1 bottle Rosé or White Zin, 750 mil 1/4 cup orange or peach flavored liqueur (Grand Marnier or Mathilde) 1/4 cup cachaça 1/4 cup sugar 1/4 cup orange juice 1/4 cup lemon juice 1/4 cup lime juice 1 orange, sliced 1/2 lemon, sliced 1 peach, pitted, sliced 12 white grapes 1/2 cup lime flavored … Read more
Ingredients: 2 peaches 2 plums 1 small onion 3 tablespoons cilantro 1 clove garlic 2 serrano peppers 1 tablespoon lime juice 1 tablespoon olive oil salt white pepper Tabasco Directions: 1. Put lime juice in a cuisinart. Add the seeded peppers and garlic, process until very fine. Move to medium bowl. 2. Use cusinart to chop onion, … Read more
Ingredients: 2 cups mayonaise 1 cup cider vinegar 3/4 cup lemon juice 1 tbs. cayenne 1 tbs. white pepper 2 tbs. brown sugar 1 tbs. black pepper 1 tsp. cumin 1 tbs. horseradish (optional) Directions: 1. Mix all together, pour over cooked chicken (or use as grill sauce). 2. Marinate chicken in salt, pepper, lemon … Read more