Shrimp Scampi

I've had some 00 flour  for a couple of months and decided to make some egg noodles and served it with shrimp scampi.  For Christmas, my sister sent us some Ohama steaks and I figured I could get the last of them out of the freezer with this meal too.  

Egg Noodles

This homemade Egg Noodles recipe only has four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff or plain with butter and cheese.

 

Prep 20  mins  Cook 5  mins  Total  25  mins

Ingredients

• 2 large eggs
• 3/4 teaspoon salt (4.5 g)
• 2 Tablespoons milk (30 ml)
• 1 1/2- 2 cups all-purpose flour (180 to 240 g)

Instructions

• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
  
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
  
• Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
  
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs. 
  

 Classic Shrimp Scampi  Melissa Clark

INGREDIENTS

Yield: 4 servings

2 T butter

2 T extra-virgin olive oil

4 garlic cloves, minced

½ C. dry white wine or broth

¾ tsp. kosher salt, or to taste

⅛ tsp. crushed red pepper  flakes, or to taste

Freshly ground black pepper

1¾ lbs. large or extra-large shrimp, shelled

⅓ C. chopped parsley

Freshly squeezed juice of half a lemon

Cooked pasta or crusty bread

PREPARATION

1  In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

2  Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Mexican and Indigenous American fusion

While reading the paper last month, I saw a familiar face.  It was the half sister of

my son's former wife.  She had become a chef in California, been a contestant on Gordon Ramsey's The Next Level Cher" and won on the first season. She has a show on PBS and a cookbook.  She is creating  recipes from her background of Potawatomi and Mexican heritages. I ordered a copy of the cookbook, she autographed it for me.  It is the first cookbook I have ever read from cover.  Now I am starting to try some of the recipes.  These are the first two in the book and I made them today.  They are both good.

The above picture is on my son's wedding day. They are the siblings of the bride. The chef, Pyet DeSpain, is on the far left.

Travelers Meat Pie  makes 6 pies

2 tsp. olive oil             1 tsp. kosher salt

2 C. self rising flour+ + for rolling dough 2 tsp. fresh ground black pepper

1 1/4 C. warm water + 1 T. for meat fill-ins 1 1/2 T. beef or pork fat or unsalt 1 lb 70-30 ground beef butter or coconut oil

Oven 375º.  Coat a mixing bowl with olive oil, add the flour and 1 1/4 C. warm water. Mix until sticky ball of dough forms.  Cover and let rest 30 minutes to 1 hour.

In a separate bowl, add the ground meat, salt, pepper, beef tallow, and remaining 1 T. of warm water. Mix well until all ingredients are thoroughly combined.  Set aside or refrigerated until dough has rested.

When dough as rested, lightly flour clean work surface. Separate dough into six balls. (2.6 oz each) Roll out the balls about 5 -6 inches round.  Make sure to flour the rolling pin so dough does not stick to it.

Separate the meat mixture into 6 uniform balls. Place the meat balls on the dough and lightly press down to flatten it slightly o form an oval with the dough. Fold the dough over the meat to completely cover them and press with your fingers to seal the edges of the dough

Place the meat pies on a lined baking sheet.  Bake for 27 minutes, until the dough turns a golden brown.  When pies are done, immediately cover them with foil and set aside to cool. this will allow the residual heat to soften the dough, creating a pillow-like bite.  When cool, you may wrap them individually and when cool enough, enjoy!

Jalapeño Bison Jerky

2 jalapeños thin slice`` 1/2 tsp. black pepper

1/2 C. soy sauce or tamari 1/4 tsp.cayenne pepper

1T. maple syrup 1 lb bison meat1/8-1/4 inch thick against grain

2 tsp. smoked paprika sunflower seed oil for brushing

2 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

Combine jalapeño , soy sauce, maple syrup, smoked paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper.  Mix well

Place bison meat in sealable bag or glass dish. pour the marinade over, seal or cover and refrigerate 4 hours or overnight

Preheat oven to 170º. Line baking sheet with parchment. Brush baking sheet with sunflower seedily.  This keeps meat from sticking and helps drying process.

Remove meat from refrigerator and drain liquid. Space on tray leaving room for equal drying.  Add the jalapeõs from the marinade to the top of the meat strips. Allow to dry to 4 to 6 hours depending on your desired level.It should be dry and not bendable but not brittle

Let cool completely. Keep in airtight jar or pad at room temp, or refrigerated for 2 to 3 weeks. It can be kept longer but because of moisture in the air it may become drier and tougher over time. 

for beef jerky, use round, flank or sirloin tip

 

twixt holidays

Been busy cooking all day and most of yesterday but just relized how close it is to christmas ans I havent been shoping for that yet.  Ham and beans are from my mom'

Southern background.  We always had this with a leftover ham bone which I cooked a few days ago. 

Gingery Croatmeal Cookies (or whatever you want to call them)

1 C. butter, softened

1 C. packed brown sugar

1/2 c. granulated sugar

1 tsp. baking power

1/4  tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 tsp. ground ginger

1 egg

1 tsp. vanilla

1 3/2 C. AP flour

2 C. rolled oats

Preheat oven to 375º. In stand mixer, beat butter until softened. Add brown sugar, sugar, baking powder, baking soda and spices until well combined. Scrape bowl several times as needed.

Beat in egg and vanilla until combined.

Beat in as much flour as you can with the mixer. then stir in the rest 

Stir in oats

Drop dough by tablespoon onto parchment paper about 2 inches apart   Bake 10-12 minutes or until edges are golden brown for softer, chewier cookies or 11-3 minutes longer for a deeper color on top There are wrong choices.  Cool on wire rack.

Skillet Brownie With Chocolate Ganache Frosting

Ingredients 10-12 servings

For the Brownie

6 oz. finely chopped bittersweet chocolate 

4 T. unsalted butter, cut into pieces + more for the pan

1/2 C. vegetable or coconut oil

1 C/light brown sugar

1/2 C. granulated sugar

1 1/3 C. AP flour

1/2 tsp. baking powder

1/2 tsp. fine sea salt

3 lar. eggs

1 1/2 tsp. vanilla extract

For the Ganache

6 oz. finely chopped bittersweet chocolate

3/4 C. heavy cream

flaky sea salt as needed 

Directions

1. Heat oven to 350º. Lightly butter an oven safe10-inch skillet. fill a medium to with 1 1/2 inches of water & bring to a simmer.  Place medium bowl over the pot and add the chocolate, butter and oil. Stir frequently until melted. ( or use microwave 7 heat in 30 seconds, stir and repeat in 15 second bursts until melted.  Remove from heat and add the sugars.  The mixture will be grainy
2. In med. bowl whisk flour, baking powder & salt. Set aside  To the chocolate mixture, add eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture until just incorporated. Pour batter into prepared skillet and spread evenly using a spatula
3. Bale until set ( toothpick test)  It should come out with just a few moist crumbs attached : 30 to 33 minutes. Let cool slightly.
4. When cool, make ganache:  Bring cream to simmer, Pour hot cream over chocolate and let stand 15 seconds. Stir ganache until chocolate is melted and the mixture is smooth.  Let cool slightly/
5. When brownie is cool, spread ganache into the brownie in an even layer.  ( it will have thickened slightly. If it is not thick enough, you can refrigerate it for 10 minutes or so. If it thickens too much microwave in 10 second burst until it is spreadable again.) Sprinkle with flaky sea salt

Eggnog Créme Brûlée Cookies

2 1/4 C. flour

1/2 tsp.baking powder

1/4 tsp. baking soda

1/2 tsp.sat

1/2 tsp. ground nutmeg

1/2 c. unsalted butter, softened

3/4 C. sugar

1/4 C. light brown sugar

1  lar. egg

1/4 C. eggnog

1 tsp. vanilla extract

1/2 tsp. rum extract, optional

Glaze:

1 C. powdered sugar

2 /2 T. eggnog

1/4 tsp. vanilla extract

pinch salt 

Brûlée topping 

1/4 C. sugar

1/4 tso, ground nutmeg

Line baking sheet with parchment & heat oven to 350.Whisk together flour, baking powder, baking soda, salt & nutmeg. Set aside

Beat sugars and butter until fluffy. about 2 minutes. Add egg. vanilla, eggnog, rum extract if using. Constantly stern dry ingredients until just combined.  The dough will soft-chill 3o minutes if too soft.  Put about 1 T. dough on cookie lined sheet and press down slightly.  Bake 10-12 minutes, until edges are just starting to turn golden. let cool completely.

Make glaze: whisk powdered sugar, eggnog, vanilla and pinch of salt until smooth. Spread a tsp. glaze on each cookie. Sprinkle the sugar and nutmeg on top and carefully torch it to caramelize or broil briefly on low temperature while watching closely.. Let cook a few minutes until sugar sets.

Note we recommend using a torch instead of broiling cookies