Beer battered fried shrimp, cocktail sauce and spiral cut baked potatoes.

Beer Battered Fried Shrimp n’ Pickles

Serves 4 to 6

Ingredients:

spicy cocktail sauce:

1/2 cup chili sauce

3 tablespoons sour cream (optional)

1 tablespoon Sriracha (or hot sauce of your choice)

2 teaspoons prepared horseradish

zest and juice from 1 lime

20 large shrimp peeled and deveined with tails still intact

10 Farmer’s Garden by Vlasic Zest Garlic Pickle Chips

1 lemon, thinly sliced

beer batter:

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon minced tarragon

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

pinch cayenne pepper

1 (12 ounce) bottle stout (such as Guinness)

1/2 cup tapioca or cornstarch

oil for frying

Directions:

1. Preheat oil to 350˚F.
2. For spicy cocktail sauce: Place all ingredients into a mixing bowl and whisk together. Set aside until ready to use.
3. Line a large baking sheet with paper towels and top with a single layer of shrimp, pickles and lemon slices. Place a sheet of paper towel over the shrimp, pickles and lemon slices and gently press to absorb as much liquid as possible. Season the shrimp with salt and pepper.
4. For the beer batter, whisk together everything except for the beer. When ready to fry, stir in the beer until just incorporated and no dry spots remain.
5. Dip each shrimp, pickle chip and lemon slice into the cornstarch and shake off any excess. Then dip each into the beer batter, shaking off any excess (you want to make sure to have a very thin layer of batter fully encasing each dipped ingredient).
6. Carefully drop each battered ingredient into the oil, in batches (make sure not to over-crowd the pot/fryer which will make the oil temp drop, causing the food to become soggy and not crisp) and fry for 4 to 5 minutes or until golden brown. Drain onto paper towels for 30 seconds before transferring to a baking sheet, lined with a cooling rack. Season with salt and pepper. Repeat until all of the shrimp, pickle chips and lemon slices have been fried. Serve immediately with spicy cocktail sauce.

These potatoes were harder to make than I thought they would be and were not done even after 40 minutes.

Tornado Potatoes

INGREDIENTS

Serves: 2

2 medium white potatoes

4 tablespoons butter, melted

1 cup parmesan cheese, grated

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon paprika

1 teaspoon salt

Parsley, chopped (for garnish)

PREPARATION

1. Preheat oven to 325ºF/160ºC.

2. Insert a skewer into the potato and gently push the skewer all the way through it.

3. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato. 

4. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. 

5. Melt the butter and brush it all over the potato.

6. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika, and salt.

7. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated. 

8. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet.

9. Bake for 25-30 minutes, or until nicely browned.

10. Garnish with additional parmesan and parsley.

11. Allow to cool for 5 minutes.

12. Serve warm and enjoy!

Provençal chicken and potatoes gratin. Also had an apple cake for dessert.

Roasted Chicken Provençal

SAM SIFTON YIELD4 servings TIME1 hour 15 minutes

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Featured in: The Enduring Appeal Of Roasted Chicken Provençal. 

INGREDIENTS

• 4 chicken legs or 8 bone-in, skin-on chicken thighs

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• ½ to ¾ cup all-purpose flour

• 3 tablespoons olive oil

• 2 tablespoons herbes de Provence

• 1 lemon, quartered

• 8 to 10 cloves garlic, peeled

• 4 to 6 medium-size shallots, peeled and halved

• ⅓ cup dry vermouth

• 4 sprigs of thyme, for serving

Nutritional analysis per serving (4 servings)

986 calories; 65 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams

monounsaturated fat; 12 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary

fiber; 6 grams sugars; 60 grams protein; 319 milligrams cholesterol; 1256 milligrams sodium

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the

flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to

remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season

the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and

shallots around the chicken, then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan

juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very

crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Julia Child’s Provençal Potato  Gratin

JULIA MOSKIN YIELD6 servings TIME1 1/2 hours 

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Featured in: In Julia Child’s Provençal Kitchen. 

• 2 to 3 onions, thinly sliced (2 heaping cups)

• ¼ cup extra-virgin olive oil, more for drizzling

• Salt and freshly cracked black pepper

• 1 ½ pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide

• 1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)

• 2 large cloves garlic, smashed and peeled

• 1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence

• About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)

• ½ cup grated Parmigiano-Reggiano or Gruyère

1 Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.

2 In a small food processor or a mortar, add the anchovies — anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.

3 In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.

4 If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.

5 Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Babette Friedman’s Apple Cake 

( I added a cup of milk to this recipe and cut down on the amount of apples.)

• JOAN NATHAN YIELD8 to 10 servings TIME1 hour 15 minutes 

This simple, rustic cake is perfect for a holiday celebration or any other occasion.

Featured in: In Successful Paris Restaurant, Jewish Roots. 

INGREDIENTS

• 8 ounces (2 sticks) unsalted butter, more for greasing pan

• 1 ⅓ cups plus 1 tablespoon sugar

• ⅛ teaspoon salt

• 2 large eggs

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices

• ½ teaspoon Calvados or apple brandy

• 1 teaspoon freshly grated ginger

• ½ teaspoon ground cinnamon

Nutritional analysis per serving (8 servings)

472 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram

polyunsaturated fat; 59 grams carbohydrates; 0 grams dietary fiber; 34 grams sugars; 5 grams protein; 107

milligrams cholesterol; 149 milligrams sodium

PREPARATION

1 Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.

2 In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.

3 In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.

4 Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.

Baked Spaghetti and sourdough bread.

I left out the cottage cheese. I thought it had enough cheese without it. 

Favorite Baked Spaghetti Recipe

This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. It’s

especially popular with my grandchildren, who just love all the cheese. —Louise Miller, Westminster, Maryland

TOTAL TIME: Prep: 25 min. Bake: 1 hour   MAKES: 10 servings

Ingredients

1 package (16 ounces) spaghetti

1 pound ground beef

1 medium onion, chopped

1 jar (24 ounces) meatless spaghetti sauce

1/2 teaspoon seasoned salt

2 large eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted

2 cups (16 ounces) 4% cottage cheese

4 cups (16 ounces) part-skim shredded mozzarella cheese

Add to Shopping List

Nutritional Facts 1-1/4 cups: 526 calories, 24g fat (13g saturated fat), 127mg cholesterol, 881mg sodium, 45g carbohydrate (9g sugars, 3g fiber), 31g protein .

Directions

1 Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.

2 In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

3 Place half of the spaghetti mixture in a greased 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.

4 Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Originally published as Baked Spaghetti in Quick Cooking July/August 2005, p65

The Best Fix-It-And-Forget-It Beef Stew Recipe We’ve Ever Tasted

The Best Fix-It-And-Forget-It Beef Stew Recipe We’ve Ever Tasted

I added some mushrooms and potatoes.

◦ 1 large onion

◦ 2 medium carrots, peeled and thinly sliced

◦ 1 cup fresh green beans cut into bite-sized pieces

◦ 1 lb stew-meat beef chunks

◦ 1 bay leaf

◦ 1 teaspoon fresh thyme

◦ 1 clove garlic, crushed

◦ 3 cups beef stock

◦ 2 tablespoons light brown sugar

◦ 3/4 teaspoon salt

◦ 2 teaspoons Worcestershire sauce

◦ Pepper to taste

◦ 3 tablespoons flour

◦ 2 teaspoons tomato paste

PREPARATION

1 Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.

2 Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.

3 Stir the stew once or twice as it cooks if possible.

4 30 minutes before serving, transfer a ladleful of broth to a small mixing bowl.

5 Add the flour to the tomato paste. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

6 Serve hot.

Fish Chowder

This was lunch today.  It will probably be dinner too.

Smokey Fish Chowder

• 3 ounces bacon (about 3 to 4 slices), diced

• 3 tablespoons unsalted butter

• 2 medium leeks, white and light- green parts, thinly sliced

• ¾ teaspoon kosher salt, more as needed

• ¼ teaspoon hot smoked paprika

• ¼ cup dry white vermouth or white wine

• 2 cups fish stock, store-bought or homemade

• ½ pound fingerling potatoes, sliced into 1/4-inch rounds

• 3 thyme sprigs

• 2 cups whole milk

• 10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Nutritional analysis per serving (3 servings)

557 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3

grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 34 grams

protein; 114 milligrams cholesterol; 1048 milligrams sodium

1 In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.

2 Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.

3 Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Poached Cod in Coconut Milk

This is one time that I am posting a menu as a reminder to not make it again.  Neither of us cared for it much.  Charlie didn't even finish it. The green beans were good anyway. 

POACHED COD IN COCONUT MILK 

Inspired by Range and Saveur’s Salmon a la Nage

Serves 2

2 8-ounce cod fillets (can substitute any firm white fish or salmon)

12 ounces dry white wine

2 tablespoons butter

1/4 cup minced shallot

8 ounces coconut milk

8 ounces water

1 tablespoon fresh tarragon, minced + more for garnish

1 tablespoon flatleaf parsley, minced

2 ounces brown beech mushrooms (can substitute any light, delicately-flavored mushroom)

handful fresh sorrel (can substitute other spring greens)

salt + pepper to taste

Preheat oven to 200 degrees.

In a large skillet, melt one tablespoon butter over medium heat. Add the shallots and saute, stirring, for about 2-3 minutes to soften. Salt and pepper both sides of the cod fillets and place in pan. Add the wine and water and poach cod until cooked, about 7 minutes. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls. Place bowls with cod in oven to keep warm.

Raise the heat on broth and bring to a boil to reduce by about one cup. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir. Add mushrooms and cook for about five minutes, until mushrooms are tender. Turn off heat. Add salt and pepper to taste.

Remove bowls from oven. Divide fresh sorrel between the bowls. Ladle broth over the fish and sorrel. Garnish with fresh tarragon leaves. Serve immediately.

Cuban Flair Beef Chuck Eye Steak

I have made this several times before.  We seem to like it a lot.

Cuban Flair Beef Chuck Eye Steak

By keth on February 25, 2008

Prep Time: 5 mins

Total Time: 25 mins min

Serves: 4 -6

About This Recipe

"All we can say is....YUM! Goes great with Yellow rice. Fast week night dinner under the broiler, or can be elegant enough for grilling with company with some homemade bruschetta and Chimichurri sauce."

Ingredients

4 lbs chuck eye steak, 1-inch thick, beef  (Spencer Steak)

2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 

1 tablespoon cajun seasoning 

2 tablespoons adobo seasoning ( with or without pepper) 

1 teaspoon salt 

1/2 teaspoon black pepper 

Directions

Preheat broiler (or grill). 

Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. 

Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.

Chimichurri Sauce

Bon Appétit  | October 2002

yield: Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)