My Rants & Raves
- November 19, 2020
- 1 Cup Self Rising Flour
- 2 Tbsp Sugar
- 1/2 Tsp Salt
- 1 lg Egg
- 1 Cup Milk
- 4 Tbsp Unsalted Butter Warmed
- Dry Ingredients First
- In a large glass bowl, combine the Flour, Sugar and Salt. Whisk to combine.
- Wet Ingredients
- Whisk the Egg in a ramekin.
- Add the whisked Egg into the Milk and blend well.
- Slowly pour two Tbsp of the warmed Butter into the Milk mixture, stir.
- Slowly pour the Milk mixture into the bowl with the Flour mixture, whisk to combine.
- Add the remaining 2 Tbsp of Butter into a medium skillet over medium heat.
- Pour about 1/4 cup of the Pancake mixture into the skillet. The heat of the skillet will begin to "set" the pancake batter. Using a spatula, you can check under the edge of the Pancake to look for browning, however, I find that when the small bubbles that are on top of the Pancake begin popping, the Pancake is ready to flip. The second side will not need to cook as long as the first side did. Check it for color.
- Plate the Pancake, by this time any of the remaining butter will have a nice brown color and will taste a little nutty! Pour this over your Pancake and enjoy!
- October 21, 2020
Just The Enchilada Sauce
- 2 Tablespoons Olive Oil
- 2 Tablespoons All Purpose Flour
- 1/4 Cup Chili powder Your fav
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Dried Oregano
- 2 Cups Chicken stock
- Salt to taste
- The Roux, Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
- Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
- Salt as needed.
- It is very easy to spank up this recipe! Have fun with it!!
- August 28, 2020
Just The Cook
Catfish Ravioli with Black Eyed Pea Puree And an Andouille-Red Pepper Sauce
- Paul Prudhomme Seafood Seasoning As Needed
- Grapeseed Oil As Needed
- 1 Tbls Vegetable or Grapeseed Oil
- 69 grams Onions small diced
- 8 grams Garlic small diced
- 1/4 Tsp Red Pepper
- 453 grams Spinach
- 1/4 Tsp Nutmeg
- 120 grams Ricotta
- 1 Lg Egg Whisked
- 1/4 Cup Parmesan Cheese Grated
- Salt / Pepper
Black Eyed Pea Puree
- 35 grams Onions small diced
- 5 grams Garlic small diced
- 8 slices Bacon Cut into 2 inch segments
- 283 grams Black Eyed Peas
- 1 Tsp White Wine Vinegar
- Grapeseed Oil As Needed
- 2.5 grams salt
- Tellicherry Pepper It's that good
- 340 grams All Purpose Flour
- 2.5 grams Salt
- 4 Lg Eggs
- 2 Egg Yolks
- 1 Tbsp Olive Oil
- 45 grams Garlic Butter
- 23 grams Onions small diced
- 5 Grams Garlic Minced
- Andouille Small diced
- 1/4 Red Bell Pepper Small Dice
- HC As needed
- Season both side of the Catfish.
- Using a medium skillet over medium heat, add the Oil. Carefully add the Catfish in a manner that allows the fish to land away from you. (so you don't get burned)
- Cook the Catfish for about 3 minutes on both side. Feel free to check the thickest portion of the fish for done-ness as we will be chopping the Catfish up! Reserve when done.
- Add the oil to a large skillet on medium heat. Then add the Onions, saute for two minutes. Add the Garlic and the Red Pepper Flakes, stir to combine.
- Add the Spinach and stir to combine VERY well. Turn off the heat. Add the Nutmeg, stir to combine. Add the Ricotta Stir well, the Ricotta will help to cool the mixture.
- Once the Spinach mixture is cool, add the 1 whisked Egg.
- Add the Parmesan and stir well. Reserve mixture.
Black Eyed Pea Puree
- Pour the Black Eyed Peas into a bowl and cover well with water. Agitate the Peas with your hands. As the skins separate, skim the skins from the water and discard. Repeat this process, drain the Peas and reserve in a bowl.
- Saute the Onions, Garlic and Bacon. Looking for a par-cook. Don’t fully cook the bacon, fat is where it’s at!
- Add the Black Eyed Peas simmer for ONE Hour. The Peas need to be super soft.
- Once the Peas are soft, stir in 1 tsp White Wine Vinegar, transfer to a blender. While blending CAREFULLY and Tsps of water as needed. Keep in mind that this goes INSIDE of the Ravioli. You do not want it too wet.
- In a medium sauce pan over medium heat, add the Garlic Butter and allow to melt. Once melted add the Onions and saute for 2 minutes. Add the Garlic and stir for about 30 seconds.
- Add the Andouille Sausage and toss to combine. Reduce heat to medium low and allow the Andouille to release it oils for about 3 minutes. Do not "fry" the Andouille.
- Turn the heat back to medium. Add the diced Red Pepper and the Heavy Cream, stir well. Once the Heavy Cream begins to thicken, turn the heat off.
Building the Ravioli
- Whisk one Egg with a teaspoon of water, reserve in a Ramekin.
- Keep the Ravioli sheets that you are not working on covered with Cling wrap or a kitchen towel.
- Using a ring mold, cut out as many Raviolis/circles as you can get from one sheet, don't worry if this is an odd number! Using the Egg wash paint each Ravioli only as you go.
- Once the Ravioli is painted use a Tsp to add the Black Eyed Pea Puree to the center of the Ravioli. Using a Tbsp and the Catfish mixture on top of the Black Eyed Pea Puree.
- Carefully place the top half of the Ravioli on top of the built bottom half. Pick up the Ravioli and work the Ravioli in a circle using your first finger and thumb. Make sure NOT to capture any air in the Ravioli as this will cause it to bust when cooking.
- Rest the Ravioli on wax paper dusted with Semolina flour. "The other, Good Flour"
- Repeat this process until all of the Raviolis have been made!
- The Raviolis can NOT be BOILED, The water must be at a light simmer, just rolling. This is fresh pasta! When you Drop the Ravioli into the water, begin to warm the sauce on low heat!
- Use a slotted spoon to remove the Ravioli from the water and set directly on a plate. Do not worry if some of the Pasta water follows, this is goodness! Top the Ravioli with 2 – 3 Tbsps of the Andouille Sauce and top with the Micro Greens.
- August 19, 2020
Just The Cook
Benihana Mustard Sauce
- 1 Tbsp Dry Mustard
- 1 Tbsp Hot water
- 1/2 Cup Soy Sauce I modified to Low Sodium
- 2 Tbsp Sesame Seeds Toasted
- 1 Garlic clove Minced
- 1 Cup Heavy Cream
- In a small Ramekin, mix together the Hot water and the Dry Mustard until you have a paste.
- In a container that can be use for blending, Mustard Paste, Soy Sauce, Sesame Seeds and minced Garlic.
- Using an emersion blender, blend the ingredients together.
- Add the heavy Cream to the mix. IF you use the immersion blender to combine, be very careful. Only blend for two to three seconds at a time. If you over do it you will have Mustard Butter!
- Rest in fridge until needed!
- August 14, 2020
Just The Cook
Circa 1892 Fettuccine al Burro
Alfredo di Aeilo – or – Fettuccine Alfredo
- 1/2 lb Fettuccine
- 4 Tbsp Stick Unsalted Butter
- 1 Cup Parmigiano Reggiano Cheese
- Add water to a large pot, once it is simmering add Salt.
- I use FRESH Fettuccine, the water does not need to be at a crazy boil to cook FRESH Fettuccine. If you are using store bought pasta, bring a large pot of water to a boil. Add Fettuccine and cook, stirring occasionally, until the Fettuccine is al dente. (to the bite) Taste it to determine when it’s perfectly al dente, or follow my Pasta recipe for Always Al dente pasta!
- Place your skillet near the salted boiling water to make the tranision easier. Once the Fettuccine is close to done, turn the heat on your skillet to medium, all you need to do here is melt the Butter. Once you begin to cook this you can work the skillet on and off of the heat as needed.
- Once the Butter has melted and the Fettuccine is ready, transfer the Fettuccine to the skillet. Add the Cheese and stir rapidly. Add water as needed to create the creaminess for this dish. do not let the Cheese lump up! When finished top with MORE CHEESE after plating!
- August 13, 2020
Just The Cook
Spicy Chicken with Spanish Chorizo Rice
- 1 Cup Rice Washed, *See Instructions
- 4-5 Pieces Chicken Thighs, bone-in skin-on
- Olive oil
- 12 oz Pork Chorizo Sausage Remove casings
- 1 Lg Green Bell Pepper Med chopped
- 1 Lg Red Bell Pepper
- 1 Med Red Onion Med chopped
- 2 Garlic Cloves Minced
- 1 Lg Tomato Chopped
- 3 tbsp Tomato Paste Contadina
- 3 Cups Chicken Broth
- 1 Tbsp Smoked Paprika
- 2 Tsp Garlic Powder
- 1/2 Tsp Cayenne Pepper more or less to your liking (optional)
- 1 Tsp Cumin
- 1 Tsp Tellicherry Pepper
- In a ramikin, mix the Dry Rub ingriedients found above.
- Rinse the Chicken off well with cold water. Pat the chicken dry and season with the dry rub.
- In a large skillet or cast iron skillet heat 3-4 Tbsp of the oil. Add the chicken, and lightly brown both sides over medium-high or high heat. Remove the chicken and set aside.
- Using the same pan, add the Chorizo. Stir often as the Chorizo Sausage breaks down. Then add the Green and Red Bell Peppers , Tomato Paste and Onions, continue to cook for another 5 minutes, stirring occasionally. You want the Tomato Paste to break down.
- Now add the Garlic, chopped Tomato and Chicken Broth. Simmer for another 5 minutes. Now add the Chicken back to the skillet. Bring to a boil. Once the mixture boils, turn it down to a simmer and cover the skillet. Allow the mixture to cook for 20 minutes.
- Soak the Rice for a minimum of 10-15 minutes in cold water . Longer is better! Drain just before using.
- Carefully remove the lid from the skillet and remove the Chicken. Stir the rice into the Mixture. Combine very well. Now add the Chicken back on top of the rice. Turn the heat to low, cover the skillet and ccontinue to cook for another 20-25 minutes. Check the Rice for done-ness periotically.
- Once your Rice is done turn off the heat, uncover the skillet and allow to rest for another 10 minutes. This mixture is VERY hot. Do not try to eat right away!
- August 12, 2020
Just The Cook
- 2 tsp Lemon Juice
- 3 lb. Oxtail
- 2 tbsp. Vegetable Oil
- 2 tbsp. Paprika
- 1 tbsp. Garlic powder
- 2 tsp. Tellicherry Pepper
- 2 tsp. Oregano Fresh 2 tsp or dried 1tsp
- 1/2 tsp Cayenne
- 2 Med Carrots diced
- 2 Celery Stalks Chopped
- 2 Med Onions diced
- 2 tbsp. Tomato Paste
- 2 cups Cabernet Wine
- 2 cups Beef Stock
- 2 Rosemary Sprigs
- Rinse Oxtails, pat dry.
- Combine Salt, Paprika, Garlic powder, Tellicherry Pepper, Oregano, and Cayenne in a bowl; rub mixture over Oxtails to coat completely. Heat oil in a large Oven safe skillet over medium heat. Working in batches, brown Oxtails on all sides, 18-20 minutes. Transfer to a plate and set aside.
- Heat oven to 350°. Discard all but 2 tbsp. of the fat from the pan, and return to medium. Add Carrots, Celery and Onions saute stirring often. Once Onions are translucent, about 10 minutes. Stir in Tomato Paste and cook 2-3 minutes. Whisk in wine and cook until slightly Reduced 6-8 minutes; add Beef stock and Rosemary bring to a simmer. Return Oxtail to the pot, cover and transfer pan to the oven. Cook, turning every hour until the Oxtails are very tender, about 2 1⁄2-3 hours. Transfer the Oxtails to a bowl and let cool to the touch. Shread the meat from the bones. Discard bones.
- August 12, 2020
Just The Cook
- 500 Grams Yukon Potatoes Roughly 1 Lb
- 2 lg Eggs Whisked
- Telecherry Pepper
- 150 Grams Flour See: TIP! 2
- 1/2 Cup Parmesan Cheese
- Pre-Heat Oven to 425 Degrees
- Wash your Potatoes well then stab 3 to 4 times with a fork. Place on oven sheet.
- Cook Potatoes for 1 hour.
TIP! 1 – You want your Gnocchi to be dry, boiling the Potatoes, well, adds moisture.
- Once the Potatoes are cooked, remove them from the tray and allow the Potatoes to rest for 20 minutes.
- Using a spoon, remove the Potato from the skin, placing the Potatoes into a glass bowl.
- Add Salt and Pepper as desired.
- Add the Parmesan to the warm Potatoes and stir to combine.
- Add the whisked Eggs to the mixture and again, stir to combine well!
- Turn out the Potato mixture onto a lightly Floured surface.
TIP! 2 – You really want your Gnocchi to taste like, well, a Potato! Try to only use the amount of flour needed to help bind the Gnocchi. Too much flour and your Gnocchi will taste like, well, Flour. LOL
- Lightly sprinkle some of the flour on to the Potato mixture, and work the "Dough" as you would pasta dough. Again only use the amount of Flour needed to help bind the mixture.
- There are many school's of thought here, but here is what I do. Onc the Gnocchi ball is done. I wrap it in cling wrap and place in the fridge for 20-30 minutes.
- Once the Gnocchi ball has rested for 20 to 30 minutes, I cut the ball in half (Let's face it – that's a lot of Gnocchi!)
- Using both hands, roll the Dough back and forth on the counter while applying even pressure with both hands.
- The Dough will take on the shape of a rope. This is where good "Jazz Hands" come into play! Roll evenly.
TIP! 3 – What is the desired size for Gnocchi? For me it is about the diameter of my index finger. (Keep in mind that the Gnocchi will swell up when cooked!)
- Now that the Gnocchi rope is at the desired size. Flour the blade of your knife or a Pasta cutter and make even cuts. You want the Gnocchi to cook evenly, this simple tip will help you acheive that even cook.
- IF YOU PLAN TO EAT THE GNOCCHI NOW: Let the cut Gnocchi rest or 15 minutes before cooking. The exposed ends where you made your cuts are now sticky. The 15 minute rest will help those cuts at the ends of the Gnocchi dry.
- IF YOU PLAN TO EAT THE GNOCCHI LATER: Place the Gnocchi on a sheet tray, Plate piece of cardboard, it does not matter, place that tray into your freezer for 30 minutes. You are now creating IQF Gnocchi! (Instant Quick Freeze) After 30 minutes have passed, place the Gnocchi into a zip lock bag and place back in te freezer.
TIP! 4 – If you try to rest your Gnocchi in the fridge until you plan to eat it, it will turn brown. YUK – Jus sayin…
- Boil your Gnocchi in a large pot of water seasoned with Salt. Once you have carefully placed the Gnocchi into the water you will notice that they will either sink or bounce around under the surface. Once the Gnocchi floats to the serface they are done. I like to plus on about 1-2 minutes more cook time. And then remove from the pot. (Flour does not taste good. LOL