Thursday, March 12, 2015

A Few Recipes From The Space Dallas Demo

I will fix this up with pretty pictures later.


Pork Tenderloin Stuffed with Crawfish Dressing

 

Season pork tenderloin and allow it to marinate overnight.

Rub pork tenderloin with spicy brown mustard

Season with garlic powder, salt, pepper, smoked paprika

Cover with chopped onions, bell peppers and one fresh lemon

Allow to sit overnight

The next day cut a slit through the center of the pork tenderloin

Make sure the opening is large enough to stuff the dressing in.

Stuff the loin then place it on a baking sheet. Cover the loin with the onions and peppers from the marinade. Bake covered with foil for 35 to 45 minutes on 350.

 

Crawfish Dressing Recipe:

Ingredients:

10 tablespoon butter or margarine

1 large onion, chopped

2 small green bell peppers, chopped

1 cup chopped carrots

1/4 cup chopped celery

1/4 cup chopped fresh parsley

2 cups crumbled cornbread

2 cups dried and cubed dressing mix

1 package frozen peeled, cooked crawfish tails (thawed and washed)

1 pound spicy breakfast sausage (cooked)

3 cups chicken broth

1 teaspoon ground white pepper

1 teaspoon ground red pepper

1 teaspoon ground black pepper

salt to taste

Directions:

Melt butter in a large skillet over medium-high heat; add carrots, celery, onion and bell pepper, and sauté for 10 or until tender. Add in the crawfish and cook for an additional 5 minutes.

In a large bowl mix together all ingredients and 2 cups of the broth. Add the remaining broth as needed to get a moist and mushy texture. Spoon into a lightly greased baking dish.

 

Hot Water Cornbread

1 cup corn meal

¼ cup flour

1 tsp salt

1 tsp sugar

¼ tsp baking soda

1 tbls softened butter

1 cup boiling water

Mix dry ingredients well, add softened butter then pour in boiling water. You should get play dough consistence. Form balls with the dough then flatten with the palm of your hand. In a cast iron skillet add bacon fat, once heated cook corn bread for 2 minutes on each side or until it’s slightly browned.

 

No Bake Cheesecake Filling

3 packs of cream cheese (soft)

¾ cup sugar

½ cup sour cream

½ cup of marshmallow cream

½ cup heavy whipping cream

1 tsp vanilla extract

 

In a mixer cream the cream cheese and sugar until well combined. Add sour cream, vanilla and marshmallow cream. Drizzle in heavy whipping cream and mix until light and fluffy.

Serve with graham cracker crust and chocolate drizzle to make s’mores cheesecake cups.

 

Corn Bisque with Crispy Bacon and Fried Okra




Chef MiMi J’s Corn Bisque

Ingredients:
1/4 cup butter or bacon fat
3/4 cup onion, chopped
¼ cup bell pepper
1 jalapeno chopped
2 tablespoons fresh parsley
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
1 tablespoon herb de Provence
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
1 cup heavy cream
1 cup smoked gouda
 1/4 cup all-purpose flour
Thick fried bacon pieces and fried okra pieces to top bisque

Directions:

 Heat butter in a large pot over medium heat. Stir in onion, bell pepper and jalapeno; cook until soft and add flour. Cook for an additional 5 minutes on low then pour in heavy cream. Add smoked gouda and stir until completely melted. If the mixture gets too thick add some of the broth. Once the cheese is melted add the broth and bring to a boil. Stir in parsley, garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

Add fried bacon and okra to plated bowls of soup to keep it crispy.

Monday, November 24, 2014

Fresh Green Beans with Tarragon and Toasted Almonds

2lb of fresh green beans
2 tsp fresh tarragon
1/2 cup skin on sliced almonds (toasted)
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
Freshly ground black pepper and salt to taste
Directions
Fill a large pot with water, place over high heat and bring up to boil; add a table spoon of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and place them in an ice bath to stop them from cooking. Reserve the beans while you start the onions.
In a large skillet add the butter and olive oil and heat until the butter has melted. Add the onions and stirring frequently until the onions caramelize. Add the cooked cooled green beans and fresh, and stir well to combine. Season with salt and pepper, to taste and add the toasted almond to the top.



Grandmothers Crawfish Dressing

I had a blast as usual doing Good Morning Texas. Everyone is always so warm and friendly, I'm starting to feel like family. Today I was tasked with coming up with different Thanksgiving menu items. Dressing is a staple at any dinner table, but crawfish dressing is something not many are accustomed to. My little Creole Grandmother first introduced me to this Louisianan spin on dressing, now, nothing else will do. I tweaked the recipe a bit by adding a hot ground breakfast sausage meat to the mixture. The added spicy and meat really worked well. Check out the recipe below.




Ingredients:
10 tablespoon butter or margarine
1 large onion, chopped
2 small green bell peppers, chopped
1 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped fresh parsley
2 cups crumbled cornbread
2 cups dried and cubed dressing mix
1 package frozen peeled, cooked crawfish tails (thawed and washed)
1 pound spicy breakfast sausage (cooked)
3 cups chicken broth
1 teaspoon ground white pepper
1 teaspoon ground red pepper
1 teaspoon ground black pepper
salt to taste
Directions:
Melt butter in a large skillet over medium-high heat; add carrots, celery, onion and bell pepper, and sauté for 10 or until tender. Add in the crawfish and cook for an additional 5 minutes.
In a large bowl mix together all ingredients and 2 cups of the broth. Add the remaining broth as needed to get a moist and mushy texture. Spoon into a lightly greased baking dish.
Bake at 350° for 1 hour or until firm and golden brown.


Friday, October 3, 2014

Candy Corn Cheese Cake by Meika Johnson


Crust:
·         2 cups graham crackers
·         ¼ cup melted butter
·         1/3 cup sugar
Cheesecake:
·         3 pks cream cheese
·         ½ cup sour cream
·         ¼ cup marshmallow cream
·         1 tsp vanilla extract
·         3 eggs
·         Orange and yellow food coloring
Whip Cream:
·         1 pk cream cheese
·         ¼ cup sugar
·         ½ cup marshmallow cream
·         1 tsp vanilla extract
·         2 cups heavy cream
Preheat oven to 325. Combine the graham crackers, sugar and butter until it resembles slightly wet sand. Spray your cheesecake pan with non-stick spray. Press graham cracker crust firmly around the bottom of the pan.
Cream sugar and cream cheese until well mixed. Add sour cream, marshmallow cream and vanilla and mix well. Add eggs one at a time mixing well after each egg. Separate mixture in 3rds. In one bowl add yellow food coloring by the drop until you get desired color and repeat with the orange food color in the second bowl. Spoon the mixture in the cheesecake pan, yellow at the bottom, orange in the middle and white on top. Bake until cheesecake rises and is firm but has a slight jiggle still. The white should not turn brown. Once done baking allow leave the cheesecake in the oven and allow it to cool for 30 minutes. Place in fridge overnight.

Mix cream cheese, sugar, vanilla, marshmallow cream until combined. Slowly mix in the heavy cream and allow to mix until it stiffens like frosting. Top cheesecake with whip cream peaks and garnish with candy corn.

Tuesday, August 5, 2014

Asian Style Curry Chicken

4 sliced chicken breast
julienne 1 green bell pepper, 1 red bell pepper, 5 carrots
about 10 thin julienne slices of ginger
1 sliced yellow onion
1 can (rinsed & drained) bamboo shoots
1/3 cup corn starch
1 can coconut milk
1 cup chicken broth
EVOO to coat a large skillet
Seasonings
1/4 tsp red pepper flakes, 1/4 tsp garlic powder, 1/4 tsp dried thyme, 1/4 black pepper, 1/4 Asian 5 spice, 1/2 cayenne pepper,  1 tbls green curry, 1 tbls thai curry, salt to taste

Sprinkle the corn starch on the chicken breast and season well with salt and pepper.

Heat oil in a large skillet then add the vegetables, chicken and seasonings. Cook for 10 minutes then add the coconut milk and chicken broth. Mix well then add both the curry seasonings.

Cover and simmer on medium for 20 minutes. Serve over rice

Enjoy,
Meika Johnson