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Recipes
Key Lime Pie
By jdwooten
Preheat oven to 375 degrees
- 5 egg yolks, beaten
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9-inch) prepared graham cracker crust
Double Stuffed Sea Scallops
By jdwooten
Saute butter, garlic, red and green pepper, chives and 1/2 pound of the sea scallops for 10 minutes over low heat
- 2 sticks butter
- 3 cloves garlic chopped
- 1/2 cup diced green peppers
- 1/2 cup diced red peppers
- 1/2 cup chopped chives
- 2 pounds sea scallops
- 8 ounces fresh or canned lobster meat
- 8 ounces fresh or canned crabmeat
- 1 cup Ritz crackers, crushed
- 1 cup Ritz roasted vegetable crackers, crushed
- 1 cup Cheez-it crackers, crushed
- 1 cup seasoned bread crumbs
- 1 cup mozzarella cheese
- Lemon to taste
- Parsley if desired
Orange Buttered Rum Cake
By jdwooten
This cake is spiked with a touch of rum, a Caribbean liquor distilled from sugarcane juice or molasses
- 2 1/2 cups cake flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 Tbs. dark rum
- 3/4 tsp. orange oil
- 16 Tbs. (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 3 eggs plus 1 egg yolk
- Confectioner's sugar for dusting
Spanish Grilled Shrimp
By jdwooten
For the rice: In a large saucepan, sweat garlic, shallot and pepper in oil until softened
- For the Rice:
- 1 clove garlic, minced
- 1 small shallot, diced
- 1/4 cup chopped green pepper
- 2 tablespoons olive oil
- 1 teaspoon adobo sauce
- 1 teaspoon tomato paste
- 1/2 cup long-grain rice
- 1/4 cup white wine
- 3/4 cup chicken broth
- Pinch saffron
- 1/4 cup defrosted peas, cooked
- For the Shrimp Marinade:
- 2 cloves garlic, smashed
- 3 chipotle peppers
- 1 lime, juiced
- 1 cup olive oil
- Cilantro leaves, to taste
- 1 pound shrimp, peeled and deveined
- 30 premade phyllo shells
- Chives, sliced for garnish
- For the Chipotle Dipping Sauce:
- 1 cup mayonnaise
- 3 tablespoons honey
- 1/2 lemon, juiced
- 1 tablespoon Adobo sauce
Spicy Tuna Steaks
By jdwooten
Recipe for broiled tuna steaks with lemon, soy sauce, and mustard
- 1/4 cup vegetable oil
- 4 cloves garlic, crushed and minced
- 2 tablespoons soy sauce
- 1/4 teaspoon dry mustard
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 pounds tuna steaks
- 1 lemon, cut in wedges
Quick Cinnamon Rolls
By jdwooten
Sift dry ingredients, work in Crisco, sitr in just enough milks to moisten mixture; roll it our on a floured board ...
- For Filling:
- 2 cups flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons Crisco Shortening
- 3/4 cup milk
- 1/2 cup Crisco
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 egg yolk.
Jalapeno Poppers
By jdwooten
Cooked on the grill in a specially designed roaster, stuffed jalapeño peppers emerge with a wonderful fire-roasted...
- 1 Tbs. olive oil
- 1 yellow onion, finely diced
- Salt, to taste
- 1 lb. fresh chorizo sausage, casings removed, or ground pork
- 18 large jalapeño peppers
- 4 oz. Monterey jack cheese, grated
Oyster Tartlet
By jdwooten
Little puff pastry cups and filled them with oysters in cream sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 tablespoon minced onion
- 1 bay leaf
- 1 1/2 teaspoons prepared horseradish
- Salt and freshly ground pepper
- 3/4 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 24 prebaked mini phyllo shells
- 24 small shucked oysters
Roasted Asparagus Four Ways
By jdwooten
When preparing asparagus for cooking, check for a tough, fibrous inedible portion at the base of each spear
- 2 bunches asparagus, preferably thick, trimmed
- and peeled if needed
- 2 Tbs. dry white wine or dry vermouth
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- Juice of 1/2 lemon
Quick-Fried Shrimp with Sweet Toasty Garlic
By jdwooten
Mojo de ajo, or "bath of slow-cooked garlic," is one of Mexicos favorite dressings for seafood
- For the mojo de ajo:
- 1/2 cup coarsely chopped garlic (about 2
- large heads)
- 1 cup extra-virgin olive oil
- 1/2 tsp. salt, plus more, to taste
- Juice of 1 lime
- 2 canned chipotle chilies en adobo, seeded and
- cut into thin strips
- 2 lb. medium-large shrimp, peeled and
- deveined
- Salt, to taste
- 3 Tbs. chopped fresh cilantro or flat-leaf parsley
- 2 limes, cut into wedges