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Recipes
Kalidasa's Kicked Up Chocolate Cream Pie
By bbarton81
* 2 cups half-and-half * 1 teaspoon coffee grounds, finely ground * 1 star anise * 2 cups heavy cr
- Pate Brisee (Pie Dough):
- 2 2 cups half-and-half
- 1 1 teaspoon coffee grounds, finely ground
- 1 1 star anise
- 2 1 cups heavy cream, plus 1 cup
- 1 1 cup sugar, plus 1 teaspoon for cream
- 1/4 1/4 cup all-purpose flour
- 3 3 tablespoons cornstarch
- 1/8 1/8 teaspoon salt
- 4 4 egg yolks
- 1/4 1/4 cups Scharffen Berger cocoa powder, plus some for sprinkling
- 2 2 ounces Scharffen Berger bittersweet chocolate (70 percent), chopped
- 1 1 teaspoon vanilla extract
- 1 1 tablespoon unsalted butter
- 1-ounce 1-ounce Grand Marnier
- 1-ounce 1-ounce Scharffen Berger semisweet chocolate (62 percent) finely chopped
- 1 1 (9-inch) blind baked pie shell (made with all butter is best), recipe follows
- 2 1/2 1/2 cups all-purpose flour
- 1 1 teaspoon salt
- 1 1 teaspoon sugar
- 1 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 1/2 cup ice water
- 8 to 10 of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- 2 to 1 to 1 balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- 2 2 pie crusts
Emeril's Creole Seasoning (Essence)
By bbarton81
Combine all ingredients thoroughly and store in an airtight jar or container
- * 2 1/2 tablespoons paprika
- * 2 tablespoons salt
- * 2 tablespoons garlic powder
- * 1 tablespoon black pepper
- * 1 tablespoon onion powder
- * 1 tablespoon cayenne pepper
- * 1 tablespoon dried leaf oregano
- * 1 tablespoon dried thyme
Tailgator's Baby Back Ribs
By bbarton81
Using 1 tablespoon of Tailgator's Rib Rub, evenly season the rack of ribs on both sides, Do not over-season; this ...
- Tailgator's Rib Rub:
- * 1/2 cup Tailgator's Rib Rub, recipe follows
- * 4 slabs back ribs, skin removed
- * 1 hickory log
- * Basting Liquid, recipe follows
- * 1 1/2 cup BBQ sauce, your favorite
- 1 cup brown sugar
- 1 cup kosher salt
- 1 cup paprika
- 3/4 cup garlic powder
- 1/2 cup onion powder
- 1/2 cup chili powder
- 1/2 cup cayenne pepper
- 1/4 cup dried oregano
- 1/4 cup ground black pepper
- 1/4 cup ground cumin
- Mix all above ingredients by hand. Store in an air-tight container.
- Basting Liquid:
- 1/2 cup white vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 dashes hot sauce
- Water
- Place first 4 ingredients in a labeled spray bottle. Add water to fill the spray bottle and shake to mix thoroughly. Refrigerate until ready to use.
- Yield: about 1 cup
Old Settlers Beans
By bbarton81
Preheat oven to 350 degrees
- 1/2 pound ground beef,
- 1/2 pound sliced bacon, coarsely chopped
- 1 medium onion, chopped
- 1/2 cup water
- 1/3 cup packed brown sugar (she uses light)
- 1/4 cup bottled barbecue sauce
- 1/4 cup ketchup
- 2 tablespoons molasses
- 1-2 teaspoons chili powder, to taste
- 1 (31-ounce) can pork and beans
- 1 (15 1/2-ounce) can butter beans, rinsed and drained
- 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
Rosti with Bacon, Mushrooms and Onions
By bbarton81
Boil the potatoes in their skins for 20 minutes, drain and leave to cool
- 6 large baking potatoes
- 1 tablespoon salt
- 3 1/2 ounces smoked bacon, thinly sliced vertically
- 3 1/2 ounces onion, diced
- 1 sprig thyme
- 3 1/2 ounces mushrooms, diced
- 2 tablespoons oil
- 2 ounces butter
- 6 slices Gruyere
- Serving suggestion: green salad
Instant Pancakes
By bbarton81
Heat an electric griddle or frying pan to 350 degrees F
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups "Instant" Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Grilled Rosemary Shrimp
By bbarton81
* 12 jumbo shrimp * 1 tablespoon chopped fresh rosemary * 1 teaspoon minced garlic * 1 tablespoon
- * 12 jumbo shrimp
- * 1 tablespoon chopped fresh rosemary
- * 1 teaspoon minced garlic
- * 1 tablespoon lemon juice
- * Salt and pepper, to taste
Fish and Shrimp Stew: Vatapa de Peixe e Camarao
By bbarton81
Soak the dried shrimp in warm water to cover for 15 minutes
- * 1 cup dried shrimp
- * 2 tablespoons olive oil
- * 2 cups chopped onion
- * 1/2 cup ground, toasted cashew nuts
- * 1/2 cup ground, toasted blanched almonds
- * 1 tablespoon minced garlic
- * 1 tablespoon minced ginger
- * 1 tablespoon minced, seeded red chile peppers
- * 4 cups fish or shrimp stock
- * 1 (14-ounce) can coconut milk
- * 2 tablespoons fresh lime juice
- * 1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes
- * 1 pound shrimp, peeled and deveined
- * Salt and freshly ground black pepper
- * 1/2 cup chopped fresh cilantro leaves
- * 6 lime wedges, for garnish
- * Steamed long grain white rice, accompaniment
Emeril's Sweet Bbq Sauce
By bbarton81
In a food processor fitted with a metal blade, combine all of the ingredients
- * 1 (14-ounce) bottle ketchup
- * 1/2 cup water
- * 2 teaspoons molasses
- * 2 teaspoons Creole or whole grain mustard
- * 2 teaspoons chopped garlic
- * 1/4 cup chopped onions
- * 2 tablespoons firmly packed light brown sugar
- * Dash hot pepper sauce
- * Dash Worcestershire sauce
- * Pinch salt
- * Pinch cayenne
- * 2 teaspoons peeled and grated fresh ginger
- * Pinch freshly ground black pepper
Crispy Baked Potato Wedges
By bbarton81
Preheat oven to 450 degrees F
- 5 Idaho potatoes, peeled and sliced into long wedges
- Olive oil
- Store-bought BBQ spice mixture
- Salt