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Recipes
Gina's Memphis Mud Pie
By bbarton81
Preheat oven to 350 degrees F
- * 4 ounces bittersweet chocolate, coarsely chopped
- * 4 ounces semisweet chocolate, coarsely chopped, plus shaved chocolate, for garnish
- * 1/2 cup unsalted butter
- * 4 large eggs
- * 1 cup granulated sugar
- * 1/4 cup light corn syrup
- * 1/2 teaspoon salt
- * 1 cup chopped pecans, plus finely chopped pecans, for garnish
- * 1 deep-dish, store-bought, chocolate cookie wafer crust
- * 1 cup heavy cream
- * 1/4 cup confectioners' sugar
- * 1/4 teaspoon vanilla extract
Em's Mac n' Cheese
By bbarton81
Preheat the oven to 350 degrees F
- Essence (Emeril's Creole Seasoning):
- * 6 tablespoons unsalted butter
- * 1/2 pound elbow macaroni
- * 6 tablespoons all-purpose flour
- * 3 cups whole milk
- * 1 teaspoon salt
- * 1/4 teaspoon ground black pepper
- * Pinch cayenne
- * 2 1/2 cups grated Cheddar (about 6 ounces)
- * 1/2 cup fine bread crumbs
- * 1 teaspoon Essence, recipe follows
- * 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
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
Chicken and Dumplings
By bbarton81
Cut chicken backs, necks and wings into 1-inch pieces
- For the dumplings:
- * 2 chickens (4 pounds each), backs removed and cut into 8 pieces each
- * 1 large onion, coarsely chopped
- * 6 cups water
- * 2 bay leaves
- * 1 1/2 teaspoons salt
- *
- * 2 cups all-purpose flour
- * 4 teaspoons baking powder
- * 1 teaspoon salt
- * 3 tablespoons butter
- * 1 cup milk
- *
- * 7 tablespoons butter
- * 10 tablespoons all-purpose flour
- * 1/4 cup dry white wine
- * 2 teaspoons Essence, recipe follows
- * 1 teaspoon fresh thyme leaves
- * 3 ribs celery, cut into 1/2-inch pieces on the diagonal
- * 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
- * 1 large onion, cut into 1-inch pieces
- * 1/4 cup heavy cream
- * 1/2 cup frozen green peas, thawed
- * Salt and freshly ground black pepper
- * 3 tablespoons chopped fresh parsley leaves
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Balsamic BBQ Chicken
By bbarton81
Melt butter, add the vinegar, red pepper, sugar and bring to a boil
- 2 split chicken breasts
- 1/2 stick butter
- 1 cup sugar
- 1 - 2 tablespoons dried crushed red pepper flakes
- 1 - 2 cups balsamic vinegar or enough to cover the chicken (inexpensive variety is fine)
Grouper Fromage
By bbarton81
Preheat oven to 350 degrees F
- House Seasoning:
- * 1 tablespoon butter or olive oil
- * 3/4 cup chopped onion
- * 2 cups shredded Monterey Jack
- * 1 cup mayonnaise
- * 1 teaspoon hot pepper sauce (recommended: Texas Pete)
- * 1 teaspoon House Seasoning, recipe follows
- * 4 grouper fillets, about 8 ounces each
- * 1 lemon, halved
- * Crushed red pepper flakes, to taste
- * 1 stick cold butter, cut into 8 slices
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
Portobello Lasagna Rollups
By bbarton81
Preheat the oven to 375 degrees F
- Easy Tomato Sauce:
- 12 3/4 whole-wheat lasagna noodles (about 3/4 pound)
- 2 2 teaspoons olive oil
- 12 12 ounces portobello mushrooms, chopped
- 1/2 1/2 teaspoon salt
- 4 4 cups Easy Tomato Sauce, recipe follows, or store bought marinara sauce
- 1 1 (15-ounce) container part-skim ricotta cheese
- 1 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 1 egg, lightly beaten
- * Freshly ground black pepper
- * Pinch ground nutmeg
- 1/4 1/4 cup grated Parmesan
- 3 2/3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
- 1 1 tablespoons olive oil
- 1 1 medium onion, finely chopped
- 2 2 cloves garlic, minced
- 2 2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
- 3 3 tablespoons tomato paste
- 1 1 teaspoon dried oregano
- 1 1 bay leaf
- * Salt and pepper
- 6 6 servings
Neely's Memphis-Style Catfish
By bbarton81
Preheat a deep -fryer to 375 degrees F
- For the Remoulade sauce:
- 1 cup yellow cornmeal
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 1 tablespoon hot sauce
- 4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
- Salt and freshly ground black pepper
- Peanut oil, for frying
- Remoulade Sauce, for dipping, recipe follows
- 1 cup mayonnaise
- 1/4 cup Creole mustard
- 1 teaspoon cayenne pepper
- 1/2 lemon, juiced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Mix all the ingredients in a small bowl. Serve with the catfish.
Jan Birnbaum's New Orleans-style Babyback Beer Ribs
By bbarton81
Spice Rub Mix: Mix together all ingredients
- Spice Rub Mix:
- * 4 tablespoons kosher salt
- * 2 tablespoons paprika
- * 2 tablespoons chili powder
- * 1 tablespoon toasted and ground cumin
- * 1 tablespoon toasted and ground coriander
- * 1/2 teaspoon ground cinnamon
- * 1 teaspoon grated lime zest
- * 1 tablespoon crumbled achiote
- Ribs:
- * 3 racks baby back pork ribs (about 5 pounds)
- * 1 quart chicken stock
- * 64 ounces beer
- * 3 bay leaves
- Sauce:
- * 1/4 cup extra-virgin olive oil
- * 4 poblano chiles, seeded and chopped
- * 3 medium onions, roughly cut
- * 2 tablespoons minced garlic
- * 3 carrots, roughly chopped
- * 2 sliced and seeded jalapeno chile peppers
- * 2 (20-ounce) cans Roma tomatoes
- * 3/4 cups molasses
- * 1 cup honey
- * 1 (2-ounce) can chipotle chiles in adobo sauce
- * 1 orange, peeled with pith removed
- * Salt and freshly ground black pepper
- * 3/4 cup red wine vinegar
- * 3/4 cup lime juice
Nor Cal Carnitas
By bbarton81
Remove the pork butts from refrigeration 1 hour before cooking
- 3-pound pork butt, cut into 4 pieces
- 3 pounds refined lard, or suet
- 1 red onion, roughly chopped
- 1 garlic clove, roughly chopped
- 1 1/4 tablespoons kosher salt
- Corn tortillas, for serving
- Salsa, for serving
- Lime wedges, for serving
- Radish slices, for serving
Kent's BBQ Cornbread
By bbarton81
Preheat oven to 325 degrees F
- Topping:
- * 1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter, melted
- * 3/4 pound left over BBQ pork or beef
- * 1 1/2 cups white sugar
- * 6 eggs
- * 1/4 cup plus 2 tablespoons milk
- * 1 1/2 (15-ounce) cans cream-style corn
- * 1/4 cup drained canned chopped green chile peppers
- * 1 1/2 cups shredded cheese (Recommended: combination Monterey Jack and Cheddar)
- * 1 1/2 cups all-purpose flour
- * 1 1/2 cups yellow cornmeal
- * 2 tablespoons baking powder
- * Pinch salt
- * 6 tablespoons butter
- * 3 tablespoons your favorite bbq sauce
- * 1 1/2 tablespoons cayenne pepper
- * 1 1/2 tablespoons garlic powder