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Recipes
Jim's Cranberry Blueberry Sauce
By JimMac, www.rovingculinarian.com
Combine all ingredients in a heavy-bottomed sauce pan and heat gently until cooked, about 20 minutes
- 1 (12 ounce) package fresh cranberries
- 1 cup cranberry juice
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 pint fresh blueberries
- 1-1/2 tablespoons fresh orange juice concentrate
- ....* 2 tablespoons apricot preserves
- ....* 2 tablespoons triple sec or cognac
- ....* 1/2 teaspoon orange zest
- ....* 1 tablespoon cornstarch, mixed with 1/4 cup cold water
- ....* 1 20 oz. can crushed pineapple (optional)
- ....* 1/2 cup chopped pecans
Crepes with Berries and Ricotta
By JimMac, www.rovingculinarian.com
In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. canola oil
- 1/2 tsp. orange zest or 1 tsp. lemon zest
- 1 pint strawberries, hulled and quartered
- 1 pint blueberries
- 1 pint raspberries
- 1 1/2 tsp. fresh lemon juice
- 3 Tbs. granulated sugar, or to taste
- 1 cup whole-milk ricotta cheese
- 4 to 6 tsp. unsalted butter
- Confectioners' sugar for dusting
Walleye Cakes with Blue Cheese Aioli
By JimMac, www.rovingculinarian.com
Cook the walleye in simmering water until flesh is firm, about five minutes, then cool
- For 8 to 10 cakes . . .
- 8 oz. (1/2 pound) walleye, cooked
- 11 ⁄2 c. mayonnaise
- 4 eggs
- 1 c. cooked wild rice
- 1/2 c. shredded Parmesan (or substitute your favorite cheese)
- 4 green onions, chopped, or 1/4 c. chopped yellow onion
- 1 tsp. garlic powder, or 1 clove fresh garlic
- 1 package saltine crackers
- 2 tsp. seasonings (salt, pepper, herbs)
- 2 tbsp. oil or butter
- Blue cheese aioli . . .
- 1/2 c. mayonnaise
- 1 tsp. garlic powder or 1 clove fresh garlic, minced
- 1 oz. crumbled blue cheese
- Mix well
- (Substitute: blue cheese salad
- dressing)
Shrimp Stuffed Crepes with Tasso Cream Sauce
By JimMac, www.rovingculinarian.com
What's for dinner? Crepes stuffed with shrimp sautéed in butter, garlic and green onions smothered in a generous p...
- FILLING:
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 tablespoons green onions, finely sliced
- 1 pound medium shrimp
- Kosher salt and cayenne, to taste
- 1 tablespoon lemon juice
- 1/8 cup crema Mexicana agria, or creme fraiche
- 4 savory crepes
- Tasso cream sauce
Greek Tiropitas
By JimMac, www.rovingculinarian.com
"Layers of buttered phyllo dough are stuffed with a yummy cheese filling
- 1 (16 ounce) container small curd cottage
- cheese
- 5 eggs, beaten
- 8 ounces feta cheese, crumbled
- 1 cup butter, melted
- 1 (16 ounce) package frozen phyllo
- pastry, thawed in refrigerator
Corn Dogs or Pogos
By JimMac, www.rovingculinarian.com
DIRECTIONS Combine flour, cornmeal, sugar, baking powder and salt in medium bowl
- 1 cup all-purpose flour
- 2/3 cup Albers Yellow or White cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1 large egg, beaten
- Ten 6-inch wooden skewers
- One 16-ounce package hot dogs, patted dry
- vegetable oil
- mustard or ketchup
Taco Bread
By JimMac, www.rovingculinarian.com
Great with chile
- 1 1/2 pound loaf
- 9 ounces Water
- 1 1/2 tablespoons Applesauce (oil)
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 3/4 cup Cornmeal
- 1/4 cup Whole wheat flour
- 3 tablespoons Taco seasoning
- 2 cups Bread flour
- 1 1/2 teaspoons Yeast
Chef Jim's Tortellini Soup-As Served At Hawk Lake Lodge
By JimMac, www.rovingculinarian.com
Ingredients:amounts can be doubled
- 1 pound sweet Italian sausage, casings removed or cubed kielbasa sausage or twice smoked farmers sausage, cut into pieces
- 2 large onion, chopped, about 1 cup
- 6 large cloves garlic, medium chop
- 8 quarts beef broth/stock - home made is the best
- 2 cups diced peeled tomatoes, canned or fresh
- 1 medium Zucchini, cubed
- 1 large Carrot, small cubes
- 1 medium green/red/yellow bell peppers, diced
- 1 bag baby spinach leaves or frozen spinach
- 2 containers sliced mushrooms
- 2 Tablespoons Balsamic vinegar
- 4 Tablespoons Worcestershire Sauce
- 1 cup white wine
- 2 Tablespoons Italian herbs
- 1 small can tomato paste
- salt and pepper to taste
- 8 to 10 ounces purchased fresh or frozen cheese tortellini
- handful of fresh basil, chopped
- Parmesan cheese, freshly grated
Breakfast Pizza
By JimMac, www.rovingculinarian.com
Directions Melt 1 tablespoon butter in a nonstick skillet over medium heat
- 12 eggs, well beaten
- 1 tablespoon butter
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 (.9 ounce) package hollandaise sauce mix
- 2/3 cup milk
- 1/4 cup butter
- 3 cups diced cooked ham
- 1 cup shredded sharp Cheddar cheese
Bang Bang Shrimp
By JimMac, www.rovingculinarian.com
1 Mix mayo and sauces for coating
- 1 lb shrimp, shelled and de-veined (smaller shrimp work best)
- 1/2-3/4 cup cornstarch, to coat the shrimp
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 3 -5 drops Sriracha sauce, or to taste
- (Note: mix the sauce ingredients to your personal taste)