Salsa Criolla is made with colorful peppers, seasonings, and a light oil to compliment your favorite meats. 'Baby it's cold outside...but the evening has been...so very nice.' As our neck of the woods is expecting flurries tonight and more to come this winter, a charcoal grilled meal may be out of consideration. However, if you're looking for smokiness, there's no better way to achieve that flavor than grilling over an open flame. A number of years ago when Martin Fierro was in downtown Paducah, meat was cooked on an open flame inside the restaurant. The skewered meats, bountiful salad bar, and all those wonderful Spanish sauces were part of the elegant dining experience. When you're ready to grill... Prepare the meat: pork, chicken, beef, sausage(no need to marinade), shrimp, or lobster by seasoning with a light marinade such as olive oil, lemon zest, chopped garlic, oregano, salt/pepper or a more traditional Spanish blend of olive oil, paprika, crushed red pepper, and oregano. Pour the marinade into a zip lock bag, add the meat, and refrigerate for 1 - 2 hours. After taking the meat out of the refrigerator, let it rest. Dab excess marinade before grilling. Recipe by Laura Arredondo
Directions for the Salad Criolla yellow onion green pepper red pepper tomato parsley Dice all vegetables. Add salt and pepper. You may add red pepper flake or a jalapeno pepper for more heat. Cover the Criolla with a light vegetable oil and two splashes of white vinegar. Store in a glass jar or container. The salsa will keep for a long time in the refrigerator.
0 Comments
Margie Davis Fields putting the special touches on the 35 year young sugar cookie recipe.
Recipes that are passed down from generation to generation are truly special. Margie Davis Fields is a home cook that really embraces nostalgia, family, and simpler times. Don't be fooled, she has a very sophisticated palate and can create some of the most delicious bites. Fields' love of cooking/baking came from her mom, Roxie Davis who was a 'true' home cook in every sense of the word. Ms. Roxie could whip together some of the most flavorful food in her little country kitchen with the red and white checkered floor and the antique black and white stove. The aroma and the savory bites could make a 'top chef' take notice. Much of Fields' skills and techniques came from holiday cooking with her mom in that little country kitchen. Some of her recipes are original recipes from Ms. Roxie, others are enhanced versions, and some are Fields' original recipes. The torch passed from Ms. Roxie to Fields, and now to her granddaughter Gracie is incredibly special. It's the joy of cooking that any grandmother would love to share with their grandkids. I really appreciate Marge sharing this recipe with me and the readers of WKY Community Living. Fields said, "Best sugar cookies ever! I promise".
Sugar Cookie dough 1 cup unsalted butter, softened 1 cup sugar 1 tsp. vanilla 1 egg 1/2 tsp. almond extract 2 tsp. baking powder 1/2 tsp. salt 3 cups All-purpose flour Two kinds of frosting: Buttercream Frosting 1/2 cup soft butter 3 - 3 1/2 cups powdered sugar 1 tsp. vanilla 2 - 4 Tbs. heavy cream Frosting #2 Royal Icing 4 cups sifted powdered sugar 2 Tbs. meringue powder 1/4 almond abstract 5 Tbs. water Directions for the Sugar Cookie: Cream the unsalted butter and the sugar. Add the vanilla, almond abstract and egg. In a separate bowl, mix the baking powder, salt and flour. Next, add the flour mixture to the butter mixture (small amounts at a time). The dough will get stiff. Wet your hands a bit to divide dough into batches on floured surface. Roll out and cut cookies about 1/4 inch thick. Bake in preheated 350 oven for 6-8 mins until edges are barely golden. Cool before moving to decorate! Directions for the Buttercream frosting: To the soft butter, add the powdered sugar 1/2 cup at a time. After all the sugar is incorporated, add the vanilla and heavy cream. Consistency is important here. The idea is to be able to spread onto the sugar cookie (not too stiff but not too soft). You may need to adjust your portions, possibly less milk or more powdered sugar. Color can be added to the buttercream. After applying the frosting add sprinkles. Directions for Royal Icing: Mix together the powdered sugar, meringue powder, almond, and water. More water may be added if it needs thinning out. Use this frosting to outline the cookies, spread over the entire cookie, it's very flexible. Add your sprinkles and let sit to harden. Jiffy Puddin' Cake is an ole family recipe passed down four generations...and there's a story there.
One of our high school's superlatives 'most witty' recipients found out the family secret behind her Great Great Grandmother's dessert recipe from her favorite Aunt. For starters, Scott shared her story with another recipe blog a number of years ago. She passed this story on to me and thought it would be a 'good share' with WKY Community Living readers, especially those that enjoyed a sweet treat. So, of course I jumped at the chance to retell this class clowns special recipe story (though, I'll never tell it as good as Scott). Life began for Great Great Grandmother in Memphis, Mississippi as a true southern lady. It wasn't until later in life, she moved up north to Paducah, Kentucky. According to Scott, she was a wonderful woman. She raised a number of children and was as close to a saint as they come. Being from the south, most southern woman know how to make the sweetest treats from scratch. The original recipe crafted by Scott's Great Great Grandmother was called Jiffy Pudding Cake with Hot Vanilla Sauce and was a favorite of all the grandkids. As mentioned, GG Grandmother is from the south and spoke with quite a southern drawl and when she spoke fast, some of her words came out a little funny. As one might imagine, the dessert known as Jiffy Pudding Cake with Hot Vanilla Sauce came out of Mammy's mouth as 'G Puddin and Hoss A$$'. To the children, hearing GG Grandmother use the word 'A$$' was very much out of character and quite funny. So, whether you call the recipe by its intended name or by GG Grandmother fast talking, southern drawl nickname, the result is the same...a spoonful of lick-lipping goodness. Directions Jiffy brand single layer devil's food cake mix (any brand will work). Bake according to packaging. Set aside to cool. Hot Vanilla Sauce In a small to medium sauce pan, mix 1/3 cup of sugar with 1 Tbs. of flour and whisk. Slowly add 1 beaten egg yolk at room temperature and a pat of real butter (2/3 tsp) and a cup of milk. Whisk on medium until it begins to boil. Stir continuously until the boil rolls. Remove from heat. Stir in 1 teaspoon of vanilla. You may return it to the burner briefly to keep warm but watch it or it will scald. It should have the consistency of a thin custard/pudding. Cut cake in 2-3" squares and serve in small dessert bowls and pour 1 ladle full of sauce over it and serve warm. Sweet potato gnocchi with fresh sage, pancetta, and parmesan cheese for an incredibly tasty dish that gives back times ten. The potato gnocchi originated from Northern Italy and can be made with different types of grains and various potatoes. In this particular recipe from riverboat chef Jeff Fleming, he uses flour for the dough and sweet potatoes. When chef ran the kitchen at B. Russell's, I got to experience several of his sweet potato dishes. B. Russell's was very elegant with the most beautiful 'New York' style bar area. It's been closed awhile now. Only recently, Strickland's Seafood opened in that space. Support local.
Fleming's dishes are always a treat and this one will not disappoint. Thanks for being so generous with your time and talent. Enjoy! Ingredients: 1 1/2 pounds of sweet potatoes 2 c all purpose flour Kosher salt 1 large egg beaten 4 oz. pancetta (any good bacon will sub or simply omit) 4 tbs. UNSALTED butter 8-10 large sage leaves (fresh is really the only option here) Fresh shaved or grated good quality Parmesan cheese Directions: Preheat the oven to 425 degrees. Poke holes all over each sweet potato with a fork, then rub with oil. Place on a baking sheet and roast until tender (when pierced with a fork) about 40 minutes. Set aside to cool then simply peel the skins off . Quarter each sweet potato and pass thru a ricer. If you don’t have one, use the large side of a box grater(you really don’t want a food processor involved. It creates heat and that’s BAD). Discard any stringy bits. Cover with plastic wrap until ready to mix. Bring a large wide pot of water to a boil over high heat. Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced/grated sweet potatoes and egg. Gently fold with a rubber spatula until just combined. DO NOT OVERWORK DOUGH nobody likes tough gnocchi's. Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes. Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center). Transfer to a baking sheet and cover with a dish towel. Remember you can leave this part out, however, much more savory. Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it. Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi. This next step is a tricky but not a difficult step. Go low and slow until you’re used to it. Try to have everything ready to go like sage chopped & parmesan grated. Heat a large skillet over medium heat. Add the UNSALTED butter (the reason for unsalted is not only control of sodium but salted butter burns butter faster). Cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute (the sage will stop the browning process). Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm. This may sound difficult but it’s really a very simple recipe. It’s a true fall/winter dish that will make your home smell like a fine dining restaurant. Try this other ways but really with the sweet potatoes you don’t want to overpower their flavor. 'Thank a farmer' for growing organic to create Sharrie's non-inflammatory Autumn Snack Cakes12/3/2020 Thank a farmer for taking the extra time and effort to grow organic food. The organic sweet potato is the 'star' of this non-inflammatory snack cake recipe. For those battling an autoimmune disease, eating the right kinds of food can make a world of difference in your day. Sharrie Thompson is an RN and person that 'fights the good fight' everyday battling CFS and fibromyalgia. If you haven't read her story on the WKY Community Living website, click the article: Local RN shares her journey and offers hope to those suffering from pain, fatigue, and autoimmune disease
Sharrie's husband, Lennis really enjoys these snack cakes and having the stamp of approval from your family when cooking healthy is a big deal. Those who suffer, do what they can to keep their symptoms in check. The belief for many is that food is medicine. Making the right choices regarding food-intake can make the difference between a good day and a bad one. Ingredients: 1 small organic sweet potato 1 organic egg 3/4 cup organic coconut milk 2 TBSP organic olive oil 1/2 cup organic maple syrup 1 cup organic brown rice flour 1/4 cup organic coconut flour 1 TBSP aluminum-free baking powder 1/2 tsp pink Himalayan salt 1 TBSP organic ground cinnamon 1 tsp ground ginger 1 tsp ground turmeric 1/8 tsp cloves 1/8 tsp nutmeg Directions: First, roast one small organic sweet potato at 400 degrees until soft (approx. 45 minutes). Cut in half to cool. Grease casserole dish with organic coconut oil. Mix dry ingredients in a bowl. Use a separate large bowl to mix the remaining ingredients. Add the sweet potato and dry ingredients to the wet mixture and whisk until smooth. Pour batter evenly into the oiled 9x13 pan and cook until toothpick comes out clean. Usually about 30 minutes but start checking at 20. Best to store in the refrigerator since there are no preservatives. As the holidays approach and you're looking for fun ways to create a little magic, try a family meal serving a vegetable pie, side of sauté chicken and garden salad. It's a delicious idea and a more playful way to say 'eat your vegetables.' When you think it doesn't get any better, it does. Getting children, and sometimes adults, to eat their vegetables can be like pulling teeth (by the way, this recipe won't send you to the dentist). With this rendition of an exquisite vegetable pie...get ready...onions, peppers, zucchini, spinach, and corn. That's a veggie party in your mouth. The idea is to eat more vegetables, right? Instead of feeding the family a heavy, meat-lovers, pizza from one of the delivery joints, try this simple recipe. If you want to make it a well-rounded meal, add a protein with the pie by sautéing butterfly chicken breast seasoned in rosemary, thyme, and butter. And to brighten the meal, make an easy garden salad with vinaigrette. Serve the vegetables in pizza slices and eat with your hands. So many fun ways to add nutrition to you body. Vegetable Pie 1 pie crust ( Pillsbury or any) 1 onion 1 green or red pepper 2 zucchinis diced 1 cup corn 1 bag spinach (frozen or fresh) 1/2 stick cream cheese 1/2 cup parmesan cheese 1/2 cup any shredded cheese 4 eggs 1/2 tsp. garlic powder 1/4 tsp. nutmeg Salt and pepper to taste Directions:
Sauté onion, peppers, and zucchini. Add corn, spinach, and cheese. Then, the eggs. Cover a round baking pan with the pie crust (approx. an 11” pan). Fill with the mix, and sprinkle w parmesan and some small pieces of butter. Place in the oven at 400F for 35 min. If you like you can cover the pie with a second crust. Paint it with an egg and then bake. "We come from an Italian family where pasta is always part of our meals as an entrée or main dish. My mom always had this pasta ready so we could scoop it at anytime of the day or night. And traditions are to follow. I do the same and would like to share this easy recipe with you." Everyday Pasta by chef Laura Arredondo Boil a box of penne, elbow, or spiral pasta. When it’s ready, drain and keep a cup of water to put back in the pot with the pasta. While the burner is low, add 1/2 stick butter, 2 cups milk, 1 cup parmesan cheese, 1/3 stick cream cheese, and 1 cup shredded cheese. For fresh greens add green onions, parsley and if it's handy, basil. Salt and pepper to taste, 2 T. garlic powder, 1/2 tsp. nutmeg and mix everything. You will have a creamy pasta full of flavor. You can also add green peas, broccoli or any vegetable you like. "I keep it in a container and to heat, just put in in a bowl in the microwave. If I need a side dish for dinner I heat the pasta, put it in a Pyrex and cover it with some parmesan cheese and pieces of butter then right to the oven to broil and everybody loves it." chef Laura Social distance dining in the open air or ordering take-out to support local restaurants is a little something most can do to 'lift up' this sector of our economy. Pictured: Max's Brick Oven The shutdown of indoor dining across the state of Kentucky has many of us wanting to carry the torch for these beaten down businesses and pledge to do what we can by ordering meals to go. It’s a small gesture that most of us can afford to help save this sector of the economy. After all, who doesn’t love take-out?
In Kentucky, Governor Andy Beshear issued an executive order effective Friday, November 20 through December 13. 2020 that will change buying behaviors as a third wave of high infections due to the deadly coronavirus tightens its grip on our way of life. According to the governor, one of the biggest spreaders of COVID-19 happens when people take off their masks to eat, drink, and engage in conversation whether in restaurants, bars, or any indoor social gathering that involves food. On the first night of the restaurant and bar shutdown, darkness fell over our neck of the woods before the clock ticked 5 pm CST. For many of us, the dinner bell doesn’t start ringing until 6 pm or later. Efforts to do our part with a ‘gung ho, let’s go’ attitude will happen after the skies turn pitch black. Since starting the website, finding time to make dinner is almost impossible. I have other commitments besides my new business venture and dinner will take a backseat. If there’s time, I’ll make a Rachel Ray 30 minute meal. Otherwise, off we go into the wild ill-lit yonder. Last night, the switch was flipped and indoor dining temporarily halted. Let’s agree, Friday nights are made for good food, good friends, and good fun. After all, it’s the weekend; time to slow down, relax, and let someone else do the cooking. The first restaurant on my ‘to go’ order plan was Flamingo Row located across the road from Kentucky Oaks Mall. Flamingo Row is known for its Caribbean flavors, colorful menu items, and unique food and drink. Oh yeah, I haven’t mentioned the ‘to go’ order plan. In Paducah, and every small town, there are fabulous little nooks with wonderful places to eat. Some area restaurants have converted to online menu ordering, delivery options, menus devoted to carry-out only, and there’s always fast food drive-thru. As it happens, there are still dine-in ‘mostly’ places that are working on strategies to survive the next two COVID-19 cycles, the cycles the governor spoke about in one of his mid-week coronavirus updates. The plan is to ‘spread the love’ evenly among local restaurants to feed the voracious appetite of my family of five. Traveling in the pitch black in a rural area can be ominous, especially after the shutdowns. There are few cars on the road, the restaurant parking lots are dark, and mother nature’s cloudy fall weather covers the moon leaving little glow. As I made my way to the Flamingo Row parking lot, there were three parked cars with headlights on. The restaurant sits off the road in a secluded area. Without the parking lights, it was like wearing a blindfold. After parking the car, I made my way to the side entrance to pick-up my carry-out. At first glance, the bar seats were empty, there were two picnic style tables filled with 10 or more carry-out orders, and two restaurant staff behind the register. The first sentence out of my mouth was, “This all feels very weird.” To that end, one of the staff said, “You’re the second person to say that. It’s a restaurant apocalypse.” The original word in Greek, apokalypsis, means an unveiling, a ‘revelation’. It helps us to see the full disclosure of what was hidden, that wasn’t there before. The pandemic could be a revelation. We’re seeing healthcare inequalities, class divisions, and Americans with otherwise ‘brushed off’ jobs now considered essential workers yet with poor pay. The unveiling has ‘opened our eyes’ to some of the injustices of the world. It’s clear that all of the world’s problems won’t be solved by ordering take-out from local restaurants. It's clear that we all need each other to survive in this world. I was speaking with a healthcare worker yesterday about the number of people in Paducah that had COVID-19 and subsequently those on the COVID-19 floor of one of the local hospitals. She said that her position didn't require her to be on the Covid floor, however, she did hear that beds were full. She was thankful not to be around all the misery and suffering. It's definitely a time of revelation and a time to rethink what’s important to us. If making a plan to support the local restaurants by ordering take-out is something you would like to do, I invite you to join a Facebook group WKY Table. It’s here that I post restaurant take-out specials, menus, and reminders. It’s free and uncommercialized. And I encourage you to post specials, menus, and reminders of your favorite restaurants. If you're not buying for your family, consider sending a meal to a healthcare team fighting COVID-19 on the COVID floor of the hospital. Or, there are plenty in need, maybe order take-out and donate to one of the local food kitchens. It's the little things. Simple, elegant Napoleon cake by chef Laura for small family gatherings this holiday season11/15/2020 Chef Laura has prepared a simple and elegant dessert using puff pastry, custard, caramel sauce, and meringue. This particular recipe may be dressed up with berries, chocolate shavings, or any topping for additional flavors and aesthetics.
Finding new recipes to add to our bag of treats will please the family, ourselves, and beat the winter blues. For this particular dessert, a little goes a long way. Serve with coffee or a port. Napoleon Cake 1 or 2 packs of puff pastry Pepperidge Farm (depends on the desired number of layers) Box of vanilla pudding mix Dulce de Leche (Nestle's) Meringue Three egg whites (room temperature) 1/4 tsp. cream of tartar 1/4 cup granulated sugar Directions: Begin by thawing the puff pastry. After a quick thaw, apply a rolling pin to the pastry to increase the size. Place the puff pastry on a baking sheet and bake each layer, you can also use a baking sheet with parchment paper. Make holes w a fork to the pastry so it doesn’t 'puff' too much. Cook each sheet at 400 F for 12-15 min. When ready let them cool on a rack. Next, fill the layers with a vanilla custard that you can make or a box of vanilla pudding and alternate with Dulce de Leche (Nestle brand) . For the topping there are several possibilities: Make a simple merengue (recipe to follow), decorate with confectioners sugar and lemon juice frosting or use a good whipped cream. Top with strawberries to finish. Cool in the fridge for 30 minutes and enjoy! Basic Meringue: Preheat of to 425 degrees. Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp. at a time, until sugar is dissolved and there are stiff peaks. Pipe dollops of meringue onto the pie Bake 4 - 5 minutes until the tips are lightly brown Shrimp ceviche with mango is a treat anytime of the year. It might be worth a try this Thanksgiving as an appetizer. Making the holiday extra special. Does this dish look beautiful or what? Chef Laura is a master at ceviche. When she and Nestor owned the restaurant in downtown Paducah, they had the best salad bar in town. Stainless steel cool bowls on ice were filled with ceviche dishes. The flavors were so pleasing to the palette. It's true what 'they' say about tasting the food with the eyes first. The vibrant color after preparing a cool dish is like the colors of the changing fall leaves. Simply beautiful. It begins with the eyes and trickles down to the lips. Such a delight on the senses.
Classic ceviche is made by marinating raw seafood in citrus juice. The acid changes the protein structure and cooks the seafood without heat. This method could get tricky. If you have access to fresh seafood, the process is less likely to leave lingering bacteria on the raw seafood. So... If you're uncomfortable with the acid method of cooking the meat, here's a tip...poach it in boiling hot water for 2 to 3 minutes until the shrimp turns opaque pink. Then let it soak in a bit of the lemon juice planned for the dish. Shrimp Ceviche with Mango 1 red onion sliced very thinly 1 red pepper diced 1 green pepper diced 1 tomato diced 2 lb of shrimp ( cut them in small pieces if they are too big) For those planning to poach the shrimp: Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes. 1 mango peeled and diced (canned mangos are an option) 2 cups of lemon juice 1/2 cup orange juice ( or mango juice) Tbsp. ketchup Tbsp. mustard 1/2 cup fresh chopped cilantro and stems 1/2 tsp. Salt "If you like some heat you can add some hot pepper sauce or any fresh hot pepper. Mix altogether and cool for at least two hours. It’s important to eat it cold. You can have some corn tortilla chips to go with it. Enjoy!" chef Laura Cornbread dressing with maple sausage...bringing back the sweet and savory classic. Thanksgiving is right around the corner and the idea of adding more guests to the table could send you into orbit. Don't sweat it. There's always time for a quick menu change. If the guest list has expanded, go to plan B. Plan B is to make the cornbread dressing into a meal. By adding meat or additional veggies to any dish you can make a little go a long way. Recently, I've enjoyed adding sausage to several of my dishes. It's like a one-stop shop. Whether it's sweet Italian, maple or plain sausage, sausage has that extra kick that elevates a recipe. This recipe is a tribute to the 80s and 90s. Once upon a time, adding sausage. veggies, nuts, and dried fruits to cornbread dressing was all the rage. It was the newest, greatest thing in cooking...more is more. So, we're bringing it back. Enjoy the recipe and read the tips throughout. Pay special attention to the dialogue at the end of the recipe between chef and myself. Cornbread dressing w/ maple sausage (Serves 8)
1 lb. sweet maple sausage 1 1/2 c onion finely diced 3/4 c celery finely diced 5 slices dried white bread 6 c dried cornbread (about 2 lbs.) 2 plus cups of chicken broth (canned or box is fine but a small pack of leg quarters makes an easy broth that will pay dividends in the final dish) 3 eggs beaten 1/4 c butter plus drippings (from sausage) 2 tsp rubbed sage or 4 tsp fresh sage chopped Salt & pepper to taste "Using maple sausage lends to a minor sweetness that pairs very well with this savory dressing." chef Directions: Make a pan of cornbread the night before & break into 1” pieces & let dry on a pan over night (be sure to season the cornbread too). This is building layers of flavor for later. Tear the white bread into pieces and let it dry with the cornbread. To make the dressing start in a non-stick skillet by adding the sausage & break up as it browns (thoroughly). Remove to drain and poor off all but 2 tbs. of the drippings (save drippings for later use). Add the onion & celery all the while scrapping up any of the brown bits. Sauté for 3-5 minutes until translucent. In a large bowl add both breads. When onion & celery are done, add to the bread mixture along with the sausage. Beat eggs and add the reserved drippings to combine with bread mixture. Season with salt and pepper then add sage. Mix completely and start adding broth (just as in cornbread-for a drier dressing make a drier mix and for a moister dressing add more broth). The wetter the mix the more moist it will be in the end (This is a personal choice). Add mixture to a well buttered 9x11 baking pan and bake uncovered for 35-40 minutes. Dialogue between me and chef Fleming: Me: That sounds fantastic! I've got a question. I've never used homemade broth. Are you supposed to skim the fat off the top of the broth or send it through a sieve? Chef Fleming: I used to skim mine religiously. And for a good clear broth YES. What I’ve started doing lately though is to leave it & the fat rises & sets up on the top after it cools. Using schmaltz to cook in is simply amazing. Talk about layers of flavor. So it’s a personal choice but normally, yes skim it. Me: What is schmaltz? Chef Fleming: Oh, chicken fat. Me: Ugh. Chef Fleming: It’s great stuff. It’s better than bacon grease. I would not joke about this. Me: How do you use schmaltz? Chef Fleming: I use it to sauté veggies instead of olive oil. I also use it when I make fried potatoes. Just about anything you substitute out any oil. It’s FULL of flavor & it’s not a trans fat so it’s really not worse than canola or olive oil. Me: Interesting. I didn't know. Thanks, chef. Amazing cheesy enchiladas made with your choice of meat: chicken, ribs, or roast "Here is a great recipe for enchiladas. It’s quite simple once you get thru it & you can use your meat of choice. This includes the seasonings & recipe. It’s seems drawn out but trust me after a time or 2 you’ll knock these out in no time". Chef Fleming MEXICAN SEASONING
1/2 cup oregano ( dried whole leaf, don't use ground ) 1/2 c salt 1/4 c black pepper 2 tbs each - chili powder, cumin, paprika, granulated garlic, onion powder. Mix well & put in an airtight container. You can adjust this after you make it to your taste. "I've been asked about dried herbs, and yes they serve a purpose. If possible, always buy whole leaf & the smallest amount you need. Stays fresh only for a short while." Enchilada recipe: Serves 8 plus 1 large onion peeled & rough chop 1 bell pepper seeded & rough chop 5-6 garlic cloves whole peeled 2 cans (14.5 oz) Stewed tomatoes. About 2 c broth beef or chicken depending on which meat you choose. 6-7 boneless chick breast-or- 4 lbs of pounds of country-style pork ribs -or - my favorite is a piece of a beef chuck roast about 4 lbs cut into 1” pieces 8-10 oz of your favorite cheese (cheddar or queso fresco) 1 package of small corn tortillas. (See gluten-free!!) season the meat the night before with Mexican seasoning. Now if you don't have an immersion blender, I highly recommend getting one. Anyway, put all ingredients in a roasting pan sprinkle about 3-4 tbs over the ingredients & mix lightly. Preheat oven to 375-400° Pop it in the oven (covered) and let it cook between 2 & 2 1/2 hrs. Remove meat to a covered bowl & let rest. After the rest of the ingredients have cooled a bit put into your blender or a large bowl and use your immersion blender& purée till smooth. BOOM enchilada sauce . Check to season & add a little more (to taste ) once the meat has cooled I like to pull or shred by hand, but by all means you can just chop. Heat a small skillet & toast your tortillas just a little before rolling the shredded meat inside. Put down a little sauce in a baking pan & add your rolled enchiladas. Top with more sauce ( save some for the table) and top with your choice of cheese. I like queso fresco, but cheddar is equally as good. If you like a little heat put a couple of slices of jalapenos in with meat as it simmers. Serve with your favorite accouterments. Banana beignets straight from chef Laura's Louisiana kitchen Chef Laura Arredondo lives in Slidell, Louisiana which is only 30 plus miles from New Orleans across Lake Pontchartrain. The state has been hammered by hurricanes and this storm is no exception.
Hurricane Zeta is the fifth named storm to make landfall in Louisiana. The record number of storms in 2020 makes this hurricane season, in regards to the number of storms, the worst since 1851. Hurricane Zeta made landfall in New Orleans with 100 mph winds Wednesday evening and many across several states are without power. My friend and chef Laura said the wind and rain wouldn't let up. She said the sound of the storm was terrible. They have been without power, as many others in the path of Zeta...luckily, they have a generator to keep the lights on. Laura posted on her Facebook page last night, "Hurricane Zeta is passing through Slidell. Lots of rain and wind. The eye of the hurricane was a calm chicha, with much peace and silence. You only hear the generator in the distance. I'm scared." Hearing Chef Laura say she was scared caused me to pause. She's a brave woman with a lot of heart and soul. She prepared these banana beignets before the hurricane hit. Something for the family to snack on while they were hunkered down. They're fabulous. I can't wait to make them myself. She sent me the recipe last evening. What can I say? She's special. Banana beignets Mix together 1 egg 1/2 cup sugar 1 tsp vanilla 1/2 tsp cinnamon 2 bananas diced into small pieces Add 2 cups of flour 1 tbsp baking powder 1/2 cup milk Mix altogether and with a spoon drop small amounts in hot oil. When done put the confectioner’s sugar and enjoy. Simply delicious. Thanks, Laura. Vegetable quesadillas with fresh greens, spices, and loaded with vitamin D to help your body absorb calcium and maintain healthy bones and teeth. Chef Fleming's vegetable quesadillas are loaded with flavor and nutritional goodness. There are many varieties of tortillas at the grocery store to choose from like gluten-free, low-carb, or sugar-free. So many options to cater to your healthcare needs. By using fresh ingredients and keeping it light, this is the perfect lunch or snack. The dipping sauce is quite simple and going low sodium is an option for those keeping a close eye on their salt intake. Chef Fleming has been making these delicious quesadillas for a long time and has once again, shared his culinary expertise with the readers of WKY Community Living. After you've given them a try, shoot me an email. I can't wait to hear from you!
Serve the pumpkin chili with a dollop of sour cream, sharp cheddar, and green onion October is my favorite month. The weather is still warm most days and the fall decorations are simply beautiful. The bright oranges, purples, pink/reds, greens, yellows, I could go on. What's just as fabulous are the recipes. It's chili time once again.
My family and I love chili. During the cooler months, we make chili at least twice a month. For my family's taste buds, I've created the perfect recipe and have shared it with all the adults in the household. So, we take turns making chili. And when we make chili, we make enough for a weekend. I've been wanting to make a pumpkin chili for quite sometime. Tonight's the night! I've taken my special chili recipe and added the fall flavors. I hope you enjoy! FYI: In place of the beer, I would suggest adding 12 ounces of apple cider. I believe this flavor would be delicious in pumpkin chili. You can add more chicken broth or water. Sweet and Spicy Pumpkin Chili: 1.3 lbs. ground turkey 12 ounces of sausage (If you can find maple sausage, use it) Medium onion chopped Two peppers (orange and yellow) Three cloves of garlic chopped 28 ounce can diced tomatoes 29 ounce can pumpkin pure 1 Tablespoon of pumpkin spice Can of red kidney beans (drained and rinsed off w/water) Can of cannellini beans (drained and rinsed off w/water Bottle of pumpkin beer (you may substitute apple cider) 1/2 cup to 3/4 cup reduced salt chicken broth 4 Tablespoons chili powder 2 Tablespoons cumin 1 Tablespoon paprika 1 Teaspoon red pepper flakes 2 Tablespoons honey Add a little cane sugar for more sweetness Salt and Pepper Olive oil Topping: sour cream, sharp cheddar cheese, green onion Directions: In a sauté pan, add T. of olive oil, chopped onion, garlic, and peppers. Sauté for a couple of minutes until you smell the garlic. Remove vegetables and cook the turkey and sausage (add a little olive oil to pan before cooking). Salt and pepper. If using regular sausage, add one T. of honey while browning the meat. Once cooked through, add the meat and the vegetables to a large pot. Go ahead and add the spices...chili powder, cumin, paprika, and red pepper flakes. Mix. Add the can of tomatoes, pumpkin puree and T. honey. Mix. Salt and Pepper to taste. Add the two cans of rinsed beans. Mix. Add the bottle of pumpkin beer and the chicken broth. Let the mixture come together over medium high heat. Once the chili has been cooking for 15 - 20 minutes, turn down the heat to medium low for another 30-45 minutes. Take a taste to see if more salt or sugar is needed. Tip: If you have the time to let the flavors marry for another hour, it's out of this world delicious! Once ready, serve with a dollop of sour cream, sharp cheddar cheese, and green onion. Serve tortilla chips on the side. The Thirsty Turtle Tavern located in Grand Rivers, Kentucky If you enjoy weekends at the 'the turtle' appreciating the music, food, and friendships, there's a change taking place on the way they'll be doing business.
As the pandemic continues to rage on, many bars and restaurants will be altering seating capacity and may implement new changes in order to prevent the spread of COVID-19. Here's the message on their Facebook page. We have been instructed by the Alcoholic Beverage Commission representative that due to the limited space in our dining areas we cannot, until further notice, provide live entertainment in our dining facilities. In addition, there can be no seating or congregating of our patrons at the bars. The Thirsty Turtle Tavern will continue to provide limited indoor seating and unlimited outdoor seating. We have been further instructed that all employees and patrons must wear masks while in our facilities except while seated at a table. We apologize for any inconvenience, and we thank you for your understanding. It looks like a rainy weekend on the horizon. However, today is beautiful!! Get the boats out and enjoy the water. Here's an interesting twist to CoV-2...finding out that your husband of 31 years is a really good cook. The pandemic has our world turned upside down and many are suffering. As I post pictures of wonderful dishes shared by friends and family, I shudder to think of those hungry and in need. Prayers for all.
At present, my husband Kevin is trying to stay busy. He's working from home since the shuttering of businesses in March. We're grateful that companies like Computer Services, Inc. care deeply about the health and safety of their employees and family members. Kevin started biking, I'd almost say for the Tour de France. He'll log over 20 miles in a morning at nearly 15 miles per hour. If he has any body fat on him, I would be surprised. In addition to the long rides, he's quit smoking. So, to help pass the time, he's started cooking full meals in the evenings. He said anytime I wanted to take pictures and use his recipes, he was happy to share. Dinner was absolutely delicious and I can't wait to hear the plans for the evening. Enjoy the recipes. Grilled Salad Two large Romaine lettuce heads cut lengthwise 3 T. EVOO (extra virgin olive oil) Salt/pepper 1/2 lemon Parmesan cheese Basting brush Seasoning the romaine lettuce: brush extra virgin olive oil on each side of the lettuce. Salt and pepper on both sides. Place the lettuce on a medium-hot grill and cut side down for three minutes. Take your tongs and press down to get good grill marks. Flip and repeat for another two minutes. After taking off the grill, drizzle the remaining oil on the lettuce. Squeeze the lemon juice from the half lemon over each lettuce head. Grate parmesan cheese over the top. It's ready to serve. Kielbasa, potatoes, carrots, and onion Pkg. of Kielbasa (Boar's Head) Bag of small golden potatoes Bag of small carrots Medium onion Cut the Kielbasa in 1/2 inch slices, cut the potatoes in quarters, chop the onion. Prepare a large piece of aluminum foil with a nonstick spray. After spraying the foil, add the chopped ingredients to the foil. Salt and pepper and add three pats of butter. Close the foil tightly around the Kielbasa and vegetables. Cook for 45 minutes to an hour over hot cools at 350 to 375 degrees. Take off the heat and it's ready to eat. The first bite of a delicious vegetable fitter is always the best bite. My friend and chef Laura Arredondo has shared another fabulous recipe...vegetable fritters. She said, "Liz, these fritters are really good. Maybe you read the recipe and make some corrections. Any questions I’m at home. Bye". She's one of the most wonderful people I know. So, I tried the recipe today...and she's right, it's so good. I can say, I've never made fritters before and they are one of the easiest and most delicious recipes to date. It's like holding a little quiche in your hand. I'm a fan of heat, so I dipped my fritter in Frank's Red Hot Sauce and it was such a treat. Chef Laura said, "My grandson loves them". And I'm sure he does. He's the best little helper I've seen. He will be the next generation chef. Enjoy! Veggie Fritters
Ingredients: 3 eggs 5 Tbsp. flour 1/2 Tbsp. baking powder 1/4 cup of milk Bag or bunch of fresh spinach or any greens 4 green onions 2 cloves of garlic minced 1/4 tsp. nutmeg Salt and pepper The Batter: Mix eggs, flour (you may substitute with 3 T. flour and 2T. oat flour), baking powder, and milk until the texture is similar to pancake batter. Adding the Greens: For this fritter recipe, you may use any kind of greens available on hand. It may be a green mix, spinach leaves, or frozen spinach (thaw and squeeze out all the water). Chop and add to the batter. Add green onions or half a yellow onion, minced garlic, salt & pepper (use enough for seasoning purposes), and nutmeg. Mix until you have a thick mix. The Frying: Heat the oil to approximately medium temperature on the stovetop. For testing purposes, flick a couple drops of water in the oil to see if it sizzles. With a large spoon. Start by dropping one spoonful at a time in the hot oil. If the oil is too hot the fritter will cook on the outside and be raw on the inside. Frying time is approximately two minutes per side and the fritter should turn golden brown on each side. Ready to Serve: When ready, place them on a paper towel. You can also make them in the oven or in your air fryer. With this recipe, you can make 12 large or 20 smaller fritters. Starting one week from today, the Freight House's menu will feature German-inspired items for an Oktoberfest-themed event with special cocktails and, of course, beer. The Maiden Alley Cinema in Paducah will be the beneficiary of some of the proceeds from the week's event.
Due to COVID-19 and the need to wear masks and social distance, the Maiden Alley Cinema's annual event 'Oktoberfest' will take on a slightly different look. As one of the biggest fundraisers of the year, bringing in over $30,000 in 2019, a make-over for 2020 is just another pandemic adjustment. The week of October 13 through October 17 will recreate the excitement at Sara Bradley's Freight House in downtown Paducah. This will be the 10th year for the festival and 'the show must go on'. The menu items will be sold during Freight House business hours which are between 5 and 9 pm. Patrons may dine-in or carry-out. The theater will have a booth outside the restaurant on Friday and Saturday where people can buy vintage Oktoberfest merchandise and learn more about Maiden Alley Cinema. Remember, restaurants are experiencing difficult times too. Having the Freight House donate part of the proceeds is a wonderful gesture. It shows commitment to the arts and the city. This isn't the first time the Freight House has helped to raise money for the cinema and I'm sure it won't be the last. The hope is that people will come dressed in their Oktoberfest costumes to celebrate the German holiday. The expectation isn't for grandeur, just a fun time with great food. For more information, you may go to Maiden Alley Cinema or the Freight House Facebook pages. Laura Arredondo and her family have been cooking and sharing delicious Spanish recipes for generations. Everyone in the family cooks and traditional recipes are a staple of the family from Uruguay. Chef Laura's techniques are easy to follow and the result is the consistency of the bake and the flavorful bite.
Flan or 'flat cake' in Latin is a traditional Latin-American dessert. First created by Ancient Rome almost two thousand years ago, the Romans borrowed some of the Greek cooking techniques and created egg-based recipes. In Roman times, it was considered a 'healthy choice'. The Romans shared recipes as they conquered Europe throughout the first few centuries. And although the Roman empire fell in 476, the flan survived. Throughout the Medieval Empire, the recipe was adapted and sweeter versions emerged. It was the Spaniards who first topped the Flan with caramel sauce. Directions for the Flan: 5 egg yolks 2 whole eggs 1 can evaporated milk 1 can condensed milk 1/3 cup milk 1 tbsp. vanilla 1/3 tsp salt Mix together with a whisker Directions for the caramel: 1/4 water 2/3 cup sugar When the caramel is ready, add 2 tbsp. of hot water from the faucet (so the caramel doesn’t get hard). Cover a flan pan with the caramel and pour the mix. Put the flan pan in a bigger oven tray filled w hot water and cover with aluminum foil. That's a Bain Marie cook or water bath. Cook in the oven at 300 degrees for and hour and 15 minutes until the temp inside the flan is 180F. Let it cool uncovered in the Bain Marie and then put in the cooler. When you're ready to eat turn upside down in a nice dish, you can eat it as is, or with whipped cream. Another way to add more flavors is to try with dulce de leche that's like a caramel. You might try Nestle that comes in a can or make your own. |
Written byLiz Latta Archives
April 2024
Categories
All
|