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Diane Victoria's Favorite Recipes |
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Chicken Cutlets with Bacon, Rosemary and Lemon Shrimp Etouffee
To Make 1 Quart of Basic Seafood Stock: About 2 quarts of cold water Shrimp shells, heads or other seafood carcasses you are using 1 medium onion, unpeeled and quartered 1 large clove of garlic, unpeeled and quartered 1 rib of celery Bring to a boil over high heat, then gently simmer at least four hours, replenishing the water as needed to keep about 1 quart of liquid in the pot. The pot may be uncovered or the lid set askew. Strain and cool the liquid and refrigerate or freeze until ready to use. (If you are short on time, using a stock simmered 20-20 minutes is better than just water). (I make extra and freeze it for next time in 3 cup amounts) Shrimp Etouffee (makes 8 servings)
Combine seasoning mix- set aside Combine onions, celery and bell pepper- set aside
Heat oil over high heat in
heavy skillet about 4 minutes (will begin to smoke) With long handled metal
whisk mix in the flour. Stir till smooth and continue cooking, whisking
constantly until roux is dark red-brown about 3-5 minutes. This mixture will be
very thick. Remove from heat and immediately stir in the vegetables and 1 Tbs of
the seasoning mix. Continue stirring until cooled, about 3- 5 minutes. In large skillet melt 1 stick of butter over medium heat and add shrimp and green onions, sauté about 1 minute. Add remaining butter, the stock/roux mixture and the remaining 1 cup of stock. Cook until butter is melted constantly shaking the pan (versus stirring) Add the remaining seasoning mix, stir well and remove from heat. Serve immediately over hot cooked rice. (Note: I use 1 and ½ sticks of butter, with the ½ stick at the end) Perfect Roast Chicken 1 4 lb. roasting chicken 1 lemon quartered 4-5 garlic cloves, peeled Rosemary Olive oil Preheat over to 450- stuff washed and dried chicken with quartered lemons and peeled garlic. Truss. Tuck rosemary between thigh and breast. Rub chicken with oil. Bake 30 minutes, then reduce heat to 375 and cook 45 minutes to 1 hour more- until juices run clear. If you need more chicken make several 4 lb. birds and not one larger one- the recipe works best that way. Makes wonderful gravy too.
Chicken in Garlic Sauce (from the Tapas Cookbook)
2 table spoons flour Get the frying pan very hot. Season the flour with salt and pepper. dust the fish fillet with the seasoned flour, then dip into the egg and press into the grated parmesan, making sure the fish is nicely covered. Add a little olive oil to the hot pan and fry the fish fillets for a couple of minutes on each side until golden brown.
SPICY SAUSAGE POTATO CASSEROLE 4 or 5 teaspoons vegetable oil 1 1/2 cups thinly sliced potatoes 3/4 lbs sweet or hot Italian sausage cut in small pieces or remove casing and crumble 1/2 cup chopped onion 1/2 cup chopped green peppers 6 eggs 1/2 cup milk 3/4 teaspoon baking powder 1/4 cup grated Parmesan cheese 1/2 cup tomato sauce 4 ounces shredded mozzarella Use vegetable oil, grease 2 quart casserole. Arrange next four ingredients in casserole and bake in moderate oven (375°) for 35 to 40 minutes. Beat together next four ingredients and salt and pepper to taste. Pour over the first mixture; reduce heat to 325° and bake 30 minutes. Drizzle with sauce and spread mozzarella over top. Bake 10 minutes more.
Curried Chicken Thighs 8 chicken thighs (about 2 1/2 pounds with bone or boneless) two tablespoons cooking oil one medium onion, chopped one clove garlic, minced three to 4 teaspoons of curry powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 of a cup of chicken broth * 1 medium apple cored and chopped (or substitute raisins) 3 cups hot cooked rice assorted condiments: raisins, a bit of toasted coconut. Skin the chicken, rinse chicken, pat dry with paper towels. In a 10-inch skillet cook the chicken in hot oil over medium heat about 10 minutes or until lightly browned, turning to brown evenly. Remove chicken. If necessary, add one tablespoon additional cooking oil to skillet. Add onions, and garlic, to skillet. Cook until vegetables are tender. Add curry powder, salt, and cinnamon. Cook and stir for one minute, add chicken broth and apple or raisins. (this does not make very much gravy so you may want to use more broth) Return chicken to the skillet bring to boiling, reduce heat. Cover and simmer about 15 minutes or until the chicken is tender and no longer pink. Stir in 2 TBS milk or cream and heat through. Serve with rice and if desired pass condiments. Makes four servings
Panko Crusted Fish (serves 4) 2 Tbs grated lemon zest 2 cups panko bread crumbs ½ cup grated parmesan cheese Salt & pepper 1 tsp dried thyme 4 5-6 oz tilapia (or any white fish fillets) 2 eggs beaten 4 tsp butter 1 Tbs olive oil 2 Tbs lemon juice 1 large green onion sliced Mix the first five ingredients together on large flat plate. Dip the fish in the beaten egg and then dredge in the bread crumb mixture. Heat butter and olive oil in large skillet and place panko crusted fish in skillet and cook about 2-3 minutes a side (until crisp and lightly browned) Just before fish is done add the lemon juice and green onion.
Italian Mac-N-Cheese (serves 4-6) 1 lb. ziti, penne or cvatappi 1 lb Italian sweet sausage 2 Tbs olive oil 1 Tbs butter 3-4 cloves chopped garlic 12 crimini mushrooms sliced (baby bellas) Salt and pepper 2 Tbs flour 1 cup chicken stock 1 cup heavy cream or ½ & ½ 1 10 oz package shredded 4 cheese blend (2 ½ cups) 1 can (14.5 oz) diced tomatoes, drained well 1 tsp hot sauce ½ cup grated parmesan Cook pasta in salted water until al dente Brown and crumble sausage in large skillet. Drain on paper towel. In same skillet add olive oil, butter, garlic and mushrooms. Season with salt and pepper. Saute 3-5 minutes until mushrooms are lightly golden. Add flour and cook 2 minutes. Whisk in stock and then stir in cream. Bring to a bubble and stir in 2 cups of the 4 cheese blend. When cheese has melted add the tomatoes and bring to a bubble again. Remove from heat and add hot sauce. Combine cheese sauce, sausage and pasta and put in oven proof baking dish. Sprinkle remaining ½ cup of 4 cheese bend and grated parmesan over top and either broil or bake until cheese is melted. Serve. Panettone Bread Pudding with Amaretto Sauce Sauce: ½ cup whipping cream ½ cup whole milk 3 Tbs sugar ¼ cup Amaretto liqueur 2 tsp corn starch Bread Pudding One 1 lb loaf panettone bread, crusts trimmed and bread cut into 1 inch cubes 8 large eggs 1 ½ cups whipping cream 2 ½ cups whole milk 1 ¼ cups sugar Sauce: Bring cream, milk and sugar to a boil over medium heat stirring frequently. In a small bowl mix the amaretto and corn starch and then whisk in the cream mixture. Simmer over medium-low heat until sauce thickens, stirring constantly aobut 2 minutes. Set aside and keep warm. (can be made up to 3 days in advance, refrigerated- warm before serving)
Bread pudding: Lightly butter a 13 x 9 baking dish. Arrange the bread cubes in the dish. Whisk the eggs, cream, milk and sugar in a large bowl to blend. Pour the mixture over the bread cubes and press the bread gently to submerge. Let stand for 30 minutes occasionally pressing the bread cubes into the custard mixture. (Can prepare up to 2 hours ahead- cover and refrigerate) Preheat oven to 350- Bake until pudding puffs and is set in the center- about 45 minutes. Cool slightly, spoon into bowls and drizzle with the warm amaretto sauce.
Shrimp with Chili and Basil serves 2-4 5 Tbs veg. oil 1 tsp chopped garlic 4 fresh hot chilies, finely chopped ( I used Hungarian peppers) 16 large shrimp, peeled and deveined ( @ 1 lb) 1 med red pepper cut into 1” cubes 2 Tbs soy sauce 1 Tbs fish sauce 1 tsp sugar 4 Tbs water 1 tsp oyster sauce 20 whole fresh basil leaves- julienned ½ tsp cornstarch 1 Tbs water
Heat oil in wok until HOT- add garlic and chilies and stir fry 30 seconds. Add shrimp and peppers and stir fry 30 seconds. Add soy sauce, fish sauce and sugar and stir fry 30 seconds. Add water and oyster sauce and stir fry 1 minute. Add ¾ of the basil and stir. Dissolve corn starch in the water and add. Stir fry until sauce has thickened and shrimp are done. Transfer to serving dish and top with remaining basil. Serve with hot cooked rice
Ginger-Citrus
Grouper- 4 servings FISH: 1 ½ lbs fish filets 4 tsp grated fresh ginger 1 tsp grated lime peel ¼ tsp salt ¼ tsp pepper 1 Tbs. vegetable oil Heat oven to 350’ Rub one side of each fillet with the ginger and lime peel, season with S&P . Place flour in shallow bowl and dip fish in flour and lightly shake off excess. Heat large oven proof skillet over high heat until hot, add the oil and heat. Add fish seasonded side down, cook 3-4 minutes turning once. Place in oven and
bake 6-8 minutes or until fish just begins to
flake. 2 Tbs. lemon juice 2 Tbs. orange juice 2 Tbs. lime juice 1 Tbs. Dijon mustard ½ tsp. salt ¼ tsp. pepper Mix all ingredients for the vinaigrette in a blender or food processor and drizzle over each plate. Top with one piece of cooked fish.
Pasta with Vodka, Cream and Tomato Sauce
12 oz. favorite pasta (serves 3) ¼ cup butter ½ cup good quality vodka ¼ tsp. red pepper flakes or to taste ¼ tsp Worcestershire sauce 1 cup thick tomato sauce ½ cup of half and half ¾ cup freshly grated parmesan S&P to taste Additional parmesan for serving
Cook pasta according to directions.
Melt butter is large skillet, add vodka, pepper flakes and Worcestershire sauce. Mix well and cook on medium high for 5 minutes or until reduced and vodka is cooked off. Stir in tomato sauce and cream and simmer on medium heat for 5 minutes until thickened. Salt and pepper to taste. Mix together with cooked pasta and add the grated parmesan and mix well. Serve extra cheese on the side.
Pit- I do not add the entire ¾ cup of grated cheese- it makes it too dry I think. I put in about 1/3 of a cup and serve more on the side. Chicken Fricassee with Dumplings—serves 6
5 lb chicken cut into large pieces 1 carrot sliced 4 tbs butter 1 bay leaf 4 tbs olive oil salt and pepper 1 small onion sliced 2 to 3 cups chicken stock 2 ribs celery cut into pieces /with leaves Heat butter with oil in a dutch oven or heavy bottomed pot. Brown chicken well on all sides in butter/oil mixture. Lower heat and pour in the stock to cover the chicken—add the onion, celery, carrot and bay leaf. Cover and simmer 40-45 minutes. Make Dumplings—I use Bisquick mixed with milk according to the package instructions. Drop the dough onto the simmering stock and cook uncovered 10 minutes. Cover and cook an additional 10 minutes.
8- 6 oz. 1” thick
filet mignons Bring steaks to room temp.-rub with olive oil & season with salt and pepper Heat 2 Tbs olive oil in heavy pan over med high heat—Sear steaks moving a bit with tongs so they don’t stick- 2 minutes per side- DO NOT OVERCOOK! Remove-cover & chill about 1 hour. Melt butter and cook shallots, garlic, mushrooms, thyme, parsley, S & P & wine—till liquid is evaporated-Cool. On lightly floured surface- roll out each pastry sheet into a 14” square. Trim to 13” square & cut into 4 - 6 ½ “ squares- ending up with a total of 8 squares. Spread 1/8 of the mushroom mixture on pastry square leaving ½” edge all around-place chilled steak in the center and press gently. Wrap two opposite corners of pasty- overlapping- seal with egg wash-wrap remaining two corners and seal. Place seam side down on rack over non-stick baking sheet—brush tops with egg wash- decorate with scraps if desired and glue with egg wash- cover loosely and refrigerate at least 1 hour to 1 day. Preheat oven to 400*-- brush each with egg wash and bake 30 minutes till pastry is golden and internal temp is—120*-rare 125* med rare 130* med Let sit 5 minutes before serving. White Cheese DipA delicious dip for tortilla chips. Cook Time: 2 hoursIngredients:
Preparation:Combine all of
ingredients in crockpot. Cover and cook on low for about 2 hours,
stirring occasionally, or until cheese is melted. Thin with more milk or
cream if necessary. Taste and adjust seasoning.
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