January 13, 2009
Crab Carolina Rice
Ingredients:
1 1/2 cups Carolina or other long-grain white rice
1 tablespoon Old Bay Seasoning
2 1/2 tablespoons unsalted butter
14 ounces crabmeat
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped canned tomatoes, drained
1 teaspoon fresh lemon juice
Salt
2 scallions, thinly sliced (optional)
Directions:
In a large saucepan of boiling water, cook the rice over moderaly high heat, stirring occasionally, until tender, about 12 minutes. (This can be done in a rice cooker as well.) Drain and spread on a baking sheet to cool.
In a large skillet, toast the Old Bay Seasoning over low heat until fragrant, about 40 seconds. Scrape the spice mixture into a small bowl and let cool. Melt the butter in the skillet. Add the crabmeat and 1 teaspoon of the Old Bay Seasoning and cook over moderately high heat for 1 1/2 minutes, tossing gently with a spatula. Transfer to a plate.
Heat the oil in the skillet. Add the onion and cook over moderately low heat until softened, about 4 minutes. Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook until dry, about 4 minutes. Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes. Add the crabmeat and lemon juice and cook, stirring, until hot. Season with salt and transfer to warmed bowls. Sprinkle the scallions over the rice and serve.
(This recipe can be prepared through Step 1 and refrigerated overnight.)
Posted by Kelli Little at 05:32 PM
Roasted Potatoes w/Lemon
Ingredients:
12 peeled and chopped potatoes
4-5 lemons
2-3 cups chicken broth (or vegetable broth)
1/4 cup shortening
Olive oil
Garlic (fresh or powdered)
Oregano
Salt
Pepper
Directions:
Wash the potatoes. Cut into quarters lengthwise, and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1cm deep with water if needed. Season the potatoes with salt, pepper, orgenano, and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening (or lard) into 1/2 in. by 1/2 in. cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375 degrees for about 30-40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crips them as desired. Squeeze a lemon or two over them.
Posted by Kelli Little at 05:27 PM
Tuscan Roasted Potatoes
Ingredients:
4 med. russet potatoes, peeled & cut into 4-6 pieces each, kept in a bowl of cold water
6 - 12 unpeeled cloves garlic
4 - 6 sprigs fresh Rosemary, leaves only
Extra-Virgin Olive Oil
Salt & freshly ground black pepper
Directions:
Preheat the oven to 375 f. Remove the potatoes from the water and dry in a kitchen towel. Combinethe potatoes and garlic in a bowl and add one or two tablespoons (possibly more) of olive oil. Toss with spoon or with your hands to coat all the potatoes and garlic cloves with the oil.
Spread the potatoes and garlic evenly over the bottom of a baking dish and sprinkle the rosemary leavesall over. Add salt and freshly ground black pepper and place in the oven.
Toss the potatoes at fifteen minute intervals so they'll brown all over. Check for doneness after about forty five minutes. This will vary by as much as fifteen minutes depending on the actual temperature of your oven, and the moisture content of the potatoes, but you're seeking a rich, brown color, and a good crust.
Posted by Kelli Little at 05:25 PM
Cheesy Garlic and Dill Roasted Red Potatoes
b>Ingredients:
20 garlic cloves, unpeeled
1 tbl olive oil
1 tbl water
Dill, fresh or dried
Salt and pepper to taste
3 tbl butter, room temperature
6-8 red potatoes (medium)
1/2 -3/4 cup fresh parmesan cheese, grated
Directions:
Preheat oven to 400 degrees Farenheit. Combine garlic and oil in a small, ovenproof dish and cover tightly with foil. (If you don't have a dish, make several layers out of tinfoil, place the mixture within, and tightly bind together.) Bake until garlic is very tender, about 45-50 minutes. Cool slightly. Shell the garlic.
Transfer shelled garlic into a bowl and mash with a fork. Add the butter and whip until relatively smooth. Transfer garlic butter to a small bowl. (You can make this one day in advance. Cover the mixture and refrigerate. Bring to room temperature before continuing.)
Heat oven to 500 degrees F, or set on Broil.
Quarter potatoes and place in a large pot of boiling salted water, cooking until just tender, about 10 minutes. Drain and cool slightly.
Transfer to a large pan. Add garlic butter and toss. Sprinkle potatoes with dill, salt, and pepper to taste. Sprinkle on parmesan cheese. Place in the oven and broil for approximately 5-10 minutes, until the cheese is browned on top.
Posted by Kelli Little at 05:09 PM
Simple Awesome Stuffing
Ingredients:
1 pound multi-grain bread
1/4 cup olive oil
1 tbl thyme
1 tbl sage
1 clove garlic, minced (or to taste)
6 tbl butter
1 1/2 cup finely chopped onion
1 1/2 cup thinly sliced celery
1/3 cup chopped fresh parsley
1 3/4 cups turkey stock or chicken stock
Directions:
Without using the heals of the bread, cut bread with crust into 1" cubes. This should yield approximately 10 cups, loosely packed. Place these cubes in a large pan and let sit overnight to dry. If you don't have that kind of time, toast the bread to golden in the toaster before cutting. After toasting and cutting into cubes, place in oven for approximately 30 min at 200 degrees F, until almost the consistency of croutons. (Not as hard though.)
Preheat oven to 375 degrees F.
Melt butter in a large skillet over medium-high heat. Add onion, celery, and parsley. (You can always add more vegetables to this mixture. This recipe was made for someone who doesn't much like veggies in his stuffing.) Saute vegetables until they are soft, approximately 10 minutes. (You can also prepare the veggies one day before hand and refrigerate until use.)
In a small bowl, mix together oil, thyme, sage, and garlic. Once the bread cubes are sufficiently prepared, place them in a big bowl, drizzle with the oil mixture, and toss. Toss in the veggie mixture.
Butter 11X7X2" glas baking dish. Place final mixture into the pan and spread throughout evenly. Gradually add hot broth throughout the entire dish, making certain to cover all areas. Cover dish with buttered foil, buttered side down. Bake stuffing until heated throughout, 20-25 minutes. Uncover and bake until top is brown, 20-25 minutes longer, and serve.
Note: Some people don't like rich foods. If this is the case, lessen the amount of sage and thyme that you are using in this recipe by a 'smidgeon'.
Posted by Kelli Little at 05:02 PM
Dill Garlic Roasted Red Potatoes
Ingredients:
8 med. to large red potatoes, cut into small wedges
1 medium red onion, cut into small wedges
2 tbl olive oil
2 tsp. butter
3 tsp. garlic, minced
2 tsp. dried dill
2 tbl chopped basil, fresh
2 tsp parsley, dried
1 tsp salt
1/2 tsp coarsely ground pepper
Directions:
Preheat oven to 400 degrees. Butter a shallow baking pan (or two, depending on how big it is. You want to make certain the potatoes are all leveled out, and not piled on top of one another.)
Place potato and onion wedges in a big bowl. Mix all other seasonings and olive oil in a smaller bowl; drizzle over wedges, and toss to combine and coat completely. Transfer potatoes into the prepared pan. Bake/roast for approximately 40 minutes, turning a couple of times, until the potatoes are tender and golden.
Serves approximately 4-6.
Posted by Kelli Little at 05:01 PM