Pan Fried Shrimp
Mary’s Marinara with Garden Tomatoes
Mary’s Marinara with Garden Tomato
This Merola family recipe was passed down to Mary by her Italian mother and is sure to please your family as well! Large stock potSharp paring knifeMesh strainerLarge stainless bowl with ice water (ice bath)Cutting boardLarge sauté panChef's knifeMixing bowlsImmersion blender 1/4 cup Olive Oil1 Yellow Pepper (diced)1 large White Onion (finely diced)6 Garlic Cloves (smashed)2 Shallots (minced)Coarse Kosher Salt12-15 Roma Style Tomatoes (San Marzano or Tiren)½ cup Red Wine2 teaspoon Sugar6-8 Basil Leaves (chiffonade cut)¼ cup Flat Italian Parsley (coarsely chopped)Dry Red Pepper Flakes (to taste)Directions to prepare fresh tomatoes:
In a large stock pot, heat 8 qt of water, add 1 tablespoon of Kosher Salt and bring to a...Cupid Dust Hot Chocolate Bombs
Cupid Dust Hot Chocolate Bombs
Shells
12 oz chocolate (at least 70% cocoa and containing cocoa butter)Filling
¼ cup unsweetened cocoa powder¼ cup powdered sugar½ tsp cinnamon¼ tsp saltCupid Dust (Red Hot Candies)Mini marshmallowsDecorations
Cupid dustTurbinado sugarMelted white chocolate Finely chop chocolate for shells. Heat 2/3 of chocolate slowly in a double boiler over low heat for about 3 minutes, stirring occasionally. Using an instant read thermometer, make sure chocolate does not exceed 120 degrees F. Ensure the heat does not get too high by removing chocolate from heat source and allowing to stand, off heat, to finish melting. Once melted, allow the chocolate to cool to between 89 and 91 degrees. This is your optimal working temperature. ...Arugula Salad
Arugula Salad
8 oz Arugula (prewashed and dried)3 tbsp olive oil (extra virgin)½ lemon (fresh squeezed juice)½ tsp fine sea salt1 tsp white sugar¼ tsp black pepper (fresh ground )1 navel orange1 red onion (small)¼ cup toasted walnuts (coarsely chopped)2 tbsp blue cheese crumbles Using a large wood or glass bowl, mix the olive oil, lemon, salt, sugar, and pepper. Whisk ingredients to blend thoroughly to create the dressing and set aside.With a sharp paring knife, peel the orange removing the skin and pith and set aside. Place the knife between the orange segments and the membrane to remove each segment carefully. Place orange segments in a small bowl. Then squeeze the orange juice from the skin,...Chicken, Shrimp, Sausage Gumbo
Chicken, Shrimp, Sausage Gumbo
⅓ C. lard or vegetable oil2 ½ lbs. okra (divided)1 ½ Tsp. white pepper1 Tsp. finely ground black pepper½ Tsp. ground red pepper2 C. white onion (chopped)8 C. chicken stock2 C. shrimp stock2 C. tomatoes (peeled and chopped)2 ½ Tsp. salt1 clove of garlic (minced)1 Tsp. onion powder½ Tsp. thyme (dried)¼ Lb. unsalted butter (one stick)1 Lb. smoked andouille sausage (cut into coins)1 chicken breast (oven roasted, cooled and shredded)1 Lb. uncooked shrimp½ C. scallions (finely sliced) Chop, slice, shred and measure all ingredients and set aside in order of use. Once underway, there is little time to prepare individual ingredients prior to adding them.Take half of the okra and cut lengthwise into quarters. Cut...Jellied Cranberry Sauce
Jellied Cranberry Sauce
12 oz fresh cranberries1 cup water1 cup sugar1 cinnamon stick1 navel orange Rinse cranberries and remove any soft or spoiled berries.Place berries in a non-stick 2 qt saucepan.Cut orange into slices and remove center core. Then chop into half inch pieces including peel.Add water, sugar, cinnamon stick, and orange pieces to saucepan with cranberriesBring entire mixture to a boil, then cover and reduce to a simmer for 10 minutes. The berries will begin to pop, and the sauce will thicken.Remove from stove and allow to cool for one hour.Transfer Cranberry sauce to a covered container and refrigerate. It is best to make Cranberry sauce 2-6 days before serving to allow the flavors to meld. ...Moist Bread Dressing for Poultry
Moist Bread Dressing for Poultry
1 lb white bread (loaf sliced )¼ lb unsalted butter1 large onion (diced)3 stalks celery (trimmed and diced)1 leek (sliced)1 shallot (peeled and thinly sliced)1 granny smith apple (cored and chopped)¾ cup flat parsley (chopped)¼ cup fresh sage (finely chopped)2 T fresh rosemary (finely diced)1 T thyme (finely diced)2 tsp fine sea salt1 tsp fine black pepper½ cup golden raisins¼ cup dried cranberries2 eggs (room temperature)3 cups turkey or chicken stock (Warm and return to room temperature)1 cooked turkey heart and gizzard (finely chopped, optional) Preheat oven to 200 degrees and position rack to center of oven. Cut bread in one-inch square pieces and place in half sheet baking pans. Use two if needed....
My Mom’s Molasses Cookies
My Mom's Molasses Cookies
¾ C shortening1 C packed brown sugar1 egg¼ C molasses2 ¼ C flour2 tsp baking soda¼ tsp salt1 tsp Allspice1 tsp Saigon cinnamon1 tsp ginger In a large mixing bowl, cream shortening, sugar, egg, and molasses together until well mixed.In a separate bowl, blend all dry ingredients and stir into sugar and egg mixture.Chill at least one hour.Heat oven to 375 degrees F. Form chilled dough into balls about the size of golf balls (#60 cookie scoop). Dip tops in sugar and place on a greased baking sheet with the sugar side up. With fingertip, drip one or two drops of water on each sugar top.Bake 10 to 12 minutes. Allow to cool on cookie sheet...
Sweet Potato Pie
Sweet Potato Pie
Pie Crust
1 ¼ C all-purpose flour1 tsp fine sea salt¼ C unsalted butter (diced)¼ C shortening1 tsp vanilla extract1 T sugar1 ½ T ice waterFilling
2 large sweet potatoes2 medium eggs½ C evaporated milk1 T vanilla extract1 ½ tsp Saigon cinnamon¼ tsp ground nutmeg¾ tsp ground ginger1 tsp fine sea salt½ C granulated sugar½ C lightly packed brown sugar8 T unsalted butter (softened) At least 3 hours prior to making, bake sweet potatoes for 90 minutes at 350 degrees F. Allow to cool completely.For the crust, preheat oven to 325 degrees F. Place flour in a large mixing bowl.Add cold butter, shortening, sugar, salt, vanilla extract and one tablespoon of ice water.Mix ingredients until they form a dough, adding...
Pan Seared Salmon
