Bob Recipe: Crunchy Fried Shrimp

shrimp21

from:  Kikkoman
Product:  Panko Bread Crumbs

Bob Recipe:  Crunchy Fried Shrimp

3 large eggs
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound jumbo raw shrimp, peeled and deveined, leaving tails on
1 1/2 cups panko bread crumbs
vegetable oil

Beat eggs in a medium bowl until frothy.  Mix flour, salt and pepper in another medium bowl.  Dredge shrimp in flour mixture, shaking off excess.  Dip shrimp into eggs and then coat both sides with panko, pressing panko onto shrimp.  Pour enough oil into large, heavy pot to reach depth of 2 inches and heat oil to 350 F.  Working in batches, add shrimp to hot oil and deep-fry until cooked through, about 1 minute.  Remove and drain shrimp on paper towels.  Arrange shrimp on platter.

More recipes at http://www.kikkomanusa.com

Bob Recipe: Blazin’ Burger Bites

from:  Essential Everyday
Product:  Cheddar Cheese Deli Style

Bob Recipe:  Blazin’ Burger Bites
Active time:  30 minutes    Total Time: 30 minutes  Amount:  12 burgers

1/2 cup mayonnaise
5 tablespoon chopped jalapenos, divided
1 teaspoon ground cumin, divided
3/4 teaspoon chili powder, divided
3/4 teaspoon garlic powder, divided
1/4 teaspoon cayenne pepper, divided
2 lbs lean ground beef
6 slices deli style medium cheddar cheese, halved
12 silver dollar buns, toasted

In small bowl, combine mayonnaise, 2 tablespoons jalapenos, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder and 1/8 teaspoon cayenne; salt and pepper to taste.  Set aside.

In medium bowl, combine beef, remaining jalapenos and remaining spices; salt and pepper to taste.  Shape into 12 mini-patties.

Heat a large skillet over medium heat.  Add burgers and cook, turning occasionally, until internal temperature reaches 160 F (about 6-8 minutes).  top with cheese; place burgers on toasted buns and top with jalapeno mayonnaise.

for more recipes:  http://www.essentialeveryday.com

Bob Recipe: 7 layer Tortilla Chip dip

 

Can’t make a dip?  Well, it’s time for you to impress your guests with this super easy tortilla chip dip.  It works everytime!

from:  Clancy’s
Product:  Tortilla Chips (Guacamole-flavored)

Bob Recipe:  7 layer Tortilla Chip dip

1 can (16 oz) refried beans
1 cup Cheddar or Monterey jack Cheese, shredded
1 can (2 1/4 oz) black ripened olives, sliced, pitted and drained
1 medium tomato, chopped
1 cup sour cream
1 cup guacamole
1 cup salsa
1 bag tortilla chips

Using a 10-inch glass pie plate, spread the refried beans over pie plate bottom.  Make a layer with the cheese, followed by the olives then the tomato, next the sour cream, a layer of guacamole, and top with salsa.  Cover with plastic wrap and place in refrigerator to chill for 30 minutes.  Serve with guacamole flavored tortilla chips.

Bob Recipe: Italian Tomato Appetizer Pizza


You don’t even have to knead the dough…refrigerated pizza crusts are the way to go.  This really is a cool appetizer recipe, try it!

from:  Essential Everyday
Product:  Fancy Shredded Italian Style Cheese Blend

Bob Recipe:  Italian Tomato Appetizer Pizza

Active time:  10 minutes  Total time:  25 minutes  Amount:  20 servings

1 (13.8 oz) packaged refrigerated pizza crust dough
2/3 cup mayonnaise
1 (8 oz) package shredded cheese, divided
3/4 cup shredded or grated parmesan cheese, divided
2 teaspoons Italian seasoning, divided
1/8 teaspoon garlic powder
1-2 medium tomatoes, thinly sliced

Place pizza dough on a greased 14-inch pizza pan.  Press dough from center to edge of pan, making edges thicker than the center; set aside.

In a small bowl, combine mayonnaise, 1/2 cup shredded cheese, 1/2 cup parmesan cheese, 1 teaspoon Italian seasoning and garlic powder.  Spread over entire pizza; top with remaining shredded cheese.

Lay tomato slices over cheese; season tomatoes with salt and pepper to taste.  Sprinkle entire pizza with remaining 1 teaspoon Italian seasoning and remaining 1/4 cup parmesan cheese.

Bake in a preheated 400 F ove 15-18 minutes or until cheese is melted and golden brown.  Remove from oven and cut into appetizer squares.

Note:  Pizza can be assembled up to 1 hour ahead and refrigerated unil ready to bake.

 

“Light not so sweet” Tres leches cake

Here’s sharing recipe for the tres leches cake I baked and brought to our “Taco Monday”.

“Light not so sweet” Tres leches cake

Sponge Cake
1 1/2 cups unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups sugar, divided
1/3 cup cold water
2 teaspoons vanilla
1 teaspoon almond flavoring

In a medium-sized mixing bowl, whisk together the flour, baking powder and salt; set them aside. In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.  Add 1/2 cup sugar gradually and continue beating until stiff peaks form.  Set them aside.

In a separate bowl, beat the egg yolks until they’re pale yellow, thick and fluffy.  Add the remaining 1 cup sugar and continue beating until the mixture falls from the beaters in ribbons.  Add the 1/3 cup cold water and flavorings to the egg yolk mixture, then stir in the dry ingredients. Gently fold in the beaten egg whites.

Grease and flour a 9 x 13-inch pan.  Spoon the batter into the pan, and level it with a spatula.  Bake the cake in a preheated 350 degrees F oven for 28 to 30 minutes, until a wooden skewer inserted in the center comes out clean.  Let the cake cool in the pan for 20 minutes

Tres Leches Soaking Mix:
3/4 cup evaporated milk
1/2 cup sweetened condensed milk
1/3 cup heavy cream
1 tablespoon rum or brandy or 2 teaspoons vanilla extract

Whisk together the three milks and the rum or brandy if you are using it. While the cake is in the pan, poke holes all over the cake using fork.  Slowly pour the liquid over the cooled cake.  Refrigerate for three hours, or overnight if possible.

Frost with cool whip and garnish top with chopped maraschino cherries.
More photos from our Taco Monday Party…

tacos anyone?

carne asada i think..not sure

cooked ground beef

guacamole and tomatillo salsa

oh so good!

Mexican Lasagna

Our Group 244 C had a Potluck party recently — and we feasted on pulled pork, bloomin’ onion bread, meatballs with sauerkraut, chips n’ dips….and the best of ’em all was my friend Pedro’s Mexican Lasagna.   Layers of soft, spongy corn tortillas in between salsa-flavored ground beef and beans, topped with guacamole and sour cream…it’s yummy, filling, tastilicious and “hallelujah” awesomeness.  Pedro, oh Pedro, you make me want to do this dish every weekend.   Pedro gave me tips on this lasagna creation:  cut edges of round corn tortillas to form squares (easy to layer them in a rectangular 13 x 9 Pyrex dish), and sprinkle grated cheeses on tortillas before adding filling mixtures of ground beef, salsa and beans.  Pedro added it is okay to do this with good hearthy chili for the filling.

Mexican Lasagna
Just when you want something “Mexican”…makes 2 rectangular pans, one for potluck party, and one for your family to enjoy too!

2 lbs ground beef, cooked until brown and drained well
1 green bell pepper, diced
1 large onion, diced
1 tablespoon minced garlic
1 can (16 oz) black beans, rinsed and drained well
1 can (16 oz) chili beans, rinsed and drained well
1 can (29 oz) tomato sauce
1 jar medium salsa (about 2 cups)
1 tablespoon chili powder
1 tsp cumin powder
1/4 teaspoon crushed red pepper flakes
salt, black pepper, sugar to taste (I add more sugar, I like it sweeter)
corn tortillas, trimmed
shredded Mexican cheese
half a block of cream cheese, sliced

Toppings/sides:
Iceberg Lettuce, tomatoes, cilantro, green onion and sour cream

Preheat oven to 375 F.  Saute cooked ground beef with green pepper, onion and garlic.   Add beans, tomato sauce, salsa, and seasonings;  simmer for 15 minutes.  Spoon small amount of meat mixture into 9×13 pan and spread to coat bottom of pan.  Top with tortillas, sprinkle cheese over, and cover with half of meat mixture.  Place another layer of tortillas, cheese and meat mixture.  Cover tightly with foil.   Repeat layers with another rectangular pan (I use the store-bought disposable foil pans).  Bake in preheated oven for 20 minutes.  Remove foil; top with more shredded cheese and bake for 5  minutes or until cheese is melted.  Serve with lettuce, tomatoes, cilantro, green onion, guacamole and sour cream.

trimmed edges of corn tortillas, for frying

Some photos from our Potluck Party…yummy!

pepperoni pizza rolls

 

red velvet cupcakes with cream cheese frosting

pulled pork

 

asian-style coleslaw

 

quinoa salad to die for

classic creamy coleslaw

Pedro’s mexican lasagna

meatballs with sauerkraut

hosts John and Lori

candice/zach brought the bloomin’ bread

here’s Pedro and Kristin

 

 

 

 

 

 

 

Caramelized Onion Dip a la Trader Joe’s

CARAMELIZED ONION DIP ALA TRADER JOE’S
This one’s truly addicting…so double, triple the recipe.  I love this served with pita chips.
Makes about 3 1/2 cups

3 cups chopped onions (white or yellow)
1 tablespoon butter
2 tablespoons olive oil
1/2 block (4 oz) regular cream cheese, softened
1/2 cup + 2 tablespoons sour cream
6 tablespoons mayonnaise
1/4 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

In a large saucepan over high heat, saute onions in butter and oil for 10 minutes or until softened, stirring frequently.  Reduce heat to moderate and continue to cook, stirring occasionally, until onions turn brown or are caramelized, about 20 minutes.   Cool slightly, then coarsely chop the onions.

In a medium bowl and using an electric mixer, beat cream cheese, sour cream and mayonnaise until blended and smooth.   Stir in onions and season with cayenne pepper, salt and black pepper.  Cover and refrigerate until chilled.

Casual Bruschetta…anytime!

CASUAL BRUSCHETTA
A party starter that is simple to make, you can even snack on this anytime.

What you need:
cutting board, bread knife, olive oil, salt, pepper, baking sheets, serving platters, and toppings

Bread Preparation:
Make 1/2 inch thick diagonal slices of crusty baguettes or Italian breads.   Arrange slices on a lightly greased baking sheet.  Brush the bread with extra virgin olive oil (you may want to rub a garlic  clove cut in half or top with chopped herbs) and lightly toast them in the oven, 325 F, about 6 to 10 minutes (watch closely as not to burn the baguette slices).  Or you can brown in toaster oven.

Topping Preparation:
2 cups chopped ripe tomatoes
freshly squeezed juice of half lemon
1/4 cup extra virgin olive oil
paprika, salt and pepper to taste
splash of balsamic vinegar (for sweetness, if desired)
Stir and allow to marinate to develop flavors

Assembly:
Place toasted baguette slices on your serving plate and put a heaping tablespoon of marinated toppings.  Garnish with strips of roasted pepper, chunks of fresh mozzarella, chopped basil leaves (and endless variety of toppings, check your pantry).   I usually squeeze more lemon juice on top. Serve immediately.

Sushi (California) Rolls for Sushi Beginners

My 244C classmate, sweet Jamie, loves California rolls (that’s just my only favorite sushi ).    And I like Jamie to forget the expensive store-bought sushi rolls, and instead to try my easy-to-follow California maki recipe.  With merely few ingredients and few materials, Jamie wouldn’t be scared of making sushi…she’d be rolling out sushi like a pro.

SUSHI (CALIFORNIA) ROLLS FOR SUSHI BEGINNERS
And it always begins with making sushi rice.

Cooked and seasoned sushi rice    5 sheets Roasted Nori
1 large cucumber   2 – 3 ripe avocados     10 pieces imitation crab sticks
Pickled ginger and soy sauce, for dipping

Materials:      Bamboo Sushi Roll Mat       Sharp Knife      Clean Cutting Board
Wooden Spoon or Plastic Rice Paddle

1)  Cook sushi rice.  Wash and rinse well 4 cups of uncooked Japanese sweet rice (choose the round shaped grains).  Place in electric rice cooker pot and add 5 cups cold water and cook.  While rice is cooking, heat (don’t let boil) seasonings (8 tablespoons rice vinegar, 6 tablespoons sugar and 4 teaspoons salt) in a small saucepan, whisking until solids are dissolved.   Carefully pull out the cooked rice with rice paddle onto a large glass/wooden (nonmetallic) bowl (Note:  leave out any burnt or stuck rice in the pot).   Lightly drizzle the seasoning over the rice while carefully cutting the seasoning in with a wooden spoon (not stirring, but chopping the spoon horizontally through the rice).   Set the rice aside and let it cool to room temperature (bring out your handheld battery-operated fan here to quickly cool down the rice). Don’t refrigerate the rice, keep the rice covered with a clean damp cloth until you are ready to make your sushi rolls.   Sushi rice is ready when it has a nice sheen and a bit of stickiness.

2)  Prepare fillings.     Peel (de-seed if you want to) the cucumber and slice into thin strips.   Cut crabsticks into matchstick sized slices.    Cut avocados in half, remove its large seed, peel and slice in matchstick sized slices (spritz a little lemon or lime on the avocado to prevent browning).

3)  Unroll bambo sushi roll mat (I purchased mine for a dollar) away from you on the cutting board.  Lay 1 nori sheet on mat, lining up short edge with bottom of mat, with rough side facing upwards.

4)  Moisten hands with water.   Spread a cupful (or less) of cooked-warm sushi rice evenly over the nori,  slightly pressing with wet finger tips, and leaving 1 inch border at the top edge for sealing.

3)  Arrange small portion of sliced avocados, cucumber and crabsticks in a horizontal line down the center of the rice (only if you like, smear tiny bit of wasabi in the filling; nah, TOO intense for me!).

4)  Time to roll.   Place your thumbs underneath the bamboo mat, gently lifting it up.  Grab the ingredients with the rest of your 4 fingers to secure it.  Roll mat forward and using both hands, give it a gentle but firm squeeze to make sure the roll is tightly packed and secured.  Seal the border with wet finger tips.

5)  Remove the bamboo sushi mat and using a moist and very sharp knife, slice roll into eight pieces.

6)  Serve with sushi dip (pickled ginger mixed with soy sauce).  And it’s time to practise your chopsticks skills.

The Black Sheep Restaurant in Whitewater, Wisc plus Chef Tyler’s Polenta recipe

We’re supposed to meet with Chef Tyler Sailsbery of the Black Sheep at 4 pm, but we showed up at his place (to me, the Black Sheep dining room layout design is nice and warm with interesting black and white fixtures) about an hour early.   Chef/Owner Tyler has this smile that is so welcoming and that really made us feel pretty excited to know more about his newest Whitewater restaurant venture and his menu offerings.

It wasn’t busy yet so we seized the opportunity and got comfortable with Chef Tyler who then handed us the menu (single white paper sheet shows antipasti, entrees and dessert on front page and wine list at the back page…simply perfect!).   The menu items were Chef Tyler’s interpretation of French and Italian classic restaurant fare.  Also written in the menu, “Sharing our love for fine local food!”, which Chef Tyler explained he pride himself of being constantly motivated to use fresh, locally sourced foods and ingredients  (from fresh vegetables to award-winning Wisconsin cheeses) for his well thought-out and inspired dishes.

I love hors d’oeuvres — and Chef Tyler’s bruschetta plate offerings were indeed a fitting introduction to this Whitewater gem, The Black Sheep restaurant.  The bruschetta appetizers (derived from the Italian word for “roast over the coals”) start with roasted Italian bread that has been rubbed with garlic cloves, drizzled with extra virgin olive oil and seasoned with salt and pepper.  And the variety of toppings really offered that unexpected element of complex combination of flavors and colors  — roasted red pepper, avocado, goat cheese, balsamic fig glaze, brandied fruits, etc.  They all disappeared fast — who could resist the nice crunch and surprise flavors.

We did enjoy some entree samples as well.  Chef Tyler’s house-made ravioli stuffed with local farm lamb sausage and then topped with a fresh rosemary mushroom cream sauce and to that I simply remarked, “Wow”.

Then there’s the oven roasted lightly-seasoned salmon filet (baked to perfection and am pretty sure “fork” was involved to check its doneness), drizzled with a lemon caper cream and nicely resting on a cedar plank (yes, a piece of wood, and not for consumption) and over a square of firm polenta (really great flavors for such a simple side dish…Tita Veronica loved loved loved it).

And the star dish for me:  Pork loin glazed with Cherry Stout Reduction.   Pork was not bland and dry at all, and the combination of spices and fruity flavors just made this dish successful and I must say, to die for (hats-off to Chef Tyler!).

The standout dessert, the Chef’s specialty, Pot de Creme was perfection in both flavors and sophistication:  rich and satin-smooth chocolate custard, not too sweet and topped with macerated pears and fresh whipped cream (and note I only had a spoonful and the rest enjoyed by Tita Veronica, now she’s all too “frenchy-sophisticated” come Hall of Fame Awards Night!).  Chef’s dessert is indeed a chocolate lover’s dream come true…simply divine.  For more information, including renovation gallery, location, menu and wine list, please visit website;  http://www.eatatblacksheep.com

CHEF TYLER’S POLENTA (oh-so-good!)

Polenta:
6 cups water   2 teaspoons salt  1 3/4 cups yellow cornmeal    3 tablespoons unsalted butter
Bring water to a boil in a large saucepan. Add 2 teaspoons salt, gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter and stir until melted.

Tyler’s Personal Polenta Recipe Addition:
1/2 cup shredded parmesan cheese
1/4 cup diced shitake mushrooms –> sauteed in a pan with onion and garlic
1/4 cup baby bella mushrooms
1 tbs fresh rosemary  1 tsp savory   1 tbs thyme
Put this mixture into the basic polenta mix and combine.

We (Veronica, Joe, Glenn and me) all went home full….there really is nothing better than starting April with a happy tummy.

CASUAL BRUSCHETTA
A party starter that is simple to make, you can even snack on this anytime.

What you need:
cutting board, bread knife, olive oil, salt, pepper, baking sheets, serving platters, and toppings

Bread Preparation:
Make 1/2 inch thick diagonal slices of crusty baguettes or Italian breads.   Arrange slices on a lightly greased baking sheet.  Brush the bread with extra virgin olive oil (you may want to rub a garlic  clove cut in half or top with chopped herbs) and lightly toast them in the oven, 325 F, about 6 to 10 minutes (watch closely as not to burn the baguette slices).  Or you can brown in toaster oven.

Topping Preparation:
2 cups chopped ripe tomatoes
freshly squeezed juice of half lemon
1/4 cup extra virgin olive oil
paprika, salt and pepper to taste
splash of balsamic vinegar (for sweetness, if desired)
Stir and allow to marinate to develop flavors

Assembly:
Place toasted baguette slices on your serving plate and put a heaping tablespoon of marinated toppings.  Garnish with strips of roasted pepper, chunks of fresh mozzarella, chopped basil leaves (and endless variety of toppings, check your pantry).   I usually squeeze more lemon juice on top. Serve immediately.

 

Here’s the press release from Christine Lindler of Flavorful Insight, thanks Christine…

Experience Local Flavor and Flair at The Black Sheep Restaurant Grand Opening Whitewater, Wisconsin

At the new Black Sheep Restaurant’s preview event, “Taste of Wisconsin,” you can meet, greet and eat while sipping local wines and microbrews.  It’s the perfect opportunity to discover how Chef/Owner Tyler Sailsbery combines locally sourced foods and seasonal ingredients with his own interpretations of French and Italian classic menu items. The “Taste of Wisconsin” Evening Grand Opening Social and Dinner takes place on March 30th and 31st. In addition to sampling signature appetizers and entrees, attendees will have a chance to get acquainted with some of the local producers whose foods are featured on the menu. Local producers attending the Grand Opening tasting event include Steve Pinnow of Pinn-Oak Ridge Farms offering fresh WisconsinLamb™ and Joe and Wendy Staller of Staller Estate Winery.

Chef Tyler Sailsbery was raised on a Wisconsin farm, schooled in the culinary arts, and is a graduate of the University of Wisconsin—Whitewater, having specialized in business entrepreneurship. With an emphasis on fresh, local and seasonal ingredients, a majority of the foods featured at The Black Sheep are grown or produced within 75 miles of the restaurant. His menu offers a quality local food experience featuring items such as local rainbow trout, high-quality lamb, award-winning Wisconsin cheeses and fresh-from-the-farm seasonal produce. Some of the locally sourced foods have come from DaVALS White Buffalo Farms, Crave Brothers Farmstead Cheese, Flyte Family Farms, Forgotten Valley Farms, Gourmet Delight, Don’s Produce, Under the Oaks Farm and Waterhouse Bakery. Locally produced beverages on the menu include Staller and Wollersheim Wines, as well as wide selection of local microbrews from Ale Asylum, Capital Brewery, Central Waters Brewery, New Glarus Brewing Company, Sprecher Brewery and Tyranena Brewing Company.

For the March 30th and 31st “Taste of Wisconsin” Grand Opening, Chef Tyler Sailsbery will be offering a sample of Black Sheep’s menu. From 4 to 6 p.m. on both evenings, samples of bruschetta appetizers will be paired with local wines and microbrews. The name bruschetta is derived from the Italian word for “roast over the coals.” The appetizer menu features of selection of specialties that start with roasted bread that has been rubbed with garlic cloves, drizzled with extra virgin olive oil, and seasoned with salt and pepper. The Black Sheep bruschetta varieties include combinations such as roasted red pepper, goat cheese and balsamic; and brandied fruit, goat cheese and balsamic fig glaze. From 6 to 8 p.m. on both Grand Opening evenings, entrée samples will include lamb ravioli, and pork loin glazed with cherry stout and paired with New Glarus microbrews.

For reservations or more information, contact The Black Sheep by calling 262.458.4751 or visiting the website at http://www.eatatblacksheep.com. The restaurant’s hours are Monday, and Wednesday through Saturday from 4:30 to 9:30 p.m., with Sunday Brunch served from 10:30 a.m. until 3 p.m.  The Black Sheep is closed on Tuesdays.

The Black Sheep Restaurant is Downtown Whitewater’s newest dining restaurant offering a quality local food experience.  Serving local rainbow trout, high quality lamb to award-winning Wisconsin Cheese coupled with seasonal produce, truly adds local flavor to French and Italian inspired dishes. For a homegrown and hearty dining experience nestled in Downtown Whitewater, eat at The Black Sheep.

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