Boiling Shrimp till a few float

Posted on by September 28, 2015
  • 2 lb. shrimp head on, no matter the size of shrimp, cover with water so there is at least 1 to 2 inches of water covering.
  • 1/4 cup cider vinegar
  • 3 to 4 tablespoons Old Bay Seasoning, to taste
  • spices, to own liking,if desired

Directions

  1. I don’t care if you use cold, warm or hot water!
  2. Start cooking shrimp.
  3. The water may never come to a boil.
  4. But constantly stir shrimp.
  5. Don’t worry about the water boiling or time, it does not matter!
  6. When you see 1 or 2 shrimp float drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
  7. Drain well and chill 1 hour before serving!
  8. If eating hot serve right after cooking.
  9. If you follow this method you will only serve the best.
  10. I have been following my recipe for over 20 years and it is fool proof.

A Reviewer said; “add along with the Ole bay, some Garlic powder and Cavender’s Greek seasoning (Salt Free version), keeps the shrimp from getting tough. ”

Found at http://www.food.com/recipe/perfect-boiled-shrimp-112889

7/28/15 – First try was with headless and the tails rose to point up after only a few minutes in the water that was boiling when dropped in. Did not seem so rubbery but also not “crunchy”.

Mary’s Mustard Greens

Posted on by September 28, 2015

First made on March 4, 2015.

1 small bunch of mustard greens
2 strips of thick sliced smoked bacon
1 white end of a leek
1T Butter
White wine
2 cloves garlic minced
Salt and pepper to taste

  1. In large dry skillet begin cooking 2 strips of thick slice smoked bacon cut in 1/2″ long pieces.
  2. When the bacon has cooked enough to have bacon fat pooled in the pan, but not done, add the white part of the leek cut into 1/2″ pieces broken into ringlets and sweat them;
  3. Add 1T butter to increase the fat level;
  4.  Deglaze with cheap chardonnay and once deglazed add more wine to create a thin sauce;
  5. Add greens that have been rough cut to 3/4″ slices;
  6. Steam with lid to wilt then add 2 gloves of minced garlic;
  7. season to taste with fresh-ground course black pepper and kosher salt;
  8. Cook until almost done and turn off until Tom is home from work;
  9. Reheat to finish cooking and serve.

Paleo Avocado-Cilantro-Lime Sauce Recipe

Posted on by January 27, 2015

A substitute for mayo and other gluten containing sauces.
Paleo Avocado-Cilantro-Lime Sauce Recipe

Ingredients

  • 1 avocado, pitted
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro leaves
  • 1/2 jalapeno pepper, seeded
  • 2 tbs olive oil
  • 1 tsp chipotle seasoning
  • 1/2 tsp garlic
  • 1/2 tsp cumin
  • Salt to taste

Instructions

  1. Simply add all the ingredients to an electric blender and pulse until smooth
  2. Add up to a 1/4 cup of water to thin if needed
  3. Store in refrigerator until ready to serve

http://paleonewbie.com/paleo-avocado-cilantro-lime-sauce/

HEART ATTACKS AND WATER

Posted on by January 27, 2015

Preface: Good advice below but do not know the source

I [do not know who I is] asked my Doctor why people need to urinate so much at night time. Answer from my Cardiac Doctor – Gravity holds water in the lower part of your body when you are upright (legs swell). When you lie down and the lower body (legs and etc) seeks level with the kidneys, it is then that the kidneys remove the water because it is easier. This then ties in with the last statement!

Correct time to drink water… Very Important. From A Cardiac Specialist!
Drinking water at a certain time maximizes its effectiveness on the body
2 glasses of water after waking up – helps activate internal organs
1 glass of water 30 minutes before a meal – helps digestion
1 glass of water before taking a bath – helps lower blood pressure
1 glass of water before going to bed – avoids stroke or heart attack

My Physician told me that water at bed time will also help prevent night time leg cramps. Your leg muscles are seeking hydration when they cramp and wake you up with a Charlie Horse.

====================

Mayo Clinic Dr. Virend Somers, is a Cardiologist from the Mayo Clinic, who is lead author of the report in the July 29, 2008 issue of the Journal of the American College of Cardiology.

Most heart attacks occur in the day, generally between 6 A.M. and noon. Having one during the night, when the heart should be most at rest, means that something unusual happened. Somers and his colleagues have been working for a decade to show that sleep apnea is to blame.
1. If you take an aspirin or a baby aspirin once a day, take it at night.
The reason: Aspirin has a 24-hour “half-life”; therefore, if most heart attacks happen in the wee hours of the morning, the Aspirin would be strongest in your system.
2. FYI, Aspirin lasts a really long time in your medicine chest, for years, (when it gets old, it smells like vinegar).

==================
Something that we can do to help ourselves – nice to know. Bayer is making crystal aspirin to dissolve instantly on the tongue. They work much faster than the tablets.

Why keep Aspirin by your bedside? It’s about Heart Attacks.
There are other symptoms of a heart attack, besides the pain on the left arm. One must also be aware of an intense pain on the chin, as well as nausea and lots of sweating; however, these symptoms may also occur less frequently.

Note: There may be NO pain in the chest during a heart attack.
The majority of people (about 60%) who had a heart attack during their sleep did not wake up. However, if it occurs, the chest pain may wake you up from your deep sleep.
If that happens, immediately dissolve two aspirins in your mouth and swallow them with a bit of water.
Afterwards: – Call 911. – Phone a neighbor or a family member who lives very close by.- Say “heart attack!” – Say that you have taken 2 Aspirins.
Take a seat on a chair or sofa near the front door, and wait for their arrival and …DO NOT LIE DOWN

Mary’s Cole Slaw

Posted on by October 7, 2019

Ingredients for Mary’s slaw as of Nov. 2014:

  • 14 oz. precut premium cole slaw with carrots
  • 2 carrots, some red onion, 3 stalks celery – all chopped to add taste and crunch
  • 1/4 C  pecan oil
  • 3 T apple cider vinegar
  • mayonnaise in Tom’s portion
  • 1/4 T Dijon mustard
  • 1/4 tsp granulated garlic
  • 1/2 tsp celery seed
  • salt and cayenne pepper to taste

Broiled Cauliflower Steaks with Parsley and Lemon

Posted on by November 27, 2014

Mary made this Nov. 21, 2014 for the first time and it was GREAT.

Recipe courtesy of Alex Guarnaschelli and Food Network
Total Time: 2 hr 45 min
Prep: 15 min
Inactive: 2 hr
Cook: 30 min

Yield: 8 to 10 servings

Ingredients

Cauliflower:
2 large heads cauliflower (2 to 2 1/2 pounds each)
Kosher salt
Two 13 1/2-ounce cans unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil

Gremolata:
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
2 medium cloves garlic, minced

Directions

For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two “steaks,” each weighing about 14 to 15 ounces. Repeat with the other cauliflower.

Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.

In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.

For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.

For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.

Finish the cauliflower: Preheat the oven to 375 degrees F.

Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.

Recipe courtesy of Alex Guarnaschelli

Lucy Buffett’s Oyster Dressing

Posted on by March 28, 2016

Lucy Buffett’s Oyster Dressing

From the New Your Times Cooking web site

Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu’s restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. “Usually, it’s all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan,” she said.

Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don’t have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.  Kim Severson

–

Lucy Buffett’s Oyster Dressing

Lucy Buffett’s Oyster Dressing

1 hour 15 minutes 8 to 10 servings

Ingredients

  • 12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish
  • 1 (8-inch-square) baked and cooled cornbread, preferably on the sweet side
  • 15 slices white or wheat bread, toasted and cooled
  • ½ large white onion, finely chopped
  • 2 celery ribs, finely chopped
  • ½ large green bell pepper, finely chopped
  • ½ cup chicken broth, plus more as needed
  • 2 dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon hot sauce, preferably Crystal
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
  • 1 ½ teaspoons truffle salt or sea salt
  • ½ teaspoon ground white pepper

Preparation

  1. Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
  2. Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
  3. Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
  4. In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
  5. Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

View in

Caesar Dressing from Cooks Illustrated

Posted on by September 28, 2016

1/2 C Mayonnaise
1/2 C Grated Parmesan Cheese
2 T Lemon Juice
1 T White wine vinegar
1 T Worcestershire sauce
1 T Dijon mustard
3 Anchovy fillets  (did not use this in first batch)
1 garlic clove minced
1/2 t Salt
1/2 t fresh ground pepper

Blend all the above about 30 sec. then drizzle in the olive oil below until emulsified.

1/4 C extra virgin olive oil drizzled

Copied from the Dec 2014 magazine as part of a slightly wilted Kale salad recipe.

========================================

11/23/2014 – First batch as a double and it tasted great. Did not add the 6 Anchovy fillets as did not have them. Decided they would be more pungent chopped fine and added with the dressing. Without them it should also keep longer.

Jalapenos–Stuffed bacon wrapped

Posted on by February 18, 2017

Bought some at HEB after tasting their take-out and noting ingrediets.

Ingredients:

  • 2-3′ long jalapeno, cut in half and remove seed and pulp.
  • cream cheese
  • bacon, thin sliced with not much fat

Directions:

  1. Preheat over to 425 degrees
  2. place on a foil lined back sheet.
  3. Roast covered in center of oven for 25-30 minutes. Remove when thermometer in center read 160 degrees
  4. Let stand 10 minutes before serving.

I was sure I would find seasoning inside but did not.

Shrimp Creole by Paula Deen

Posted on by December 11, 2015

Shrimp Creole by Paula Deen – Could use the seasoning with chicken as it appears to be the basic tomato creole foundation.

Ingredients

2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish

Directions

Preheat crock pot on high.

In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/shrimp-creole-recipe.html?oc=linkback

Also see Shrimp Etouffee by Paula Dean. Instead of clam use shrimp broth made with shrimp hull and head.