Avocado & Shrimp Chopped Salad
Garlic bread is a nice addition to go with this salad. Recipe below.
For 2 servings
5 tablespoons sour cream
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
Big pinch cayenne pepper
8 oz raw shrimp (16-20 per pound), peeled and deveined
3 teaspoons extra-virgin olive oil, divided
2 teaspoons finely grated lime zest
Juice of half a lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 ear of corn, husked and cooked
4 cups chopped green leaf lettuce
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup cherry tomatoes, quartered
1 celery stalk, diced
1 avocado, diced
2 slices crispy cooked bacon, diced
To prepare the dressing:
Place the apple cider vinegar, cilantro, dill, shallot, garlic, dry mustard, salt, and cayenne in a medium mixing bowl. Whisk and set aside for 15 minutes. Whisk in the oil and then the sour cream. Cover the dish and refrigerate until serving time.
To prepare shrimp:
Heat a skillet over medium heat. Add one teaspoon of oil and swirl it in the pan. Add the shrimp and cook until they turn pink. Remove to a plate.
Cut the shrimp into thirds and place in a mixing bowl. Add the diced avocado, 2 teaspoons oil, lime zest, lime juice, salt, and ¼ teaspoon black pepper. Toss gently. Cover and chill until serving time.
To prepare the salad:
Boil or microwave corn on the cob until tender, about 3 minutes. Cut the kernels off the cob and place in a salad bowl. Let cool to room temperature.
Add the bell pepper, red onion, tomatoes, celery, and bacon. Toss Add the shrimp and avocado, lettuce and dressing; gently toss to coat. Serve in individual salad bowls.
Cheesy Garlic Bread
6 thick slices sourdough or Italian bread
1/2 cup butter, softened
2 cloves garlic, grated
1 cup shredded Parmigiana-Reggiano cheese
Place the bread on a baking sheet. Preheat the broiler or toaster oven. Or heat the oven to 400 degrees F.
In a small bowl, combine the butter with garlic; mix well. Spread the butter mixture on each piece of bread and sprinkle with cheese.
Toast in a toaster oven or broil under the broiler until the cheese is melted and the bread is golden brown. Or bake in the oven for 5-8 minutes. Serve with the shrimp salad.
2 lbs whole small unpeeled red skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 a large sweet onion finely chopped
3 celery stalks, finely chopped
1 cup olive oil mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat and cook the potatoes with the lid ajar until tender, about 15-20 minutes.
Drain the potatoes and cool. When cool enough to handle, slice the potatoes into a storage bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time.
Basic Barbecue Sauce
This is a delicious sauce to have on hand during the summer grilling season. Use it to baste chicken or to top hamburgers and hotdogs right off the grill.
Yield: about 1-1/3 cups.
1 small onion, chopped
1 tablespoon butter
3/4 cup water
1/2 cup ketchup
1/4 cup vinegar
4 teaspoons Worcestershire sauce
Few drops hot pepper sauce
4 teaspoons sugar
1 teaspoon paprika
1/4 teaspoon pepper
In a saucepan, cook onion in butter until tender. Add remaining ingredients. Simmer, uncovered, for 20-30 minutes or until sauce reaches desired consistency, stirring occasionally.
Store in the refrigerator or freezer.
Prepare the rub and marinate the ribs one day ahead.
1/4 cup sweet paprika
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried onion
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried oregano
1-2 St. Louis-cut spare rib racks
BBQ Sauce, recipe above or your favorite sauce
Combine the rub ingredients in a small dish.
Prepare the ribs by removing the silver skin or scoring it between the bones on the underside of the ribs.
Place the ribs in a baking dish and coat the sides of the ribs with the rub.
Allow the ribs to sit for at least 30 minutes or cover and refrigerate overnight.
Preheat the oven to 275 degrees F.
Roast the ribs, meat side up, covered with foil, in the oven for 3 hours.
To finish on an outdoor grill
When the ribs are done baking, heat the grill to medium-high. Oil the grill rack.
Brush the ribs with BBQ sauce and place them on the grill. Grill the ribs, basting with more BBQ sauce and turning occasionally until they begin to char about 5 to 6 minutes.
Cut into serving pieces and serve with additional BBQ sauce for dipping.
To finish indoors
Remove the ribs from the oven and increase the oven temperature to 350 degrees. Slather the tops of the ribs with the BBQ sauce.
Return the ribs, uncovered, to the oven and roast for an additional 30 minutes.
For every 2 servings
1 small zucchini
1 small green bell pepper
8 cherry tomatoes
2 tablespoons Italian salad vinaigrette
1/2 teaspoon dried Italian seasoning
Salt and black pepper to taste
Cut the zucchini into 6 diagonal slices
Cut the bell pepper into 8 pieces
Place the cut vegetables and cherry tomatoes in a mixing bowl, Add the remaining ingredients and let marinate at room temperature for several hours.
Thread the vegetables on one skewer and the tomatoes on another, Place the skewers on the grill and cook about 5 minutes on each side. Remove to a serving plate.
The kabobs can also be grilled on a stovetop grill pan.
2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice
Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
Bacon Fried Rice
4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions
Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.
Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.
Broccoli In Oyster Sauce
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)
Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.
Italian Sausage, Cannellini Beans and Greens with Grilled Garlic Bread
This dish is versatile. It can be vegetarian by leaving out the sausage (or use a veggie version) and vegetable broth instead of chicken. You can simplify the process if time is short and use canned beans and broth. Just be sure to add the same seasonings. The dish will be almost as good!
Homemade Chicken Broth
1 whole chicken carcass (leftover from roasting or use chicken bones)
2 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 2-inch pieces
1 medium yellow onion (about 6 oz.), cut into 1/2-inch wedges
Freshly ground black pepper
A handful of parsley and a bay leaf
Add enough cold water to submerge the chicken carcass (about 5 quarts) in a large stockpot. Add the carrots, celery, onion, 1 1/2 tablespoons. salt, and 2 teaspoons black pepper. Cover the pot, with the lid slightly ajar. Bring to a boil over high heat and then reduce the heat to maintain a very gentle simmer, partially covered, for 2 hours If at any time the water level drops below the solids, add water to cover and return to a simmer.
Remove the carcass from the broth and discard. Strain the broth through a fine sieve set over another pot or a bowl large enough to hold the broth. Gently press on the solids with a large spoon to squeeze out any remaining broth. Measure out 6 cups of broth and set aside.
Use the remaining broth for other recipes or freeze in small containers for future use.
1 ½ cups dried cannellini beans
Pinch baking soda
1 large carrot or 2 medium, diced
1 large celery stick or 2 medium, diced
1/2 sweet onion, diced
1 garlic clove, minced
1 teaspoon dried Italian seasoning
The night before serving, rinse the beans picking out any bad ones and place them in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain the beans, rinse and drain well. Place the beans in a heavy stock pot with the vegetables, garlic, and Italian seasoning, cover with water about 4 cups and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 60-90 minutes. Add salt to taste. Measure out 3 cups of cooked beans with their cooking liquid and vegetables and set aside. Save the remaining cooked beans for other recipes.
1 lb (6 links) (3 hot and 3 sweet) Italian pork sausage
Cut the sausage into ¼ inch thick slices. Cover the bottom of a Dutch Oven with olive oil and brown the slices of sausage.
Finishing the dish
3 cups cooked escarole or swiss chard
2 cloves garlic, one chopped and one whole
½ teaspoon crushed red pepper flakes
1 Parmesan cheese rind
6 cups homemade chicken broth
1 teaspoon salt
3 cups cooked cannellini beans
Italian bread or use the recipe below
Chop the greens into small pieces and add the greens to the Dutch Oven with the browned sausage. Add the garlic and red pepper flakes. Stir. Add the reserved beans, salt, and chicken broth. Stir gently and add the cheese rind.
Bring the ingredients in the stockpot to a low boil, reduce the heat to a simmer. Cook, covered, until all the ingredients are hot, about 20 minutes
Slice the bread (See recipe below) and grill or toast lightly. Rub the peeled garlic clove over the surface of the grilled bread and serve with the stew.
Homemade Italian Country Bread
2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt
Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.
Using the paddle attachment on number low speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.
Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.
Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.
At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.
Do not grease or spray the Cloche pan or Dutch Oven.
After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.
USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!
Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.
Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.
Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.
2 pounds mushrooms (button/cremini), roughly chopped
1 large sweet onion, diced
3 cloves garlic, minced
2 quarts homemade or store-bought beef broth
1 cup heavy cream
1 tablespoon all-purpose seasoning blend, recipe below
3 tablespoons butter
5-8 sprigs of fresh thyme
Sea salt and fresh ground pepper, to taste
Homemade Croutons, recipe below
Melt butter in a large soup pot over medium-high heat. Add the diced onions and sauté until tender (about 5 minutes). Add in the minced garlic and continue to cook for another minute. Reduce the heat to medium and add in the chopped mushrooms and the thyme Cook until the mushrooms release some of the water content, stirring frequently about 10 minutes.
Next, add the beef broth, all-purpose seasoning blend, sea salt, and fresh ground pepper. Cook this mixture for an additional 15 minutes then reduce the heat to low. Remove the thyme sprigs. Blend the soup using an immersion blender. Add the cream and heat over low. Serve with croutons.
All-Purpose No-Salt Seasoning Mix
1 tablespoon garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/4 teaspoons dried savory
1 1/4 teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 slices day-old bread, cubed
In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil, and seasonings. Heat in a 300° F oven until butter is melted. Remove from the oven; stir to combine.
3 cups finely diced leftover baked ham
2 hard-boiled eggs finely chopped
1/4 cup finely diced celery
1/4 cup finely diced bell pepper
1/4 cup finely diced red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Ground black pepper or cayenne pepper to taste
Combine the mayonnaise, sour cream and Dijon in a large mixing bowl. Add the remaining ingredients and stir until completely combined. Cover and chill until serving time.
Serve on a salad plate over shredded lettuce or on a sandwich made with pumpernickel bread.
Alabama Sweet and Spicy Pork Ribs
2 racks meaty pork ribs
For the barbecue spice rub
2 tablespoons smoked paprika (sweet or hot)
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon sugar or sugar substitute
1 teaspoon dried oregano
½ teaspoon dried thyme
For the sweet and spicy glaze
1 cup tomato ketchup(regular or no sugar added)
½ cup brown sugar or brown sugar substitute
2 garlic cloves, grated
3 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon barbecue spice rub (see above)
Mix together the ingredients for the barbecue spice rub, and set 1 teaspoon aside for the glaze.
Pat both sides of the ribs dry with paper towels. Using a sharp knife, remove the thin membrane from the back of each by slicing into it and pulling it off with a paper towel.
Put the ribs in a large baking dish and sprinkle them all over with the spice rub. Cover and refrigerate for at least 4 hours or up to 24 hours.
Mix all the ingredients for the glaze together in a mixing bowl and set aside.
If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand. Rearrange the coals or turn off the middle burner for indirect cooking. Put the ribs on the grill, bone-side down, making sure they are not directly over the heat. Cover with the lid and grill over indirect medium heat for 30 minutes each side, or until the ribs are tender and a deep reddish-brown.
Uncover the ribs and brush generously with the sweet and spicy glaze. Cook for 10 minutes, turn and brush with more glaze. Cook for a final 10 minutes or until caramelized and sticky – brush with the remaining glaze and serve.
Preheat the oven to 350°F.
Bake in the preheated oven until the meat begins to pull away from the bones but is not fully tender, about 1 hour and 30 minutes. Increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with the glaze. Bake until ribs are very tender and caramelized, 35 to 45 minutes. Brush with the glaze several times during the baking time.
Alabama Hot Slaw
Half of a head of green cabbage (1 lb.)
2 celery ribs
1/2 green bell pepper
2 tablespoons minced red onion
1/4 cup cider vinegar
2 teaspoons honey or low carb honey substitute
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons mustard
1 teaspoon Tabasco sauce
1/4 cup vegetable oil
Finely chop the cabbage, bell pepper, celery, and carrot.
Place the chopped vegetables and onion to a large bowl. In a smaller bowl, add the vinegar, honey, and salt; whisk until clear.
Add in the black pepper, mustard, and Tabasco; stir to mix, then pour on the vegetables.
In a small skillet or in the microwave heat the oil until very hot.
Pour the hot oil over vegetables.
Let sit for 4 minutes.
Toss and let sit at room temperature until serving time.
Round out the meal Alabama style with corn-on-the-cob.
As of January 2018, the largest population of French American people live in the state of Maine. French Americans also live in Louisiana where the largest French-speaking population in the U.S. is found in St. Martin Parish. Country-wide, there are about 10.4 million U.S. residents that declare French ancestry or French Canadian descent, and about 1.32 million speak French at home as of the 2010 census. An additional 750,000 U.S. residents speak a French-based creole language.
While Americans of French descent make up a substantial percentage of the American population, French Americans are less visible than other similarly sized ethnic groups. This is due in part to a tendency of French American groups to identify more closely with “New World” regional identities such as Acadian, Brayon, Cajun, or Louisiana Creole. Unlike other immigrants who came to the United States from other countries, some French Americans arrived prior to the founding of the United States. In many parts of the country, like the Midwest and Louisiana, they were the founders of some of the villages and cities and were often the state’s first inhabitants.
French immigrants introduced a wide range of interesting foods to America. For example, French Americans made the first yeast bread and brought technical farming skills that vastly improved American rice and wine. Huguenots grew and prepared the first okra, artichokes, and tomatoes. The popularity of French cuisine took off in the 1780s, following the alliance between France and the United States during the American Revolution. Many respected French chefs, such as Arthur Goussé in Los Angeles, immigrated to the United States and established restaurants. A number of French culinary terms remain prominent in modern times, including bouillon, purée, fricassée, mayonnaise, pâté, hors d’oeuvres, bisque, filet, sauté, casserole, au gratin, and à la mode.
Extra-virgin olive oil, garlic, and tomatoes form the basis of Provencal cuisine. This trio appears in sauces, soups, and salads, and as companions for dozens of fish, pasta and meat courses. The combo is often enhanced with fresh herbs, including parsley, oregano, fennel, basil and rosemary, as well as black Nicoise olives, capers, shallots or leeks. The stew below is classic French cuisine where beef and vegetables are simmered in red wine.
Slow-Cooked Provençal Beef Stew
Serve the stew with homemade biscuits.
2 scallion tops (about 6 inches long)
1 bay leaf
1 medium celery stalk
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
One 2-inch-long strip orange peel
2 tablespoons extra-virgin olive oil, divided
2 ounces bacon
2 pounds beef stew meat, such as chuck, trimmed and cut into 1 1/2-inch pieces
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
1 large, red onion, chopped
2 cloves garlic, chopped
4 large carrots, sliced into 1/2-inch rounds
1 tablespoon tomato paste
1/2 pound mixed mushrooms (I used portabella and cremini), halved if small, quartered if large
1/2 bottle (375 ml) full-bodied red wine, such as Burgundy or Pinot Noir
2 cups of water
1/4 cup chopped fresh parsley
Freshly grated zest of 1/2 orange
Preheat the oven to 250°F.
To assemble the bouquet garni: Place one scallion top on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs, and orange peel. Place the second scallion leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare the stew: Place the bacon in an ovenproof Dutch oven over medium-high heat and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot. When cool break into small pieces.
Add 1 tablespoon of oil to the pan. Add half the beef cubes (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat with the second batch of meat, salt, and pepper.
Add 1 tablespoon oil to the pot and add the onions and garlic. Cook, stirring, until the onions are tender, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in the tomato paste. Season with the remaining salt and pepper. Transfer the mixture with a slotted spoon to the bowl with the beef.
Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine and water into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved bacon to the pot. Press down on the beef and vegetables, making sure to submerge them completely in the liquid; if necessary, add just enough hot water to make sure they are covered. Place the bouquet garni on top.
Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 1/2 to 4 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and orange zest in a small bowl and scatter on top of the stew just before serving.