Too good to be a “Mock” anything.
I use to call my recipe for Devonshire Cream “Mock Devonshire Cream”, but this is too good to be a “mock” anything and I’m sure is better than anything you buy ready made in a jar.
Unless you have a cow out in your back yard where you can go milk her and take the unpasteurized milk and allow it to sit for 12-24 hours and then slowly heat it and then leave it to cool for another 12-24 hours you may want to make your own before going out and buying that cow just to get an authentic bowl of clotted cream to put on top of your scone to follow with jam. Devonshire cream is produced in Devon England.
While in Santa Fe back in September we had these wonderful Blue Corn Muffins served with chipotle butter. The butter was so good and had a little heat and a little sweetness to it and got me thinking about the compound butter post I had started years ago and never finished.
Compound butter is simply butter with elegance added and we all are aware that anything with butter is all that much better and when we are starting to see our herbs come to the end of their summer lives what better way to resurect them than to make a compound butter to put in your freezer for those cold (or chilly) months and remember what your herbs gave up for you. Typically compound butters are rolled into a cylinder shape and chilled or frozen and then pats of the butter are served on the steak, fish or even vegetables or even better a sweet butter with a warm scone.
I love making compound butters because it makes whatever you put it on so delicious. A compound butter simply means that there is some sort of flavoring or seasoning added to the butter. It can be a savory butter or a sweet butter to go along with your morning scones.
I think the first time I ever made a compound butter was when I made Chicken Kiev as a newlywed and wow, how wonderful it made something that wasn’t much more than a fancy fried chicken breast, rolled around a piece of butter and deep fried. But, when you cut in the Chicken Kiev and that herbed butter streamed all over the rice you had set it on, I knew then that I was going to like this new adventure of cooking for my family.
Some like it hot!
In the past when I have purchased Thai Sweet Chili Sauce I would buy 2-3 bottles at a time because one time the store was out and I had to go to another brand and it wasn’t good. I’ve seen several sweet chili sauce recipes and after looking at the ingredients on my favorite brand, I decided to make my own.
I’ve used this on my egg rolls, dumplings, I’ve added ketchup to it for a cocktail sauce for shrimp, I’ve brushed it on my husband’s grilled chicken wings and the good thing is I can make it whenever I need it since I always have the ingredients in my pantry.
Last longer than a platter of boiled shrimp.
Several months ago on a stormy rainy day (my favorite of all days) I had lunch with friends in Houston at Churroscos. We were brought plate after plate after plate of plantain chips sliced into long thin pieces and served with chimichirri and pureed mango salsa and as usual that got me to thinking about using these chips as a base for one of my old appetizer recipes. I decided to try tostones instead of a chip. You can decided whether you want a cracker or go to the trouble to fry the plantains or maybe, just buy some plantain chips.
I’m always looking for a way to reinvent a recipe. The filling for this little appetizer is one that I first used about 20 years ago for a party I catered and was always so easy to make and the fact that I could make the filling in advance made it even better. I really started using this recipe because if I put out cocktail shrimp at a party, it was gone in a New York minute. With this little bite you have the tostones (or cracker), shrimp and cream cheese. So, it’s a bit more filling than inhaling a half dozen of boiled shrimp. (And a lot cheaper too.)
If you are looking for a quick, easy appetizer, you can’t get much easier than cream cheese, shrimp, pickled jalapeños and some cilantro. Throw in a crisp plantain chip (or cracker) and a drizzle of chimichiri sauce (or not) and you have a delicious, spicy treat to serve at your next party. When I use to make these I used only the cracker, shrimp topped with the ruffle of jalapeño cream cheese mixture and a cilantro leaf for a garnish (see pic below). So you do not have to make the chimichurri or the tostones if you don’t want to.
For some reason I always loved this shrimp and spread on a cracker (and it had to be a Ritz) then I tried the plantain and knew it was a good alternative to the cracker. Using a decorating tip to pipe out the cheese onto the back of the shrimp makes a beautiful presentation.
Great beginnings — Our Egg Rolls.
Crisp and delicious.
I’m sorry if I always think (I don’t actually say it) my recipes are the best. That isn’t always true, BUT (my husband says I say BUT way too much) this recipe is better than any (of course) that you would buy frozen and better than any I have ever had in a Chinese restaurant.
My sister started making these years ago and of course shared the recipe with me. She and a friend once made 1000 of these for an Arts & Craft event. My kids actually use to help me make them and we would do a double batch, some small ones in won ton wrappers and mostly the larger ones in egg roll or spring roll wrappers. A quick fry, drain, cool and then to the freezer (after sampling quite a few) so they can be enjoyed at anytime you have an egg roll craving.
I use to cook Asian food quite often; and I don’t know why I quit but I use to love doing moo gai pan, sukiyaki, fried rice, and egg foo yung and of course these egg rolls. Maybe the reason is because we can find Thai, Chinese and just about any other kind of Asian food restaurant in our area. This winter, I’m committing to doing more of those quick stir fry dishes that makes getting dinner on the table faster and I just love being able to do everything in one pan.
You will fall in love with this scone recipe!
Who doesn’t love scones of any type, slathered with Devonshire or clotted cream or lemon curd or strawberry jam.
For some reason I just love baking. I think maybe it is the aroma that fills the kitchen and I’m off in my imaginary world sitting in some English garden with teacup in hand sipping my tea munching on one of these scones and taking in the view of my beautiful garden (one that is not fried from the Texas heat).
We had company coming this past weekend for a bridal shower being held for my daughter and I just happened to have a half bag of toffee bits and some chocolate chips in my pantry and decided it would be a good time to try out this scone recipe. And, since I still had some Devonshire cream in my refrigerator, it was just begging for something to be eaten on.
I love having any kind of homemade baked goods in my freezer ready to bake when I have company or as a special treat for my husband.
Make yourself a pot of tea and either make some Devonshire cream or go out and buy some clotted cream to go with these scones and sit back and enjoy.
Eggs Benedict revisted.
Don’t you just love finding an updated recipes; recipes that have been around for years and have been given a new twist to make it a little more exciting. I think it is time that a dish like Eggs Benedict get that make over. Is it possible to improve on an English muffin, topped with Canadian bacon, poached egg and hollandaise — of course it is and what an improvement.
Last year on a trip to New Orleans we had breakfast at Dantes Kitchen. The Shrimp and Grits were great, the steak and eggs made with tenderloin, Bearnaise sauce and poached eggs were fantastic and the twist on their Dante’s Eggs Benedict was tasty and interesting. I also had my first milk punch which I can’t wait to make for brunch sometime.
If I had to scrimp on anything on a trip, it would not be on the restaurant or the food. Give me a room with a bed and I’m happy. But, please, don’t make me eat at some fast food, chain restaurant. To me, the best part of traveling is trying new restaurants and food that I haven’t made or eaten before.
So, this Eggs Benedict started with a homemade buttermilk biscuit with a little honey, topped with a slice of rosemary rubbed pork loin, and a poached egg and hollandaise. Like always, I’m thinking, hey, I can make that and here’s my version.
I had some thick cut boneless pork loin roast in my freezer so I sliced it thin, rubbed it with rosemary and olive oil and grilled it quickly on both sides. A little honey, egg and hollandaise and you have the newly dressed Eggs Benedict.
Chocolate and Cherries a perfect match!
Once upon a time I wanted to open a tea room but I gave up on that idea and realized I could still do the same types of foods that I loved to make for parties I catered. I love doing baby showers, and showers of all sorts because it gives me a chance to try new scone recipes and all sorts of finger sandwiches and little foods. Check out the Baby Button Cookies I made for a shower a few weeks ago. They were delicious and oh, so cute.
I love scones that are buttery, flaky and filled with either lemon curd or Devonshire cream. I usually make a mock Devonshire cream for parties and on occasion will buy the real thing from the grocery even though it is about $5-$6 a jar. I get very disappoint when I have a scone that is nothing more than a biscuit with a little sugar added in and not really a scone at all.
Another phyllo recipe I love and have made many times.
As I have said before, I love working with phyllo dough and this recipe is so amazingly simple and elegant.
My journey to learning to cook, create, and recreate dishes has been a long one. As a teenager my sister (twin) and I never cooked. Our “cooking” for the week was to make dinner the nights our mother had her bowling league. The only meal I remember making is Bologna sandwiches. Once I made some home made divinity candy to send to my husband at college. Well, his fraternity brothers were always eating the cookies etc that I would send. That was until after the divinity incident. Evidently I did not do a very good job of shelling the pecans and one of his frat brothers borrowed a piece of candy and broke a tooth on the shell that was hidden away inside the candy. So, even though I did experiment with cookies and candies, I didn’t do any serious cooking until I got married, then my sister and I started sharing and collecting recipes.
Recently I calculated I have probably prepared 43,800 meals (at least) in the last 40 years 7 months. We have been in a dinner/supper club 4 different times since we have been married and we have always learned something new and creative from each group.
My daughter has prepared this dish several times and one of those times she was still in college. So, if you are thinking this is too hard, think again. I have catered this several times for rehearsal dinners and dinner parties and it is always a hit.
To me anything served in a little packet whether it be phyllo or parchment packets is a surprise waiting to be discovered. What’s hiding way all snug and wrapped up in that phyllo or parchment bundle?
“Peanuts! Popcorn! Cotton Candy! Corndogs!, getum while they’re hot.”
Now that is what I use to hear at our county fair. Our small town in Southern Missouri (Caruthersville) was the county seat and we had a county fair every year. President Truman even went one year for the festivities. (I was a baby then, of course.).
We loved going to the fair for the rides, watching the beauty pageant where all the contestants were driven around the race track in convertibles, going to watch the harness races (horses) and quarter horse races. My boyfriend (now my husband) would meet me and we’d ride everything there. To make some spending money, my teenage to be husband worked on the town’s ferry boat during the fair collecting quarters from people who would park their cars on the Tennessee side of the Mississippi River and walk onto the ferry to cross over to come to our fair. The ferry and the county fair are now long lost to history but I have not forgotten the sounds of the carnival and the smell of cotton candy, taffy and corn dogs.
I first had these shrimp corndogs at the Moonshine Grill in Ausin at my son and daughter-in-law’s rehearsal dinner several years ago. I totally forgot about these little gems until I was looking at one of the restaurant’s menus the other day. Anyway, skewered shrimp dipped in my corndog batter, and fried and served with a honey mustard sauce with a blueberry swirl for dipping will make a hit at your next party.
Like Bubba Gump, I love shrimp prepared just about any way.
I have boiled shrimp for shrimp cocktail, bar-b-qued it, ceveched it, grilled it, kebabed it, baked it, butterflied it, creoled it, scampied it, sweet and soured it, foo yunged it and Shrimp and Gritted it. So if there is a way out there I haven’t tried I would like to hear about it. Several days ago I decided to try a healthy version of Coconut Fried Shrimp trying to make it gluten free.
You see, several weeks ago (Fat Tuesday I think) my daughter, Alexis, gave me a challenge to give up grains along with potatoes and sugar. I have pretty much done that for the last 5-6 weeks with the occasional slip with the sugar.
I have tried many great cracker and scone recipes from the Almond Flour Gluten Free Cookbook by Elana Amsterdam and they are fabulous. I’m lucky I don’t have to eat gluten free, but if there is anyone out there that does, please take a look at her cookbook and she also has a website www.elanaspantry.com where you can find some fabulous recipes.
(Carb friendly — substitute a sugar free orange marmalade for the regular.
Satay’s make a great little appetizer or entree.
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
I know I have mentioned this before but in case you missed it — DC is the www.thedaringkitchen.com site that I belong to and they have a bakers and cooks challenge each month that members are challened to make certain dishes. The member has almost a month to complete the challenge and post to their site and to our own sites. Every one makes the same recipe but you can do your own variations on part of the recipe. There are only a few things that I have been intimadated by so far with these challenges — The French Meringues and the ginger bread houes (couldn’t do the houses because I was busy catering over Christmas). I would also like to see a challenge for peti fours. I’ve always wanted to make those but never have attempted to make the really pretty ones like I would want to do.
I have made chicken satay’s before for catering but for this challenge I decided to do the Pork Satay and make at least three dipping sauces. I just ordered some really fun looking skewers so I’m going for the appetizer portion but these can also be made with larger skewers.
Satay is a popular dish originating from Indonesia and Malaysia and is often served as “street fare” and accompanied by a dipping sauce. It can be made from cubed meats or strips of meat that are threaded on a skewer. Most of us think of kebabs when we think of skewered meat. To me, satay is strips of meat and served with a peanut dipping sauces. Usually kebabs have vegetables skewered along with the meat and I only do meat when making satays.
Hope you will try this challenge along with me and if you are interested in joining The Daring Kitchen, go to their website and check it out. It is really fun to see what others challenges look like.
I used a pork tenderloin and sliced it very thin. It turned out very tender.
These are all the ingredients for the marinade. It was really fast to throw together in the food processor.
Spread marinade all over the meat and marinate for 4-8 hours.
I talked my husband into grilling these outside in 40° weather.
I did three different sauces, peanut sauce, taminand sauce and a soy green onion sauce.
Great little recipe and I was glad to take this challenge.
Pork Satay with Three Dipping Sauces
- 1/2 small onion chopped
- 2 cloves garlic crushed
- 1 Tbsp. ginger root chopped
- 2 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 2 Tbsp. vegetable oil
- 1 pound pork
Cut pork in 1 " strips (I cut my thin). For marinade put all ingredients xexcept for the meat in a food processor and process until smooth. Put the pork in either a bowl or plastic zip-lock and cover the pork with the marinade. Chill for 4-8 hours.
Soak your wooden skewers for about 20 minutes before preparing skewers.
Gently and slowly slide the meat strips onto the skewers. Discard any leftover marinade.
Grill or broil until the edges just start to char, 8-10 minutes.. Flip and cook another 8-10 minutes.
If you are grilling you could definitely brush once with some of the left over marinade when you flip the skewers. Then discard any left over marinade.
- 3/4 c. coconut milk
- 4 Tbsp. peanut butter
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 tsp. brown sugar
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1-2 dried red chilies chopped (keep the seeds for heat)
Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
All you are doing is melting the peanut butter, so make your peanut sauce after you have made everything else in your meal or make ahead of time and reheat.
- 4 Tbsp. soy sauce
- 1 Tbsp. lemon juice
- 1 tsp. brown sugar
- 1-2 dried chilies chopped, keep seeds for heat
- 1 finely chopped green onio
Mix well. Serve chilled or room temperature.
- 4 Tbsp. tamarind paste I used tamarind chutney
- 1 Tbsp. soy sauce
- 1 clove garlic minced
- 1 finely chopped green onion
- 1 tsp. brown or white sugar
Mix well. Serve chilled or room temperature.