Oyster Po Boys Sunday, Sep 28 2008 

American and Cajun and Seafood olga 9:25 pm

INGREDIENTS:

For chipotle mayonnaise
1/2 cup mayonnaise
1 1/4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon fresh lemon juice

For fried oysters
6 cups vegetable oil
1 large egg
1/4 cup whole milk
2 1/2 teaspoons salt
1 1/2 cups cornmeal
1/4 teaspoon black pepper
2 cups shucked oysters, drained (about 36)

For assembling sandwich
1 (12- to 14-inch-long) loaf soft-crusted bread
3 cups shredded iceberg lettuce

Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer

DIRECTIONS:

Make chipotle mayonnaise:
Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.

Fry oysters:
Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.

While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.

Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.

Assemble sandwich:
Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.

 

Eggnog Sunday, Sep 28 2008 

American and Beverage , olga 6:47 pm

INGREDIENTS:

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

DIRECTIONS:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

 

Key Lime Pie Sunday, Jul 6 2008 

American and Desert , , olga 11:42 am

INGREDIENTS:

1/2 cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

DIRECTIONS:

It’s easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.

Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.

Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes

Beat in milk, then juice and set aside at room temperature till it thickens.

Preheat oven to 325 degrees.

Mix graham cracker crumbs and sugar in another bowl.

Add butter and stir with a fork until well blended.

Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.

Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.

Remove from oven and cool to room temperature.

Refrigerate for at least three hours until well chilled.

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.

 

Black Forest Torte Thursday, Apr 17 2008 

American and Chocolate and Desert , olga 6:04 pm

SERVINGS:

Makes 12 servings

INGREDIENTS:

Brownie
1 cup dried tart cherries
1/4 cup water
1/4 cup kirsch (clear cherry brandy)
3 tablespoons cherry preserves

3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups sugar, divided
4 large eggs, room temperature
1/4 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Mousse
1 12-ounce jar cherry preserves

3 ounces cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups mascarpone cheese (12 ounces)
3/4 cup chilled whipping cream

DIRECTIONS:

For brownie:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.

Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.

Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)

For mousse:
Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.

Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.