chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, May 25, 2017


I adore bagels, they are one of the few breakfast foods that I actually enjoy. But I am very particular in how I like to enjoy my bagels. They have to be lightly toasted with just butter. No spreads, no schmears, no toppings. Plain toasted bagels with butter. Since I am so simple in my tastes, the bagels have to be quite spectacular. And this recipe, adapted from Sophisticated Gourmet, does not disappoint.  Miss F had so much fun trying to shape the bagels, she wasn't always successful, but she sure enjoyed trying to make the perfect circles.  Miss F is also a purist like I am, she has been enjoying a plain bagel with butter each morning for breakfast.  But she doesn't like them toasted...or even sliced!

1 ¼ cups warm water
1 ½ tablespoons sugar
2 teaspoons active dry yeast
3 ½ cups bread flour
1 ½ teaspoons salt
2 tablespoons cornmeal

Add ½ cup of the water to the bowl of a stand mixer, stir in the sugar and then sprinkle the yeast over top. Let sit for 5 minutes. Add the flour and salt, then the remaining ¾ cup of water. Mix until well combined. Using the dough hook, knead the dough for 10 minutes at medium-low speed. Shape the dough into a ball, cover with a towel, place in a warm spot and allow it to rise for 1 hour.

Punch down the dough and let rest for 10 minutes more. Divide the dough into 8 equal pieces, shape each into a round ball. Gently press your finger into the center of each dough ball and form a ring, stretching each one until there is about a ½ inch hole. Cover and let rest for 10 minutes.

While the dough is resting, bring a large pot of water to a boil over high heat. Preheat the oven to 425 degrees and lightly dust a baking sheet with the corn meal.

Reduce the boiling water heat to medium, using a slotted spoon, add the bagels to the water. Simmer for 2 minutes and flip over each bagel and simmer for 2 minutes more. Place the boiled bagels onto the prepared baking sheet. Bake for 20 minutes, until golden brown.
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Monday, May 22, 2017

Butter Shrimp

Miss F served crawfish macaroni and cheese at her school Farm to Table presentation. One of her good buddies had chosen to present on shrimp. His mom brought in a crockpot full of shrimp and there wasn't a shrimp left! All the kids loved them, especially Miss F. I got the "recipe" from his mom and there wasn't much to it, but it was a huge hit at our house with Miss F's Grammy and Grandad.  My friend recommended HEB's house rub, but I realize that HEB isn't a national chain.  Any seafood rub will work, whatever best suits your taste.  I bet it would be amazing with Cajun seasoning as well. 
Butter Shrimp

¼ cup butter
2 pounds shrimp, peeled and deveined
1 teaspoon HEB House seafood rub (or your favorite spice blend)

Heat the butter over medium high heat, once melted, add the shrimp to the pan. Sprinkle the shrimp with the rub and sauté for 5 to 7 minutes, until the shrimp are pink and cooked through. Serve.
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Thursday, May 18, 2017

Chocolate Mousse

Miss F has a chocolate mousse obsession. Every since she first tasted it in Paris, she has been hooked. And I agree! I also had it for the first time in Paris as a kid and I adored it. It came out in a giant communal bowl and you served yourself from it. Not the most sanitary way to enjoy chocolate mousse at a restaurant, but it was delicious nonetheless.   This is a great dessert to serve at a dinner party because everything is done in advance.  Last dinner party I served this in cute little glasses that I got at the dollar store.  You can top with whipped cream if you are feeling indulgent and whatever fresh berries you have on hand work great. 
Chocolate Mousse

4 cups chilled heavy cream
8 large egg yolks
1/3 cup sugar
2 teaspoons vanilla
2 1/3 cup semisweet chocolate chips

Heat 1 ½ cups cream in a 2-quart heavy saucepan until hot over medium-high heat. Whisk together the yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add the hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over low heat, stirring constantly, until it registers 160 degrees on the thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 2 ½ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 16 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
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