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Cooking Tempting FoodsA Collection of Jasmine's Favorite Recipes
By Jasmine Williams
AuthorHouseCopyright © 2010 Jasmine Williams
All right reserved.
Chapter OneAsparagus with Gouda Curry Sauce
Easy Cook time: 10 minutes Serves 4
1 bunch asparagus
1/2 cup Gouda cheese cubed
1/4 cup heavy cream
4 tsp unsalted butter
1 tsp curry powder
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.
For the Sauce
Melt butter in a small sauce pan over medium heat. Whisk in heavy cream and cheese until cheese has been smoothed out. Turn heat to low. Add curry powder, paprika, garlic powder, salt and pepper. Whisk constantly to incorporate.
Drizzle Sauce over Asparagus
Roasted Bell Pepper Salad with Balsamic Glaze
Easy Prep time: 10 minutes Grill time: 10 minutes Serves 4
1 green bell pepper cut in quarter slices
1 red bell pepper cut in quarter slices
1 yellow bell pepper cut in quarter slices
1 bunch asparagus (cut ends off)
2 cherry peppers (optional)
1/4 red onion sliced thinly
1 garlic clove grated
2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp pepper
2 tbsp balsamic glaze (store purchased, can find at Whole Foods or Bristol Farms)
Grilling Technique: Direct Grilling over high heat
Place Bell Peppers, Asparagus, and Cherry Peppers into a bowl and coat with olive oil. Grill peppers over high heat for 5-7 minutes until charred and blistering. Then, transfer back to bowl and add raw onions, salt, pepper, garlic and balsamic glaze.
Easy Cook time: 20-25 minutes Serves 8
8 catfish fillets
2 cups yellow corn meal
11/2 tbsp Tony Chachere's Original Creole Seasoning
Vegetable oil for frying
In a cast iron skillet add vegetable oil (fill about 1/2 inch) and turn heat to medium low. To test oil put a few grains of corn meal in skillet and once it starts to bubble the oil is ready for frying. Or preheat to 350 degrees.
Next, season catfish with Tony Chachere's seasoning
Dredge seasoned catfish in corn meal, shaking off excess. Fry each side 10-12 minutes until golden brown. Drain on paper towels.
Quick tip: When you first place in skillet do not move around or flip over too soon.
Halibut Mango Ceviche
Easy Prep time: 30 minutes Cook time: 2 hours 40 minutes Serves 8
1/2 pound boneless, skinless halibut, cut into small cubes
1/4 cup Tevado Tequila
1/4 cup lemon juice
1/8 cup lime juice
1/8 scup red onion minced
1 jalapeno seeded and minced
1/2 cup cucumber chopped, remove seeds
1/2 avocado cut into small cubes
2 tsp chopped cilantro
1 tsp salt (salt to taste)
1/4 tsp pepper
Combine cubed halibut, tequila, lime juice, lemon juice, and minced jalapeno in a bowl (non metallic). Fold gently, cover and place in refrigerator for 11/2 hours.
Remove from refrigerator. Add jalapeno, red onion, mango and cilantro. Mix again and place back into refrigerator for an additional 30 minutes.
Last, add in avocado and salt and pepper to taste before serving.
Best eaten with Tostada chips and Tapatio Hot Sauce
Seafood Clam Chowder
Intermediate Cook time: 45 minutes Serves 4
6 6oz cans of Snow's minced clams in clam juice
1/2 pound uncooked shrimp, clean and de-veined
1/2 pound lump of crab meat (snow, king or Dungeness)
3 slices of salt pork
1 large brown onion, minced
3 ribs celery, minced
5 red potatoes, diced
1 bay leaf
1/2 tsp thyme
3 garlic cloves minced
1 quart of evaporated milk
1/2 cup of butter
1/4 cup of flour
1 tbsp garlic salt
Fresh parsley chopped for garnish
Sourdough bread loaf
Drain and chop clams, reserving liquid. Fry salt pork in a heavy pan with olive oil until all fat is rendered; add onions, garlic and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, garlic salt and thyme. Cook on medium low until the potatoes are tender. Five minutes before serving add shrimp and crab meat. Season with salt and pepper.
For the Sourdough Bread Bowl
Cut circle in top of bread and scoop out inside to form sour dough bread bowl. Ladle clam chowder into bread bowl. You can choose to discard the insides of bread or keep to eat.
Intermediate Prep time: 20 minutes Cook time: 45 minutes Serves 2
1 Cornish hen
1 bell pepper julienne
1 sweet onion julienne
5 rosemary sprigs
4 garlic cloves minced
1 stick of butter
1 tbsp olive oil
1/2 lemon juiced
4 lemon wedges
1/2 cup white wine (preferably Riesling)
2 tbsp Tony Chachere's Original Creole Seasoning
1/2 cup golden raisins
1/2 cup Kalamata olives
To prepare for the oven
1 tbsp flour 1 turkey bag Casserole dish
Preheat oven to 400 degrees.
Place flour in the turkey bag and shake to coat the inside of the bag.
Season inside cavity and outside of Cornish hen with Tony Chachere's Seasoning. Stuff cavity with half stick of butter, garlic and 4 rosemary sprigs. Next, place Cornish hen in middle of turkey bag and into a casserole dish. Place remainder of ingredients around the Cornish hen except olives and raisins. Seal turkey bag with twister. Last, poke 6 small incisions on top of turkey bag. Tuck sides in tightly. Place in oven and cook for 45 minutes.
Remove from oven, remove bag and place olives and raisins into juices and let sit for 5 minutes, then serve.
Best served over white rice.
Chicken, Shrimp, and Sausage Cajun Stew
Easy Prep time: 15 minute Cook time: 2 hours 20 minutes Serves 6
6 chicken drumsticks
1 link Kielbasa beef or Andouille sausage sliced
1/2 lbs uncooked peeled de-veined shrimp
28oz can of whole stewed tomatoes
14.5oz can of fire roasted tomatoes
15oz can of tomato sauce
1 1/2 cups of water
1 sweet onion diced
1 green bell pepper diced
1 red bell pepper diced
2 cups okra fresh or frozen
4 garlic cloves minced
1 bay leaf
1 tbsp Creole Seasoning
1 tbsp garlic salt
1 tsp pepper
1 tsp red pepper flakes
1 tbsp sugar
1 cup flour
4 tbsp olive oil
Lightly season cleaned chicken drumsticks with Creole seasoning, garlic salt, and pepper and dredge in flour. In a large stock pot turn heat to high and add olive oil. Once olive oil is heated place drumsticks in pot and brown on all sides. Then turn down heat to medium. Add onion, bell peppers and garlic and cook for 5 minutes. Next, stir in stewed tomatoes, roasted tomatoes, tomato sauce, water, Creole seasoning, garlic salt, red pepper flakes, bay leaf and sugar. Turn heat to low and slow cook for 2hrs until chicken is spoon tender. Stir occasionally.
Preheat a separate pan over medium heat. Add sausage and cook for seven minutes. Transfer sausage into pot. Last five minutes of cooking add shrimp and okra.
Serve with rice
Jazzy's Chicken Soup
Easy Cook time: 2 hours 25 minutes Serves 10
10 chicken thighs with skin
3 32oz boxes of chicken stock (preferably Wolfgang Puck)
1 celery stalk
1/2 bag of baby carrots
1/2 bag of frozen sweet white corn
1/2 bag of frozen green peas
2 broccoli heads (tops only, no stems)
6 red potatoes cut in quarters
1/3 cup of smart balance butter
2 garlic cloves cut in half
4 tbsp of dried basil
4 tbsp of garlic salt
1 tbsp of pepper
Italian parsley, jalapeno and Mexican Cotija cheese
On medium-low heat, bring chicken stock, celery stalk and garlic to a boil in large stock pot. Add chicken thighs and turn to low heat. Cook for 2hrs until chicken is falling off the bone. Remove chicken and shred in a separate bowl (shred chicken with a fork). Discard bone and skin. Then add dry ingredients to the chicken and mix by hand. Next, add shredded chicken, red potatoes, broccoli tops, butter and carrots into the pot of broth for 15 to 20 minutes until red potatoes are tender. Last, add peas and corn and cook for 5 additional minutes.
Add garnish to each bowl when served.
Cucumber Crab Canapes
Easy Prep time: 30 minutes Yield: 20 pieces Cocktail Party / Appetizer
1 English cucumber
4oz fresh crab meat (Dungeness crab preferably)
1/4 cup mayonnaise
3 tbsp red onion minced
1 tbsp fresh chopped tarragon
1 tbsp fresh lemon juice
1/4 tsp pepper
1/4 tsp kosher salt
Mix all ingredients in bowl gently until all flavors have married. Refrigerate for at least 30 minutes.
Cut cucumber in round slices (1/4 inch thick) and arrange on plate. Top each slice with crab mixture. Another way to plate appetizer is to cut cucumber into 2 inch slices. Hollow out the middle of cucumber. Be careful not to hollow out the entire cucumber to create cucumber cup. Place crab mixture into cucumber cup and plate. Serve this appetizer cold.
You will need at least 4 cucumbers to yield 20 pieces if you use the hollow-out method (pictured).
Go to your local Farmer's Market for vegetables and fruits grown by farmers in your area. Many Farmer's Markets take place weekly. I plan my menu by the week which allows me to stock up at the market on the freshest vegetables and fruits with little waste. Then with the money I save I'll pick up some beautiful flowers to adorn the dinner table. The larger Farmer's Markets can have a festive atmosphere with music and games, making it a really fun place to be.
Growing your own herbs, vegetables and fruit is a rewarding opportunity to get to know your food. Herbs are the easiest to grow, needing only a little bit of space and attention. Vegetables like zucchini and eggplant make great side dishes, and citrus trees can give you fresh lemons, limes, and oranges to cook with. Most rewardingly, nothing tastes better than something you've grown.
Over the years I have tried many products to simplify work in the Kitchen. Some did not work out so well, but others are worth their weight in gold. Here are some items that will save time and make cooking more enjoyable for all you busy people.
CROCK POT / SLOW COOKER
Allows unattended cooking of pot roasts, stews and other suitable dishes. There are thou- sands of recipes out there for the slow cooker. I've even used it to chill champagne! $25-$40
A modern chefs knife is a utility knife designed to perform well at many different kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, chopping vegetables, slicing meat, or even disjoining large cuts of beef or ham. $89 and up. I prefer Wusthof a great investment.
RICE COOKER Perfect rice every time. Easy to use and a real time saver in the Kitchen. $10 and up
A multipurpose kitchen appliance. You can it use to make large breakfast orders such as pancakes, french toast, crepes and bacon (all at the same time!). You can also use it for sautèing vegetables and caramelizing. $20
Used for pureeing soups and emulsifying sauces. Dip this blender directly into the pot and you'll get a perfectly smooth texture. $35 and up
Great for cooking food with direct heat. Cooks food faster and saves time in the kitchen. Best purchased during the winter months when prices are typically cheaper. $150 and up
I purchased my first garlic peeler at the garlic festival for $ 3 and it was well worth it. Not only is it easy to use but my hands don't smell for days. All you have to do is place the garlic clove in the middle of the roller and roll. It rubs all the skin off in seconds!
MINI FOOD PROCESSOR
Use it to mince garlic, chop onions and bell peppers, make pesto sauce, salsa, etc. Yields 3-4 cups, and its mini size saves counter space! $10-$40
More commonly known as a frying pan. Its main benefit is its versatility. I use it to stir-fry, sear meat, and reduce pan sauces. A good skillet makes a difference. $45
Moiselle Spiced French Toast
Easy Prep time: 5 minutes Cook time: 8 minutes Serves 6
1 pint heavy cream
2 tbsp Moiselle Spice breakfast blend
2 vanilla beans cut and scooped (substitute with 1 tbsp vanilla extract)
Thick egg bread or Croissant
Preheat griddle 350 degrees or heat pan on medium-low heat and melt 1 tbsp of butter.
In a bowl whisk heavy cream, eggs, spice and vanilla bean. Soak bread into bowl mixture. Do not soak too long. No more than 25 seconds for Egg bread on each side and no more than 5 seconds for Croissant on each side. Place slices of bread in pan or on griddle and cook for 2 minutes on each side or until golden brown. Serve immediately with maple syrup and sliced bananas.
To Torch Bananas Need: torch
Cut bananas in half, long ways, leaving the skin on. They are much easier to cut still in their skin. Sprinkle a layer of sugar on top of the flat side of the banana. Gently burn the sugar with a torch, holding it 2 inches away from the banana until the crystallizes.
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