Home Made Miso SoupSummer Yum Yums
Afternoon Summer Splash
1 750 ml Dolce Moscato Asti, Freezer for 1.5 hours
1 liter Central Market Italian Blood Orange Soda,
Freezer for 1 hour
2 handfuls fresh white seedless grapes, frozen
2 handfuls fresh red seedless grapes, frozen
1 handful fresh raspberries, frozen
To enjoy this at it's best make sure the grapes and
raspberries are completely frozen.
In a large glass pitcher slowly add the Moscato, next slowly
add Italian Soda, careful not to foam over.
In well chilled goblets, add a small handfull of grapes and
raspberries. This is your ice.
Now pour up, garnish with your favorite what-evah and
enjoy the afternoon!
Bayou Wings©
Servings: 4
20 medium chicken wing drumettes, rinsed and dried
3/4 cup Texas Pete's Red Pepper Sauce
1 teaspoon black pepper, fresh ground
1/2 teaspoon sea salt, fresh ground
2 1/2 tablespoons Sam's Triple Blast
1 1/2 cups Wondra Flour
Enough Peanut Oil, for Frying
2 tablespoons butter, melted
1/8 cup honey, chilled
Mix 1/2 cup Red Pepper Sauce, pepper and about 1/2
teaspoon of the Triple Blast in a non-reactive dish, coat
drumettes well, cover and marinate at least 30 minutes to 4
hours.
Heat peanut oil to not above 370.
Mix Wondra, salt and 2 tablespoons of Triple Blast, blend
well then add drumettes and coat.
Add drumettes to frying oil, fry around 10 minutes or until
nice and brown.
While frying, mix 1/4 cup of Red Pepper Sauce, butter and
honey.
Remove and let drain, then toss in mix. Top with a sprinkle
of Triple Blast and serve.
Bayou Wings Dipping Sauce©
Servings: 4
1/2 cup sour cream
1/4 cup heavy cream
4 ounces blue cheese, crumbled
1 teaspoon Frank's Red Pepper Sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sea salt
1 pinch cayenne
Mix all ingredients in processor or blender until well
blended. Pour into a bowl, cover and refrigerate until ready
to use.
Parmesan Crisps
4 tablespoons parmesan
2 teaspoons paprika
Heat oven to 375*
On a silicone baking mat pour 1 tablespoon of cheese and
spread thin, top with sprinkle of paprika, press flat. Keep
about 3/4" apart.
Bake until crisp, 5 to 7 minutes.
When removed, you can very carefully (they are very hot)
lay over any object and cool to form the shape of the object.
Miso Soup
4 cups water
4 cups chicken stock (not broth)
1 tablespoon peanut oil
8 drops sesame oil
1 large dried chinese red chili pepper, intact
2 cloves garlic, peeled
2 cups shittake mushrooms, stems removed and sliced
into 1/8th slivers
6 ounces tofu (firm), 1/2" cubes
1 large boneless skinless chicken breast, sliced thin on the
bias
3 tablespoons shiro miso (light)
7 ounces udon noodles, cooked and drained
1/2 cup green onion tops, chopped 1/4" pieces
Heat soup pot with water and chicken stock low boil.
Heat peanut oil to medium high heat. Place whole garlic and
dried red pepper in oil intact, do not break open, let blacken
all sides, remove and reserve pepper, discard garlic or leave
whole and drop in stock.
Now saute mushrooms for 3 or 4 minutes with the peanut oil
on medium high heat.
Add dried tofu. Stir.
Add sesame oil to mushrooms and tofu.
Deglaze with about a 2/3 cup of stock and water that should
be almost to a boil and scrape up pan from the deglaze.
Add chicken to stock mixture to poach. Let cook 3 or 4
minutes.
Transfer mushrooms and tofu to boiling stock and chicken.
Slowly stir in miso. Cover and simmer 5 minutes.
Add cooked udon noodles. Cover and simmer low 5
minutes.
Pour up soup into bowls and top with green onions.
In the cooks bowl, bite off end of chili pepper and stir
contents of pepper into soup.
Rolling Stone Vinegarette
1/3 cup white wine, dry
1/3 cup balsamic vinegar
1 medium shallot, minced
2 Tablespoons brown sugar
1/2 teaspoon black pepper
1/2 teaspoon vanilla
1/4 teaspoon pink salt
1/3 cup extra virgin olive oil
Mix all but olive oil, whisk well, let stand 5 minutes.
Slowly drizzle in olive oil while whisking well to
incorporate.
Slap YO Mama Real Buttermilk
Ranch Dressing
1 package Buttermilk Ranch Dressing Mix
1 teaspoon Slap YO Mama Cajun Spices
1 cup buttermilk
1/2 cup mayonnaise
2/3 cup sour cream
Combine all, mix well and chill 2 hours
Samcello Summer Salad
1 cup asparagus tips, blanched
1 small summer squash, sliced 1/3" thick and blanced
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup parsley, chopped
4 medium anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 clove garlic, sliced very thin
8 large basil leaves, shredded
1/2 teaspoon black pepper
6 tablespoons extra virgin olive oil
3 medium tomatoes
Cook the balsamic vinegar in a small saucepan over low heat
until thick, syrupy, and measuring 1/4 cup, about 20
minutes. Set aside to cool.
Combine the asparagus, squash, olives, parsley, anchovies,
capers, garlic, basil, pepper, and olive oil in a small bowl
and toss to combine.
Slice the tomatoes into 1/4-inch thick rounds and place,
slightly overlapping, on a serving plate.
Spoon the olive and parsley mixture over the tomatoes.
Drizzle the reduced balsamic over the salad and serve.
Langoustine Macaroni y Quattro Formaggio
1 1/2 pounds lobster meat, cooked, cut into 1/2 pieces
2 cups elbow macaroni
1 teaspoon olive oil
3 ounces pancetta, diced
2 cloves garlic, minced
1/2 stick unsalted butter
1 cup heavy cream
1/4 teaspoon cayenne
1 teaspoon pink peppercorn, superfine ground
2 tablespoons sour cream
2 ounces cream cheese, room temperature
1 ounce gorgonzola cheese, shredded
2 ounces Parmesan-Reggiano, salted
2 ounces mozzarella cheese, shredded
4 ounces Marscapone cheese, room temperature
1 tablespoon italian parsley, chopped fine
1 cup panko breadcrumbs
1 1/2 ounces parmesan cheese, freshly grated
Cook macaroni not quite to al dente, remove from heat, stir
well. Let stand.
Shred or crumble all of the cheeses but the Marscapone and
cream cheese and gently mix the shredded cheeses together
in a bowl.
In a small saute pan heat olive oil up to medium, when
heated add pancetta and cook 3 or 4 minutes until pancetta
begins to render fat, next add garlic turn heat to saute garlic
and cook pancetta over 5-7 minutes until crispy. Remove
place on well drained paper towels, set aside.
In a good sauce pan, melt 1/2 stick of butter, add cream, stir
in sour cream, bring to a simmer.
Add pepper and stir well.
Slowly add Marscapone, then cream cheese and incorporate
well, after melted slowly blend in the rest of the cheeses
until completely melted and blended well.
Pasta should be al Dente by now, drain well, do not rinse.
Gently fold lobster into cheese sauce.
Bring mixture slowly back to simmer. Gently fold in pasta to
coat well.
Pulse breadcrumbs and parmesan. Top on casserole.
Bake on 350 until crumb topping is nice and brown.
Roast of Brussels Sprouts
3 slices applewood smoked bacon
1/4 cup white wine
1 clove garlic, slightly crushed
3 large shallots, sliced thin
2 pounds Brussels sprout, trimmed and halved
1 cup vegetable stock
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, ground fine
1 slice French baguette slice, Food process into bread
crumbs
3 tablespoons unsalted butter
1 tablespoon butter, for pan
Preheat broiler.
Cook bacon in large skillet until crisp. Medium heat.
Reserve bacon and crumble.
In pan with bacon renderings add shallots and garlic and
saute until tender.
Deglaze pan with white wine and reduce by 3/4.
Add Brussle sprouts and 1 cup of vegetable stock and bring
to a good simmer. Simmer with lid slightly off until almost
tender. Not more than 8 minutes. Remove from heat.
Add 1/4 teaspoon salt and pepper, toss well to mix.
Rub 2 quart Pyrex dish well with butter, transfer sprouts and
bacon crumbles to dish.
Add bread crumbs to melted butter in small saute pan over
medium high heat with the other 1/4 teaspoon sea salt. Saute
3 minutes stirring unti toasted well.
Sprinkle toasted bread crumbs over sprouts and broil until
golden and heated well. About 3 or 4 minutes.
Fire Roasted Garlic Risotto
1 1/2 tablespoons extra virgin olive oil
2 ounces pancetta, cooked crisp
1 1/2 cups risotto rice
1/2 cup vidalia onion, diced small
6 cloves garlic, roasted in EVOO, chopped fine
6 cups chicken stock, reduced to 5
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons sea salt
2 teaspoons mixed peppercorns, ground fine
1 pinch cayenne
Heat saute pan to medium high heat. Add olive oil to heat.
Saute onion until translucent. Add risotto and stir often until
browned.
Add garlic and lemon zest, stir to not burn.
Add seasonings.
One ladle at a time, add chickstock and slowly let absorb
over medium heat, stirring occassionally.
At about 2 cups, lower heat to simmer and let slowly absorb.
Check before adding last cup for desired tenderness. If so,
reserve, stir risotto and serve.
Summer Pasta Swirl
12 ounces 3 color veggie spiral pasta, cooked, drained
and cooled DO NOT RINSE
2 medium chicken breasts, cooked, cooled and diced
1 medium chicken thigh, cooked, cooled and diced
2 handfulls broccoli flowerets, blanched and cooled
1 medium zucchini, sliced 1/4" thick, blanched 1 minute,
ice bath to cool, dried
1 large handfull grape tomatos
1 cup Slap YO Mama Real Buttermilk Dressing
1 1/2 teaspoons Slap YO Mama Cajun Spices
1/4 cup Pecorini Romano Cheese, grated
stand to cool
NOTE: I always use chilled leftover Beercan Chicken, I
slice off the breasts, debone the thigh, remove the skin and
dice into about 1/2" pieces or so and then slightly crumble
with my hands.
Blanch small flowerets about 1:30, then drain and shock
with cold water until just cool, then drain. Same with the
zucchini, NOTE: just less time boiling.
In a large bowl, place the pasta and unstick it by hand gently
first, Ithen add the chicken and veggies. Add 2/3 of the
dressing, 1/2 of the spices and half the Cheese. Gently fold
and mix well.
I let it stand for about 5 minutes, then add the rest of the
dressing and mix softly but well.
You can remove 5 to 7 slices of the zucchini and top in a
cirle and sprinkle the rest of the spice around the entire bowl
and top with the rest of the cheese.
Place in fridge for a couple hours to chill well.
Bayou Sam's Drizzle Shizzle
1 cup butter, cubed, softened
1 teaspoon lemon juice, fresh squeezed
1 teaspoon fresh basil, minced
1 teaspoon fresh tarragon, minced
1 tablespoon Acadian Feux
1 teaspoon garlic powder
3 drops Siracha Asian Sauce
In a small sauce pan heat the butter until melted and hot.
Turn off heat & add the remaining ingredients.
Bayousiana Sauce
6 tablespoons unsalted butter, divided
4 cloves garlic, super finely minced
1 cup mushroom, sliced thin
2 pinches lemon zest
6 ounces white wine, room temperture
1 teaspoon Slap Yo MaMa Seasoning
1/8 teaspoon cayenne
1/2 teaspoon white pepper
4 ounces heavy cream
1/4 pound fresh medium shrimp, peeled, deveined &
blackened - reserve resting juices
1/4 cup crawfish tails, whole
1/4 pound lump crabmeat - white
1 handfull small oysters, blackened - reserve resting
juices
1/2 teaspoon salt, to taste
Blacken shrimp and oysters, reserve juices
In a medium saute pan heat to medium heat melt butter, add
garlic and saute till it starts to brown. Add shrooms and
saute until soft.
Add lemon zest, saute shortly. Deglaze with white wine and
reduce, stir in spices but not salt. Reduce by 1/2
Add cream, stirring until bubbling. Simmer
Add blackened shrimp (with juice, as desired), simmer, 1-2
minutes max.
Add crab meat and crawfish tails, stir to mix well.
Add blackened oysters (and juice as desired). Reduce heat
let simmer 5 minutes, stirring often.
Remove from heat. Stir in remaining butter 1 Tablespoon at
a time for desired thickness.
Salt to taste
Serve over blackened fish fillets with dirty rice.
Blackened Drum
4 6 ounce black drum fillets, washed and dried
2 tablespoons Acadian Feux or your favorite commercial
blackening seasoning
1/4 cup butter, melted
1 medium juice from lemon
Heat cast iron skillet or flat griddle to 500*
Mix butter and lemon juice.
Dredge fillets in butter and lemon
Dredge in blacken seasoning.
Flash sear each side, cooking a couple minutes on each side.
Blackening should not burn the spices, just turn them.
Samoan Shrimp & Scallop Kabobs
Servings: 6
1 pound Large Raw Shrimp
1 pound Sea Scallops
2 small Zucchini, sliced
16 ounce Pinapple Chunks, reserve juice
1/2 cup Vegetable Oil
1/4 cup Soy sauce
2 tablespoon Crystalized Ginger, Chopped
1 teaspoon Onion Powder
1/4 cup Lemon Juice
2 Cloves Garlic , chopped fine
1 1/2 teaspoon Ground Ginger
1/8 teaspoon cayenne pepper, ground fine
1 pinch chipotle pepper, freshly ground very fine
Peel and devein shrimp. Drain pineapple chunks.
In medium bowl, combine oil, lemon juice, half the
pineapple juice, soy sauce, garlic, ginger, cayenne, chipotle
and onion powder; mix well. Add shrimp and scallops.
Cover and refrigerate 3 hours or overnight.
Place shrimp, scallops, pineapple and zucchini on bamboo
skewers that have soaked 1 hour in water or on metal
skewers.
Grill or broil 3 to 6 minutes per side or until shrimp are
pink, basting frequently with marinade.
Sam's Chop House Naked Steakbits
2 Pounds Top Sirloin Steak, 3/4" thick, trimmed and
cubed
1/4 Cup Sweet Vermouth, spray bottle
2 Tablespoons Great American Land and Cattle
Seasoning
1 Tablespoon Garlic Powder
1 Tablespoon Bayou Sam's Triple Blast
1 Tablespoon Black Pepper, freshly ground
1/4 Cup Peanut Oil, divided
Place cubed sirloin in non-reactive vacuum marinate dish or
bowl. Spray vermouth to coat well then season just to coat.
(Do not use all season), Seal and let marinate overnight.
Loosely season bits just before placing on grill and respray
with Vermouth.
On a 450* flat griddle, wok or plow disc, heat a tablespoon
of oil. When hot, place a handful of sirloin on grill, turn to
coat and cook to med-rare. About a minute each side if that.
Spray with Vermouth occasionally.
I like a light crust on mine, so I may leave it on one side a
little longer.
Remove and finish in batches.
Sam's Seafood Grill Veal Chops
Servings: 2
2 1.5"-2" Thick veal or pork loin chops, Center Cut
1 teaspoon Great American Land and Cattle Seasoning
1/2 teaspoon Bayou Sam's Triple Blast
To Coat Black pepper, freshly ground
To Coat Sea Salt, freshly ground
1 tablespoon Extra virgin olive oil
4 Spritzes Sweet Vermouth
Veal Demi Glace Reduction
1 tablespoon butter, unsalted
1 tablespoon Copper Penny Roux
1 tablespoon Veal Demi-Glace
1/4 cup chicken stock
1/4 cup chardonnay
1 pinch cayenne
1 pinch chipotle pepper, freshly ground
Pull chops and let reach room temperture. Rub with
seasonings well
Preheat oven to broil with rack 3/4 down.
Heat EVOO over high heat in large saute pan.
Spray Pyrex dish and place in oven to heat.
Place chops in saute pan and sear both sides golden brown.
Pull chops from pan and into heated pyrex dish. (Be careful
of hot oil) And place dish back in oven. Turn off oven
Melt butter over medium heat in saute pan and add small
amounts of roux to thicken.
Add Demi-Glace and saute slightly
Deglaze pan with chardonnay and reduce slightly.
Add chicken stock and reduce to desired thickness. Adding
pinches of peppers to taste. Pull from heat, cover until
serving.
Leave chops in oven approx. 4 minutes, pull and plate and
let rest.
Top chop with Veal reduction or ramakin on the side.
Key Lime Squares
2 cups boiling water
1 cup Key lime juice
28 ounces sweetened condensed milk
1 cup whipping cream
45 graham cracker squares
2 tablespoons Key lime juice
2 tablespoons water
18 ounces seedless raspberry jam
2 tablespoons water
Fresh Raspberries
Lime Peel, grated
In very large bowl, combine gelatin and boiling water; stir 2
to 3 minutes or until dissolved. Add 1 cup
lime juice and the sweetened condensed milk; beat with
electric mixer on medium speed until smooth.
Set aside.
In medium bowl, beat whipping cream until stiff peaks form.
Gently fold whipped cream into gelatin
mixture just until combined.
Grease 13x9-inch pan. Arrange 5 cracker squares down
length of greased pan; repeat forming 2
additional rows and using a total of 15 cracker squares to
cover bottom of pan. Set aside.
In small bowl, combine 2 tablespoons lime juice and 2
tablespoons water. Brush juice mixture onto
each cracker square in pan just until moistened. Carefully
pour 3 1/3 cups filling over cracker crust;
spread evenly. Repeat cracker and filling layers 2 times.
Gently tap pan on hard surface and push
down any crackers that are close to surface. Cover with foil;
refrigerate at least 6 hours or overnight.
Chocolate Truffle Dessert
6 ounces bittersweet chocolate, chopped or pieces
1 cup whipping cream
1/4 cup Bailey's Irish Cream, Kahlua or Milk
2 large egg yolks, beaten slightly
2 tablespoons sugar
White or Dark Chocoate, melted
White chocolate, shavings
Chill a small mixing bowl and the beaters of an electric
mixer. Meanwhile, line an 8x8x2-inch pan with plastic wrap,
extending the plastic wrap over the edges of the pan; set
aside.
In a heavy medium saucepan melt chopped chocolate or
chocolate pieces over very low heat, stirring constantly until
the chocolate begins to melt. Immediately remove from the
heat; stir until smooth. Set aside.
In the chilled mixing bowl combine whipping cream and 1
tablespoon of the liqueur or milk. Beat with the chilled
beaters on low speed until soft peaks form (tips curl). Cover
and refrigerate for up to 2 hours or until needed.
In a heavy small saucepan stir together egg yolks,
remaining liqueur or milk, and sugar. Cook and stir with a
wire whisk over medium-low heat until mixture is very thick
(about 8 minutes). Remove from heat; pour mixture into a
medium mixing bowl.
Add the melted chocolate, 2 tablespoons at a time, to the hot
mixture, beating on medium speed until combined (the
mixture will be thick). Add 1/2 cup of the whipped cream
mixture; beat on low speed until smooth. Gently fold in
remaining whipped cream mixture. Spoon the mixture into
the prepared pan, spreading as necessary to make an even
layer. Cover and freeze about 4 hours or until firm enough to
cut.
Invert the frozen mixture onto a waxed-paper-lined baking
sheet. Carefully remove plastic wrap. Using 1-, 2-, and
3-inch cookie cutters, cut shapes from chocolate, dipping
cutters into warm water between cuts to prevent sticking, if
necessary. Cover and return shapes to freezer until serving
time.
To serve, drizzle plates with melted white and/or dark
chocolate, if desired. Top with chocolate cutouts. If desired,
garnish with shaved white chocolate. Store any leftovers,
covered, in the freezer. Makes about 6 servings.
Tightly wrap and freeze the cutouts up to 1 day ahead.
Apple Cream Cheese Tart
3 tablespoons butter, softened
3 tablespoons sugar
1/4 teaspoon vanilla extract
6 tablespoons flour
3 ounces cream cheese, softened
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
2/3 cup Granny Smith apples, sliced 1/8" thin
2 teaspoons sugar
1/4 teaspoon cinnamon, ground
3 tablespoons pecan pieces
2 tablespoons blueberries, for accompaniment
4 ounces whipped cream, for accompaniment
In a small bowl, cream butter and sugar; beat in vanilla.
Stir in flour. Press onto the bottom and 1 in. up the sides of a
6-in. springform pan coated with cooking spray; set aside.
For filling, beat the cream cheese, egg and vanilla. Pour over
crust. In a bowl, combine the apple, sugar and cinnamon;
arrange over filling. Sprinkle with pecan pieces.
Place pan on a baking sheet. Bake at 350° for 30-35 minutes
or until apples are tender.
Cool on a wire rack. Remove sides of pan.
Garnish with whipped cream and blueberries if desired.
Tortuga Berries©
Servings: 2
12 large strawberries, pitted and quartered
2 teaspoons sugar
1 large banana, sliced 1/3" thick
1 tablespoon Tortuga Rum Liquor
Place strawberries in bowl, stir in sugar, drizzle Tortuga and
mix lightly. Spoon into martini glasses and refrigerate one
hour. Just before serving, slice banana and mix in with
strawberries.
Blood Orange Frozen Margarita
Servings: 4
1/2 cup Blood Orange Juice
2 tablespoons lemon juice
1 tablespoon key lime juice
1 teaspoon simple Sugar Syrup
1 cup Grand Marnier
1 cup Sauza Tequila
3 1/2 cups ice
Combine the blood orange juice, lemon & lime juice, simple
syrup, Grand Marnier, and ice in a blender and puree until
completely blended.
Add the tequila and puree for 2 seconds more.
Pour the mixture into the frozen margarita glasses and serve.
Pecos Martini
Servings: 4
1 cup water, cold
12 ounces cantaloupe, cubed
3 tablespoons sugar
1 medium lime, juiced
1 medium lime, sliced
1 part melon vodka
1 drizzle lemon liqueur
In a blender, add water, cantaloupe, sugar, and lime. Puree in
blender until liquid consistency. Strain into a measuring cup.
Fill a martini shaker with ice cubes. Pour in 1 part melon
vodka to 2 parts cantaloupe juice. Shake vigorously.
To serve, pour into chilled martini glasses. Garnish with a
slice of lime or drizzle lemon liqueur over the top and let
sink to the bottom.
Samarita
Servings: 10
750 milliliters Sauza Reposado
250 milliliters Triple Sec
250 milliliters Cointreau
250 milliliters Grand Marnier
25 milliliters Damiana
450 milliliters Lasco Lime Mix, mixed one cup per one
quart of water
2 medium clementine orange, juice and 1/2 the pulp from
5 small mexican limes (Key Limes), juice from
Cocktail Rim Sugar
Margarita salt
1 jar Santa Barbara Olive Company "Double Stuffed"
Olives
WARNING! Will knock you smooth off a balcony. Not for
the faint of heart.
Place all liquids in a 2 liter container and shake well to mix.
For best results, chill well, about 5 hours.
Mix Cocktail rim sugar and salt 1/4-3/4 portions. Rim
glasses with mixture.
Pour up in chilled rimmed margarita or martini glasses with
shaved ice.
Garnish with Santa Barbara Olive Company Double Stuffed
Olive.
Makes 10 6.5 ounce servings
Son Flamenco Pink Navel Margarita
Servings: 4
3 1/2 ounces Cesar Monterrey Anejo Reserva
2 ounces Cointreau
3 1/2 ounces Cara Cara Pink Navel Orange, juice and
pulp from
2 ounces "The Valley" Texas Valley Lemon, juice and
pulp from
1 drop Pernod's Absinthe
4 dashes Peychaud's Bitters
1 tablespoon Dead Sea Pink Salt, rough ground
8 large red chili skewered spanish queens
Mix all liquids in shaker of ice, shake well and let stand to
chill.
Pour up in pink salt glass with double red chili olives to
garnish.
Vesper
Servings: 1
3 measures Boodles Gin
1 measure Stolichnaya 100
1/2 measure China Martini
OR
1/2 measure Cocchi Americano
1 large lemon peel, sliced
SUBSTITUTE FOR China Martini and Cocchi
Americano
2 dashes orange bitters
2 dashes Angostura bitters
1 pinch quinine powder
Shake it very well until it's ice-cold, then add a large thin
slice of lemon peel.