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Here they are...
**** This Weeks Winners ****
# 1 - Shrimp
A southern specialty from a restaurant in Louisville, KY. I found
the recipe in Bon Appetit's new issue. Sounded good to me and hadn't
had shrimp in a long time. This was delicious.
* Exported from MasterCook *
Sauteed Shrimp on Parmesan Grits w/Redeye Gravy
Recipe By : Jack Fry's, Louisville, KY
Serving Size : 4 Preparation Time :0:00
Categories : Corn Fish & Seafood
Mushrooms
Amount Measure Ingredient -- Preparation Method
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6 tbsp unsalted butter -- 3/4 stick
4 oz ham -- diced*
1 1/2 cups shiitake mushrooms -- stemmed, sliced
1 cup green bell pepper -- finely chopped
1/2 cup onion -- minced
2 tsp fresh thyme -- minced**
1 cup low-salt chicken broth
1/2 cup freshly brewed hot coffee
1/2 cup tomatoes -- seeded & chopped
1 tsp hot pepper sauce
1/4 cup Madeira -- ***
2 tsp cornstarch
1 lb large uncooked shrimp -- peeled & deveined
Parmesan Grits:
3 cups water
1 cup milk
1 cup quick-cooking grits
1 tsp salt
1/2 cup Parmesan cheese -- freshly grated
Melt 2 tbsp of butter in heavy large skillet over medium-high heat. Add ham; saute until brown, about 2 minutes (omit this step if doing it my way - instead you melt the butter and start sauteing the mushrooms, green peppers, onion and thyme and sprinkle on some ham bouillon powder). Add mushrooms, peppers, onions and thyme; saute 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper.
Meanwhile, bring first 4 ingredients of Parmesan Grits to a boil in a heavy saucepan, whisking constantly. Reduce heat, cover and simmer until grits are creamy, stirring occasinally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper.
Melt 3 tbsp of butter in heavy large skillet over medium-high heat. Add shrimp; saute until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tbsp butter; stir until melted.
Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with parmesan cheese.
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NOTES : Risa's notes:
* I didn't use ham. I sprinkled on some Goya Ham Bouillon Powder (about 1/2 packet) with the shiitakes, peppers and onions.
** I used some dried thyme that I dried myself from the thyme growing in my garden. About 1 tsp dried.
*** I did not have Madeira so I used some water.
Recipe from Bon Appetit, April 2000, p. 146 in article on Louisville, KY.
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# 2 - Chicken Cacciatore
This was a night of leftovers. Chicken Cacciatore from Rao's.
I'm posting the recipe but most of the folks who have been reading
This Weeks Winners already have this one. For the newbies, here
it is:
* Exported from MasterCook *
Chicken Cacciatora (Rao's)
Recipe By : Rao's Cookbook, p. 84
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Restaurant Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb chicken pieces (to 3 lb)
1/2 cup vegetable oil
2 green frying peppers -- core/seed/slice thin
1 med red bell pepper -- cored/seed/slice thi
1 1/2 cups mushrooms -- sliced
1 cup onion -- diced
1 cup dry white wine
2 cups chicken broth
4 cups Italian plum tomatoes -- pref San Marzano
salt and pepper -- to taste
1/2 tsp dried oregano -- crushed
pinch red pepper flakes -- optional
If using a whole chicken, cut into small serving pieces ( leg, thigh, wing, 2-3 breast). Pat Dry.
Heat oil in a large, deep casserole over medium-high heat. Add chicken and cook in batches, turning frequently, for about 10 minutes or until well browned.
Add peppers, mushrooms and onion and saute for about 5 minutes or until vegetables are soft but not brown. Drain off all excess oil.
Add wine and saute for one minute.
Stir in broth, then tomatoes. Season with salt, pepper, oregano, and red pepper flakes (if desired) and bring to a boil. Lower heat and simmer uncovered for 30 minutes or until chicken is tender and sauce has thickened slightly. Serve hot.
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# 3 - Pasta w/Homemade Sauce
I decided to make homemade sauce because I saw a recipe that didn't
take all day. The kind I like. While the water was coming to a boil,
I put this sauce together and still had time to play with my son.
The whole kitchen smelled Italian. It was wonderful. So was the sauce.
I am giving the recipe just for the sauce because I figure most
folks know how to boil water and make pasta.
* Exported from MasterCook *
Vita's Tomato Sauce (adapted)
Recipe By : A Taste of the Treasure Coast
Serving Size : 4 Preparation Time :0:00
Categories : Sauces And Marinades Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup 100% pure olive oil -- * see note
1 sm onion -- finely chopped
3 cloves garlic -- minced**
1 32 oz can imported crushed tomatoes
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1 1/2 tsp oregano
5 leaves fresh basil
1/4 cup dry white wine -- *** see note
Combine oil, onin and garlic in a medium saucepan and cook over medium heat until slightly browned. Add remaining ingredients and cook over medium heat 30 minutes. Serve over pasta.
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NOTES : Risa's notes:
* I used 1/2 the amount of oil. Felt that 1/4 cup was an awful lot. Didn't spoil the taste.
** The recipe called for 1 clove. That is not enough for me so I added another 2 cloves.
*** I didn't have white wine so I used some broth.
From A Taste of the Treasure Coast by The Yacht & Country Club Inc, Stuart, FL
Copyright 1990
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# 4 - Chicken
Another wonderful recipe from A Taste of the Treasure Coast by the
Stuart, FL Yacht Club. Great book. Quick & easy recipe too. Very
tasty. Served it just as is. Since there were peas it had a veggie
so it was a one-pot meal.
* Exported from MasterCook *
Chicken & Yellow Rice
Recipe By : A Taste of the Treasure Coast
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken fryer -- quartered
1 onion -- chopped
2 cloves garlic -- chopped
1 bay leaf
1/4 tsp saffron threads
1 7 oz pkg yellow rice mix
1/2 pint olive oil -- * see note
2 pimientos -- sliced
1 green bell pepper -- chopped
2 tsp salt -- ** see note
1 6 oz can tomatoes
2 3/4 cups water
1 2 oz can petit pois peas -- OR
2 oz frozen thawed peas
Fry chicken in oil with onions and garlic. When brown, add tomatoes and water. Cook for 5 minutes. Add bay leaf, rice, salt, saffron and green pepper. Stir thoroughly. Place in casserole.*** Bake in 350°F oven for 20 minutes (or until rice is cooked). Garnish with peas and pimientos.
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NOTES : Risa's notes:
* I only used a couple of tbsp of oil instead of 1/2 pt.
** I didn't use the pimientos or the green peppers. I meant to and forgot to add them.
*** I made the whole thing in a chicken fryer pan and did not transfer to a casserole. Just make sure the pan is oven-ready before trying this. I used T-Fal which is, up to 350°F.
RisaG
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