Deviled Eggs

Deviled Eggs (Basic & Options)

(12 halves)

Ingredients:

6 Whole Eggs, boiled & peeled (see note)

1/4 cup Mayonnaise

2 tsp. Mustard (your choice on type)

1/4 tsp. Salt

1/4 tsp. White Pepper

Sprinkle Smoked Paprika

Directions:

Slice eggs in half the long way and remove the yolk from each half and place in a medium size bowl.  Using a fork, begin by mash the egg yolks before adding the mayonnaise, mustard, salt and pepper to the bowl.  At this point you could add other ingredients as mentioned in one of the notes below.  Mix thoroughly before portioning back into the egg whites.  Sprinkle each egg with a little paprika for color and an added taste.  Refrigerate at least an hour before serving.  They can be made the day before using.

Note:               To boil eggs:  Place the eggs in a medium sauce pan and cover

                           with water to 1 inch above the eggs.  Then heat on medium-

                           high and bring to a slow boil.  Once the water is boiling, lower

                           heat to keep at a slow boil, time for 3 minutes, remove pan

                           from heat and let eggs rest for 9 minutes in the hot water.

                           Pour off the hot water and cover eggs with ice water for another

                           12 minutes.  Drain the water off the eggs and remove the shells.

                           To peel eggs, crack the shell all around the egg and start at the

                           larger end.  There is usually an air space between the egg and the

                           shell at that end.  Peel the shell from egg carefully.  It is best to

                           do this in a sink and under running water.

Note:               For the mustard, you can use any flavor that you enjoy.  Most use

                           the plain yellow mustard, but spicy brown, Dijon, dill or other

                           flavors add a little different taste.

Note:               You can add in other ingredients too.  Some like to add a few

                           drops of their favorite hot sauce.  Maybe you would like to

                           try jalapenos, bacon bits, chives, BBQ sauce, salsa, pickle

                           relish, onion (any type) or chopped olives.  Be inventive with

                           your eggs and serve 2 or 3 different styles at your function.

                           Remember to top them with these ingredients to let people

                           know what type they are eating.  If you are adding moisture to

                           the recipe, then cut back on the mayonnaise by the amount

                           you add (roughly).

Note:               In filling the egg whites with your mixture, you can use a spoon,

                           a pastry bag with a special tip or fill a zip-lock baggie and cut

                           off a small corner and use as a pastry bag to fill your eggs.

                           Your presentation can be as simple or elegant as your wish

                           to make it.

Ideas for Future Efforts

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Brown Sugar Mustard Glazed Ham

Brown Sugar Mustard Glazed Ham

(servings - depends on size but there’ll be leftovers)

Ingredients:

½ cup Brown Sugar

¼ cup Spicy Brown Mustard

6 – 8 lb. Bone-in Ham Butt

Directions:

Combine brown sugar and mustard in a small mixing bowl.  Remove ham from packaging including plastic cap over the cut bone.  Rinse and dry the ham before using your hands to rub the brown sugar mustard mixture all over the ham.  Place in a baking dish, cut side down.  Add enough water to cover bottom of dish by a ¼ inch and then cover with foil.  Bake in a pre-heated 350 degree oven for 15 to 20 minutes per pound.  Remove from oven when done and let rest for 15 to 20 minutes before slicing.  Serve immediately.

Note:               I don’t like the spiral cut hams because I believe the solid ham

                           gives you better options for other dishes with the leftovers.

                           However, you can use a spiral cut ham.

Note:               I usually go for the bigger ham.  That way I can cut off a few

                           large chunks and freeze for future dishes.  The bone-in ham

                           also gives me the key ingredient for my “Ham & Bean Soup”

                           recipe in the cookbook.  It is one of my favorite soups.

Ideas for Future Efforts

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What's Cooking for Easter?

Easter is coming fast and if you are the one(s) hosting Easter Day, you better start planning.  The two meals that are big on Easter Sunday are a great brunch or a big holiday dinner.

A good brunch usually includes mainly breakfast dishes and one or two dinner items.  I have some great recipes in my cookbook for an Easter Brunch.  You might want to try the "Double Cinnamon Baked French Toast" or the "Quiche Lorraine" as the star dish.  Serve both if you want, but you could add the "Breakfast Casserole" or "Matt's Ham Strata" to the mix.  If you don't do the casserole, try the "Scrambled Eggs Deluxe" for your egg dish.  You should serve either bacon or link sausage (or both) too.  Then for a dinner dishes, try the "Brown Sugar/Mustard Ham" (blog recipe tomorrow) and "Connie's Hash Brown Casserole."  Because Asparagus is already in season, it would make the perfect vegetable to go with this meal.  A recipe for Asparagus is in the cookbook too.  As you think about this meal, remember your oven only holds so much.  Most of the items above are needing the oven.  So you might want to ask guests to make a dish and give them one of the recipes that you've picked for the brunch.  Don't get stressed about this day.  Remember to have fun with it and invite help from those attending.  It makes for a great time even if there are a few screw ups during the day.

If you are having a full fledged dinner, the two most popular meats are ham and lamb (I have limited experience with lamb so we will save that for another day) for the main course.  I'd recommend trying the "Decadent Mashed Potatoes" (from cookbook), "Spicy Cream Corn" (blog) and the "Mandarin Orange Pudding" with tomorrow's ham recipe.  Add the "Deviled Eggs" from this Friday's blog for an extra touch.

So that you don't kill yourself and/or spend days cooking, remember you can always buy a few meal items to help balance everything.  If you have a good bakery and/or ice cream place, buy rolls or special loaf bread and maybe an ice cream cake for the out of the norm dessert.

It's all about planning and sharing the fun.

Cookbook Available at Another Location

This has been the most unusual March I've witnessed.  Our flowers are opening quicker then the fast breaks of March Madness Basketball.  All our Tulips are in bloom as of the 24th of  March.  All the Dutch heritage towns in the Midwest that have Tulip Festivals are worried.  They may not have any Tulips blooming come May.  However, they really do look great this year.

I have another location that is selling my cookbook, "More Than Your First Cookbook" as of Sunday.  Pickerman's of Sioux City, has started selling the cookbook.  A great thing about it selling there is you can have a great meal while you browse through the cookbook.  They have tasty sandwiches and soups in a friendly and nice atmosphere.  Be sure to check it out if you are in Sioux City, Iowa.

Easter is coming up quick and so tomorrow I will talk about some food ideas for your Easter dinner.  On Thursday, I have one of my favorite ways to cook a ham.  Then on Friday, with all those Easter eggs you have laying around, we have several variations of Deviled Eggs for you to try.

I hope everyone has a great week ahead and you better get started on planning your Easter weekend.

Pasta with Your White Sauce Creation

Pasta with Your White Sauce Creation

(4-6 servings)

Ingredients:

2 tbsp. Butter

2 cloves Garlic, fine chop

½ cup Shallots, fine chop (can sub onions instead)

1 cup White Wine

1 cup Heavy Cream

Your Creation Items (see note)

12 oz. Cooked Pasta, your choice

Directions:

In a large (3-5 qt.) sauté pan, melt butter over medium heat.  Add the garlic and shallots to the pan and sauté for 2 to 3 minutes.  Stir in the wine followed by the cream and bring to a boil.  Add your creation ingredients and heat through.  Combine the cooked pasta with the mixture in the pan, heat an additional minute and then serve.

Note:               Your creation ideas can include any item you like but use cooked

                           meats or protein.  This protein could be chicken, bacon, pancetta

                           or shrimp as some ideas.  Some other ingredients could be

                           mushrooms (your choice on type), roasted red peppers,

                           sun-dried tomatoes, artichoke hearts, spinach or other greens,

                           fresh herbs and various cheeses.  Use your imagination and

                           favorite foods.

Note:               If sauce is too thick, just add a little pasta water to help thin.  If it

                           is too thin, heat the sauce a little longer.

Note:               This whole cooking process should take you less than 30

                           minutes.  So this can become a quick meal for you that is

                           ever changing in taste and flavor.

Ideas for Future Efforts

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Pasta with Your Own Red Sauce Creation

Pasta with Your Red Sauce Creation

(4-6 servings)

Ingredients:

2 tbsp. Olive Oil (EVOO)

2 gloves Garlic, fine chop

½ cup Onion, fine chop

½ cup Red Wine or Pasta Water (your choice)

2 tbsp. Tomato Paste

14.5 oz Fire Roasted Diced Tomatoes

1 tsp. Dry Oregano

Your Creation Items (see note)

Red Pepper Flakes (optional)

12 oz. Cooked Pasta, your choice

Directions:

In a large (3-5 qt.) sauté pan, heat olive oil over medium heat.  Add the garlic and onion to the pan and sauté for 2 to 3 minutes.  Stir in the wine followed by the tomato paste and bring to a boil.  Next add the crushed tomatoes and oregano.  Bring the pan back to a boil and add your creation ingredients, pepper flakes (if using) and heat through.  Combine the cooked pasta with the mixture in the pan, heat an additional minute and then serve.

Note:               Your creation ideas can include any item you like but use cooked

                           meats or protein.  This protein could be ground beef, ground

                           sausage, link sausage, meatballs, bacon, pancetta or clams as

                           some ideas.  Some other ingredients could be mushrooms (your

                           choice on type), olives (your choice on type), anchovies, capers,

                           fresh herbs and various cheeses.  Use your imagination and

                           favorite foods.

Note:               If sauce is too thick, just add a little pasta water to help thin.  If it

                           is too thin, heat the sauce a little longer.

Note:               This whole cooking process should take you less than 30

                           minutes.  So this can become a quick meal for you that is

                           ever changing in taste and flavor.

Ideas for Future Efforts

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Pasta with Your White Sauce Creation

(4-6 servings)

Ingredients:

2 tbsp. Butter

2 cloves Garlic, fine chop

½ cup Shallots, fine chop (can sub onions instead)

1 cup White Wine

1 cup Heavy Cream

Your Creation Items (see note)

12 oz. Cooked Pasta, your choice

Directions:

In a large (3-5 qt.) sauté pan, melt butter over medium heat.  Add the garlic and shallots to the pan and sauté for 2 to 3 minutes.  Stir in the wine followed by the cream and bring to a boil.  Add your creation ingredients and heat through.  Combine the cooked pasta with the mixture in the pan, heat an additional minute and then serve.

Note:               Your creation ideas can include any item you like but use cooked

                           meats or protein.  This protein could be chicken, bacon, pancetta

                           or shrimp as some ideas.  Some other ingredients could be

                           mushrooms (your choice on type), roasted red peppers,

                           sun-dried tomatoes, artichoke hearts, spinach or other greens,

                           fresh herbs and various cheeses.  Use your imagination and

                           favorite foods.

Note:               If sauce is too thick, just add a little pasta water to help thin.  If it

                           is too thin, heat the sauce a little longer.

Note:               This whole cooking process should take you less than 30

                           minutes.  So this can become a quick meal for you that is

                           ever changing in taste and flavor.

Ideas for Future Efforts

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Fettuccine with Gorgonzola Cream Sauce

Fettuccine with Gorgonzola Cream Sauce

(4-6 servings)

Ingredients:

2 tbsp. Butter

2 cloves Garlic, fine chop

2 tbsp. All Purpose Flour

1 cup Chicken Broth

1 cup Heavy Cream

4 oz. Gorgonzola Cheese, cut to small pieces

1 ½ tsp. Herbes de Provence

4 handfuls Baby Spinach

12 oz. Fettuccine, cooked

Directions:

In a large (3-5 qt.) sauté pan, melt the butter over medium heat.  Add the garlic and cook for 2 minutes before adding the flour.  Be sure to whisk in the flour and cook an additional 1 or 2.  Whisk in the chicken broth and then the cream and bring to a boil.  Stir in the Gorgonzola cheese and heat until melted.  Blend the Herbes de Provence into the mixture and continue to cook 3 more minutes.  Combine the cooked pasta and spinach to the pan sauce and serve immediately.

Note:               This recipe is adapted from one by DakotaEarth.com and Artisan

                           Italian.

Ideas for Future Efforts

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Pasta Knowledge You Should Know

It seems that everyone loves pasta and pasta dishes.  So if you're going to be cooking and serving pasta, you should probably know a few things that will help.

In today's world, you can buy pasta in a dry form. as fresh and even frozen.  The costs are different and each is not necessarily offered everywhere.  Buy and use what fits your budget and location.  Pasta is also available in many different shapes.  There is no one perfect pasta for everything, so have a mixture of pastas available in your home.  A few things to remember about picking your pasta.  Thin smooth pastas are best with light smooth sauces.  A heavier sauce requires a heavier pasta and flat pastas are for cheese or cream sauces.  For the chunkier sauces, you want to use shells, larger hollow tubes or curlier types of pasta.  Remember, that the "Pasta Police" aren't going to break down your door and fine you if it isn't done right.  You're the one eating it, so mix, match and eat what you like.

In cooking pasta it is very important to use a lot of water.  That means you need to use a BIG pot.  It would be great if you had a 2 gallon pot cook your pasta.  A pasta pot with a removable strainer is great.  For a pound of pasta, you should have a gallon and a half of water.  But just follow the package directions and you will be fine.  Always start with COLD water and cover it with a lid to get the boil started sooner.  Once you have a good boil going, add SALT and then the pasta.  The pasta will give you better flavor doing this but if you're watching salt intake, omit it.  Once the pasta is added, don't use a lid again and stir the pasta several times during the cooking process.  Especially in the beginning.  This keeps the pasta from sticking together or to the pot.

It is best to remove the pasta from the water about a minute for package directions says it is done.  This way the pasta is a little al dente.  The pasta will continue to cook when added to the hot sauce.

The next part is different for many people but the Italian way is to mix the pasta into the sauce.  If the mixture is too thick, they just add a little of the pasta water to it.  This helps thin while not diluting taste.  A main reason for mixing the pasta and sauce immediately is so the pasta can absorb the sauces flavor quickly.  They don't serve it separate like many others.  You may see the pasta put onto a platter and then topped with the sauce.  This allows the sauce to run down through the pasta and keeps it from clumping.

Many people will serve the pasta in one bowl and the sauce in another.  This usually causes the pasta to clump together.  Those that serve it this way will add olive oil or butter to the pasta to keep it from clumping.  It does do that but it also makes it much harder for the sauce to stick to the pasta.  If you want to serve them separate, then add a little of the sauce to the pasta to keep it from sticking together.  Then let people add more sauce as they desire.

The only time you ever rinse pasta is if the pasta is going to be used for a cold dish.  Then you want to use cold water to rinse and then drain well.  Once you have done this you can continue with making a pasta salad or some other cold pasta dish.  The reason you don't rinse pasta is because it removes the starches from the pasta that help the sauces cling.

Always remember to top the dish with your favorite cheese (grated or shredded) just before service and have more available on the table.

Thursday and Friday will have some pasta recipes for you to try.  Please remember to pass this information on to family and friends.  Have a great day!

My Weekend

I thought I'd tell you at little bit about my weekend that just ended.  I had a book signing on Saturday in Clarinda, Iowa, a birthday on Sunday and another TV show on Monday morning.  I'll start with the book signing.

I did a book signing at the Garrison Coffee House in Clarinda, Iowa.  If you have not stopped and checked them out, please do so.  They have great coffee drinks and food.  I had a White Hot Chocolate because I'm not a coffee drinker.  But I love WHC and theirs was excellent.  Because my signing ran from noon to 2:00 PM, I also did lunch.  The Tomato Florentine Soup and Bacon & Egg Salad Sandwich were terrific.  The Egg Salad had a little kick to it.  Back to the place, it is very roomy as it covers 2 buildings connected inside by a couple of openings.  Its walls are down to the brick and both have old tin ceilings (1 new & 1 original).  Carolyn (owner) does a great job with the Garrison Coffee House and has a very friendly staff.  Again, check it out.

I've been wanting a smoker for a few years now and my children gave me one for Christmas.  Of course, it wasn't put together and weighed about 150 pounds.  It needed at least 2 people to assemble and so I waited for my son-in-law and daughter, Beth, to come down from Rochester, Minnesota for my birthday.  Matt is an engineer and has the same day as me for his birthday.  One of my wife's sisters, Ellie, from Kenosha, Wisconsin came too.  Her husband, Dan, helped with the smoker and somehow the 3 amigos put it together (and no extra pieces left over).

Well,I had my first try at Smoking and did alright for a first time (lots to learn).  I smoked some pork back ribs and a fresh pork butt.  The 6 of us thought everything tasted great.  I was very proud of the ribs.  They came out just perfect.  The pork butt needed more time than I had figured.  So I had to finish it off in the oven for about 35 minutes (timing is everything) so that all the food was ready to eat at the same time.  We chopped the pork butt and it had great flavor too.  It just needed to be started sooner.  I'll know that next time (part of the learning curve).

If you think that smoking is for you, do some thinking & research.  An electric smoker takes less watching and heat work (keeping the fire going & the temperature in the right range).  But if you have the time to watch and work it all day, I'd go the route I did with a live fire.

I was on KQ2 again this morning (Hometown This Morning Show) with Bob, William  and Samantha.  I made "Crab Cakes" from the blog recipes.  They loved them and were surprised at how easy they were to make.  Here is the link to the video Crab Cakes Video.

I'll be talking about pasta tomorrow and what you should know about it.  Thursday and Friday will be pasta recipes for you to try.  Enjoy and have a great week.

Flat Bread Pizza (Mexican Style)

Flat Bread Pizza (Mexican Style)

(2 servings)

Ingredients:

2 pieces Flat Bread, room temperature

3 tbsp. Taco Sauce (your favorite)

6 oz. Taco Seasoned Hamburger, cooked (hot or cold)

½ cup Black Beans, rinsed & Drained (optional)

2 Green Onions, sliced

1 Roma Tomato, diced

2 tbsp. Green Chili’s, diced (optional)

½ cup Shredded Mexican Style Cheese

Directions:

Divide the taco sauce evenly and spread over the flat breads.  In order, divide and top flat breads with the remaining ingredients.  Place directly on the middle shelf of a pre-heated 425 degree oven for 7 to 9 minutes.  Remove to a cutting board and cut in desired pieces and serve.

Note:               You can use Mexican seasoned chicken, pork or sliced beef in

                           place of the hamburger.  Use your imagination for other

                           Mexican styled ingredients to use on this pizza.

Ideas for Future Efforts

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Dessert Snack for People Watching their Weight

I received the recipe below from a couple of different people.  My wife and I
tried it and thought it well worth passing on for people looking for a quick &
easy treat that isn't hard on the waistline.  If you like it, please pass it on to family
and friends.  You can mix up the flavors, so have fun and enjoy.  We use coffee
cups to make them in because the bowl gets quite warm.  It's nice to have a
handle to hold it.


3, 2, 1 Cake


These individual little cakes are amazing and ready to eat in one minute!  They
are perfect for whenever you feel like a treat without all the fat and calories that
cake can have. Genius idea!

Ingredients:


1 box Angel Food Cake Mix &
1 box Cake Mix - Any Flavor 

Directions:


In a ziploc bag, combine the two cake mixes together and mix well. For each
individual cake serving, take out 3 Tablespoons of the cake mix combination
and mix it with 2 Tablespoons of water in a small microwave-safe container.
Microwave on high for 1 minute, and you have your own instant individual little
cake! 

KEEP remaining cake mixture stored in the ziploc bag and use whenever you
feel like a treat! You can top each cake with a dollop of fat free whipped topping
and/or some fresh fruit. (Strawberry shortcake....)


Helpful Tips: 

This recipe is called 3, 2, 1 Cake because all you need to remember is "3
tablespoons mix, 2 tablespoons water, 1 minute in the microwave!" TRY
various flavors of cake mix like carrot, maybe  with Nuts... red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has to be the angel food
mix; the other is your choice.   The flavor possibilities are endless!


Notes:


The best thing is, you open both cake mixes into a gallon storage bag, one that
'zip locks' or 'self-seals', or a container that seals tightly, shake the two cake
mixes to blend and then make the recipe. Storage of mix is simple, put it on a
shelf. No need to refrigerate, since the mix is dry. 

Always remember, that one of the cake mixes MUST be Angel Food. The other
can be any flavor.  The Angel Food is the cake mix that has the eggs whites in it.
So, if, anyone is allergic to egg whites, you can NOT serve this recipe. 

Filtering Oil after Deep Frying

Last week I talked about "Deep Frying" food and what all is involved with it.  I mentioned about filtering the oil but didn't go into any detail on the process.  Well, some of you asked about the filtering process and how to do it.  So today I'll talk about how to filter the oil when you're finished using it.

First, the bad news: There is equipment for commercial operations but I have never found anything for home use.  The process for filtering oil is fairly simple.  You want to strain the oil through cheese cloth or a paper filter from the used vessel to a clean vessel.  This straining takes all the crumbs and many impurities out of the oil and extends the life of the oil.

Since there is no filtering system you can buy for your home, try the following method.  I use coffee filters and my coffee maker to strain the oil.  I take the piece that holds the filter out of the coffee maker and put 1 filter in it.  I place this directly on top of the glass coffee pot and slowly pour the oil from the pan I've been using into the filter.  It is not a fast process so have patience.  Remember to let the oil cool to a temperature between 175 and 225 degrees.  I find this to be the best temperature for filtering.  It's cool enough to handle safely and not too cool to go through the filter.

Once enough oil has been filtered (pot is 3/4 full), I'll pour it into the container I plan on leaving it in until next use.  Most times this means the original container it was purchased in.  It makes it easier to store.  You could use something large enough to hold the oil until you're finished.  Then put it back in the frying vessel.  Just remember that it is best to use something that has a tight lid for storage.

Refer back to last week's blog for any other information about storage and life of the oil.

I hope this has helped you better understand how and why we filter the oil after using it.  A couple of nice recipes tomorrow and Friday.  So be sure to check them out.

Happy St. Patrick's Day this Saturday and remember to wear GREEN.

A Great Website to Check Out & More

I have several events coming up in the next week.  On Saturday, I will be doing a book signing in Clarinda, Iowa at the "Garrison Coffee House" from noon to 2:00 PM.  The Garrison Coffee House is located at 106 N. 16th St. on the square.  Stop by and check out my GREEN socks for St. Patrick's Day and yes I'm Irish.

On Monday, I will be making "Crab Cakes" on the "Hometown This Morning Show" on KQ2 television.  I'm on between 6:45 and 7:00 AM.  Please watch and let me know how I'm doing.  Thanks.  If you miss it, I will try and get the link on next Tuesday's blog.

My wife sent me a link to a great food blog called Emily Bites.  I  checked it out and she has some great recipes for people watching what they eat.  We have tried several of her "Cupcake" recipes.  They're not your mother's cupcakes.  Two of the recipes we tried were called "Lasagna Cupcakes" and Cheeseburger Cupcakes" and they were very tasty.  She has many recipes that use a muffin tin to hold her cupcake and muffin recipes.  Please check Emily out and let her and me know what you think of her blog site.  Here is the link Emily Bites.  Thanks.

I had a few questions on last week's blogs about "Deep Frying" and will answer them in tomorrows blog.  It has to do with filtering the grease after you are done frying.  Be sure to read it.

My wife is a member of WeightWatchers and I'm sure that is where she got Emily's blog.  She also received an e-mail about a "3, 2, 1 Cake" recipe.  The funny thing was I had already received it from someone else and was going to tell her about it.

Well, we have tried the recipe and it is quick, easy and tasty.  What more could you ask?  To begin with, it is low-cal, it satisfies your snack need and you can mix up the flavors so it's not the same all the time.  It will be on the blog Thursday.

The recipe Friday is for "Flat Bread Pizza (Mexican Style)" and it is easy and quick too.  Please pass my blog link to all your friends and family.  Thanks and have a great week.

Butterfly Coconut Shrimp

Butterfly Coconut Shrimp

(4 servings)

Ingredients:

1 lb. Raw Shrimp, shell-on deveined (16-20 Ct.)

1 cup All Purpose Flour

1 tsp. Salt

½ tsp. Black Pepper

4 Whole Fresh Eggs, lightly beaten

1 ½ cup Shredded Sweetened Coconut

1 ½ cup Panko Bread Crumbs

Oil for frying (peanut or canola)

Directions:

If frozen, thaw the shrimp in cold running water before removing the shell but leaving the tail-on.  Take a sharp knife and continue the cut down the back of the shrimp till almost through.  This is how you butterfly the shrimp.  Next, combine the flour, salt and pepper in a low sided pan.  Place beaten eggs in a low sided pan and combine the coconut and bread crumbs in another low sided pan.  Line the pans up starting with the flour mixture, than the eggs and finally the coconut mixture.  Have a sheet pan or two ready with wax or parchment paper on them.  Take shrimp holding by the tail, one at a time, and dredge it in the flour.  Shake off excess and dip in the eggs.  Again, shake off excess and layout in the coconut mixture.  Using the other hand, pile some coconut mixture on top of shrimp and press down to help coat the shrimp.  Remove letting excess fall off and place on sheet pan.  The tail will normally stick up.  Repeat the process with remaining shrimp.  You can fry them now or place sheet pan/s in the freezer to freeze.  This allows you to put them in large freezer bags and for later use.  I will do up a large batch so that we have coconut shrimp for several meals.  See dipping sauce recipe below.  Remember to dispose of any leftover flour, egg or coconut mixtures.  Fry in either a deep fryer or a heavy pan with about 2 inches of oil.  It is best to fry at 350 to 375 degrees for 2 to 4 minutes or until golden brown and floating.  I use the higher temp because it will drop as you place the shrimp in the oil.  Don’t over crowd the fryer or pan.

Note:               Dipping sauce for the shrimp use ½ cup Orange Marmalade and

                           ¼ cup Frank’s Sweet Chili Sauce (mild) and combine well.

Note:               You don’t have to butterfly the shrimp.  You can leave them

                           whole or even use a different size.  Just remember to adjust

                           your frying time.

Ideas for Future Efforts

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Safety When Deep Frying Food.

Yesterday, I talked a little about how to deep fry foods.  Today, I want to cover safety when deep frying.  But I'm going to start with talking more about the fat/oil and how you can extend it's life.

The fat/oil used in restaurants isn't just used for one day and thrown away.  It will generally last from 4 days to maybe two weeks.  There are several factors that come into play on the life cycle of the fat/oil used.  Some of those factors are quality of product, amount of use, filtering of fat/oil and cleaning of fryer equipment.  At home, the storage of the fat/oil comes into play too.

To start, yes, the quality of the product does play a big role in it's life.  Peanut oil (in my option) is the best type of  oil to use when deep frying.  It costs more to buy but, if properly taken care of during use, costs less to use.  That's because it can last longer than cheaper oils when properly used.  The better quality of products used to start relates to a better quality product to eat when done.  I fully believe this to be true.

So we have started with a quality product (fat/oil), filled the fryer properly, heated the fat/oil to the correct range, cooked the food the appropriate amount of time and now have a quality finished product to eat.

But that was just the first time we used the fat/oil.  What happens next?  When we're all done cooking, turn off the heat source because the longer the fat/oil is heated the shorter the life of the product.

Next, let the fat/oil cool to a temperature between 175 and 225 degrees.  This temperature is still hot and you need to be careful handing the fat/oil.  But to filter the fat/oil, we need some heat but want to make it safer for the individual doing the filtering.  The filtering takes food particles out of the fat/oil and other impurities.  This helps prolong the life too.

Now that the fat/oil has been filtered, we need to store it until the next use.  It is best to store the fat (animal fat) in the refrigerator.  The fat will become solid as it cools (even at room temperature) but will not last as long if left out at room temperature.  The oil was liquid before you used it and will remain that way after you use it.  It can be stored at room temperature (it won't hurt to refrigerate it) and last a long time.

However, with either one, you may want to use it up as you do other cooking.  You don't have to wait to deep fry again to use it.  Now the more you use it the more likely it is to pick up flavors from the food you have been deep frying.  So as it ages, you might not want to use the oil in a cake or something.

How long will it last?  That is a total variable because everyone will use it differently.  The fat/oil will take on a rancid taste as one indicators of it going bad.  The fat/oil will darken.  It will foam more in use or smoke and/or smell when heated.  You can get test strips to dip in the fat/oil that helps indicate the need to stop using this fat/oil.  Restaurant supply businesses would have these test strips.

Because we are dealing with a hot fat/oil there are greater chances for accidents and/or injuries.  You when to be extra careful when working with hot grease.  Burns are a major worry but so to are fires.  Remember to have first aid supplies on hand as well as a fire extinguisher for grease fires.  DO NOT USE WATER TO TRY AND PUT OUT A GREASE FIRE!  Baking Soda or salt will work on a grease fire but DO NOT USE FLOUR OR SUGAR.  There are gloves you can buy that make it safer for the clean up too.

Have fun and enjoy deep frying foods while being safe.  Another DON"T for any of you that "deep fry turkeys."  DON'T DO IT IN A BUILDING OF ANY KIND, OUTSIDE ONLY!!

Butterfly Coconut Shrimp is the recipe tomorrow.  Enjoy, be safe and be healthy!

Deep Frying Food, What You Need To Know.

I think everyone likes "Deep Fried Foods" even if they are not the best for your health.  I'm sure the everyone, too, has a favorite deep fried item.  I know that I have several including this week's recipe for "Butterfly Coconut Shrimp."  Just a reminder (to keep my dietitians happy) that one needs to eat these foods in moderation like everything else in your food (not weight loss) diet.

That being said, let's start with, "what is deep frying?"  Deep frying is one of many different cooking methods for preparing food.  In deep frying, food is submerged in hot animal fat or cooking oil.  The way to do this is by using a deep fryer (home version & best way) or a heavy deep pan (Dutch oven is best) to hold the fat/oil and allow the food to submerge safely.

Animal fat is also known as lard and is not used much any more.  It contains the unhealthy fats that everyone is trying to stay away from these days.  McDonald's use to fry their french fries in animal fat when they first started.  That is what gave them the reputation for the best tasting fries because the animal fat gives such a great flavor to foods.  Today, most people fry foods in Peanut oil or Canola oil for best results.  They have a higher smoking point and give a longer life to the oil.

Home deep fryers allow you to just set the temperature.  However, if you use a Dutch oven or some other heavy pan to heat the fat/oil on the stove a thermometer will be needed.  You want to get one that can be clipped on the side of the pan so you can see the temperature throughout the cooking process.  It will take a little practice to get the temperature setting correct and know ruffly where to set the mark in the future.

To keep the food that is being deep fried from absorbing the fat/oil, it is important to fry at the proper temperature.  That temperature is between 350 to 375 degrees for most foods.  Because the fat/oil temperature will drop (especially with frozen foods) when food is put into the fat/oil, I recommend using 375 degrees as the temperature you heat the fat/oil to before frying any food.  This way the temperature should not fall below the 350 degree mark.

The hone fryers usually have a oil filling mark in them to indicate the minimum and maximum level of oil needed to fry safely.  When using a Dutch oven or other heavy pan, be sure to leave enough room for the oil to expand when food is place in it.  You will also need room of an inch or two above the oil level after the food has been placed in the oil.  This room is to help keep the oil from overflowing the pan and starting a fire or getting someone hurt.  Remember to never overfill a fryer (no matter which type you use) for safety first but also for a quality finished product to eat.

I will continue with more about deep frying tomorrow including safety, filtering and storage.  Remember on Friday I will have the recipe for "Butterfly Coconut Shrimp."  Have a great day!

Another TV Segment & Book Signing.

March is off to a great start as the high temperature today is going to be somewhere in the 70's.  Please continue with the above average weather.

I was on KQ2 again yesterday morning.  I showed how to make a simple bread recipe.  It was "Irish Soda Bread" and just in time for you to make it for St. Patrick's Day.  The recipe was on this blog last Friday.  As soon as  the video is put on their website, I'll put the link on the blog.

I have a big day coming on St. Patrick's Saturday.  I'll be doing a book signing in Clarinda, Iowa at the "Garrison Coffee House" on 16th St.  That's right on the downtown square.  The signing will be from noon to 2:00 PM.  Please stop by and say hello.  You can check out my GREEN socks.  My daughter will be there and she just hates those socks.  This will be the 27th year for them.

The blogs this week are going to talk about deep frying food and safety too.  It's very important to pay attention to what you're doing when working with very hot grease.  Burns are no fun.

The recipe this week comes from our trip to Mexico.  The 8 of us eat lunch one day at the "Shrimp Factory" in Cabo San Lucas.  We had the "Coconut Shrimp" as recommended by someone flying next to my cousin on the flight down.  He said it was the best he ever had in his life.  I'm trying to recreate it and believe it came out quite good.  At least that's my wife's take on it.  The recipe will be on Friday.

Don't forget to "Spring Forward" this Saturday night as you go to bed.  Daylight Savings Time starts and the evening will be lighter longer.  Enjoy!

Irish Soda Bread

Irish Soda Bread

(1 loaf)

Ingredients:

4 cups All Purpose Flour

4 tbsp. Sugar

1 tsp. Baking Soda

1 tbsp. Baking Powder

½ tsp. Salt

½ cup Butter, melted

1 cup Buttermilk

1 Whole Egg

¼ cup Butter, melted

¼ cup Buttermilk

Directions:

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.  Stir in the melted butter, cup of buttermilk and egg until well mixed.  Turn the dough out onto a lightly floured surface and knead (see note) slightly.  Form dough into a round loaf and place on greased baking sheet and let rest.  While dough is resting, in a small bowl combine the melted butter with the buttermilk.  Brush the loaf with the mixture and then cut a long X in the top of the loaf with a sharp knife.  Place in a pre-heated 375 degree oven for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.  Brush the loaf again with the butter and buttermilk mixture and let cool on a rack.

Note:               Kneading is the process of helping to create gluten or elasticity in

                           the dough.  To knead the dough take one end of the dough and

                           pull it over to the other side of the dough and push down on it.

                           Turn the dough a quarter turn and repeat the lifting and pushing

                           down.  Continue this for one turn of the loaf.

Note:               Many traditional “Irish Soda Bread” recipes include raisins.  I

                           don’t like raisins and so I don’t include them.  You can add

                           a cup of raisins to this recipe if you wish.

Ideas for Future Efforts

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Slow Cooker Corned Beef Dinner

Slow Cooker Corned Beef & Cabbage Dinner

(6-8 servings)

Ingredients:      

4-5 lb. Corned Beef

1 ½ .lb. Carrots, sliced

2 ½ lb. Red Potatoes, quartered

1 large head Green Cabbage, sliced into wedges

Directions:

In a 6 quart slow cooker, place the rinsed corned beef.  Scatter the carrots and potatoes around the corned beef.  The corned beef usually comes with a spice packet.  Sprinkle the spices over the beef, carrots and potatoes.  Add 2 cups of water to the slow cooker and top everything with the cabbage wedges.  Place the lid on top and set the slow cooker on low heat for 8 hours.  Remove all the vegetables to bowls and cover to keep warm.  Remove the corned beef to the cutting board and cover loosely.  Let the corned beef rest for 10 to 15 minutes before slicing and serving with the vegetables.

Note:               Irish Soda Bread goes great with this St. Patrick’s Day dinner.

Ideas for Future Efforts

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