Rhubarb Crunch

Rhubarb Crunch

(8-12 servings)

Ingredients:

4 cups Rhubarb, sliced

1 cup Sugar

1 box (3 oz.) Strawberry Jell-O

1 box White Cake Mix

1 cup Water

1/3 cup Butter, melted

Directions:

Place rhubarb in a 9x13 glass baking dish and spread evenly over the bottom.  Sprinkle the sugar over the rhubarb followed by the jell-o mix and then the cake mix.  Be sure to spread them as evenly as possible.  Now pour the water slowly over everything and then the melted butter.  Place in a pre-heated 350 degree oven for 50 minutes.  Let stand for 15 minutes before serving hot with some vanilla ice cream or serve at room temperature or even refrigerated.  I will microwave the last two to warm them up for the ice cream.

Note:               You might want to try substituting milk or half & half for the water.  This will just make it a little richer.  Enjoy!

Ideas for Future Efforts

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Chicken Marsala

Chicken Marsala

(4 servings)

Ingredients:

1 cup All Purpose Flour

4 – 4 to 6 oz. Boneless Skinless Chicken Breasts

As needed Salt & Black Pepper

¼ cup Extra Virgin Olive Oil

4 oz. Prosciutto, thin slices & chopped

8 oz. Porcini Mushrooms, stemmed & halved

½ cup Marsala Wine

½ cup Chicken Broth

2 tbsp. Butter

¼ cup Flat Leaf Parsley, chopped

Directions:

Place the flour in a low sided dish large enough to dredge the chicken breasts and set aside.  Using a large zip-lock baggie, place one breast at a time in bag and pound out to about ¼ inch thickness.  Repeat the process with remaining breasts.  Heat the oil in a large sauté pan on medium-high heat.  Take each breast one at a time and season with salt and pepper on each side before dredging in the flour on both sides.  Shake off excess flour and place in the sauté pan carefully.  Cook on each side until golden brown or about 5 minutes.  Do this in batches if pan is not big enough as you don’t want to over crowd the cutlets.  Place on a sheet pan and place in a 225 degree oven to keep warm after frying.  When done with the chicken, lower the heat to medium, add the Prosciutto to pan drippings and sauté for about 1 minute.  Now add the mushrooms and continue for about 5 minutes.  Pour in the wine and bring to a boil for 30 seconds to cook out the alcohol.  Then add the chicken broth, simmer and reduce sauce slightly.  Stir in the butter, taste and adjust seasoning before adding the chicken back to the pan.  Heat chicken through for about one minute and place on a serving platter.  Top with the parsley and serve.

Note:               The Prosciutto can be a little pricy and so you could use regular bacon.  You can use whatever mushroom is available, affordable and to your liking.  The chicken could also be changed out for turkey or pork if you desire. 

Ideas for Future Efforts

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Stuffing or Rolling Cutlets for a Recipe.

Last week I talked about cutlets and how to pound them out for your cooking needs.  They (cutlets) are fairly easy to cook and don't take very long.  Stuffing them or rolling them up with other ingredients inside is a little trickier but still easy to do.

You will find recipes that don't use cutlets that are stuffed.  Some will use chicken breasts and others pork chops.  These recipes usually just have you slit the item to make a pocket to hold other ingredients.  Those are great dishes but not the type being discussed today.

The cutlet is the item that will be used to stuff or roll.  What is the difference between stuffed and rolled?  When you stuff something it usually means filling a pocket or something like a pocket.  To roll a cutlet it gives more of a pin wheel look if sliced through.  Either method works it just may depend on how you want to present the food at service.

Let's talk stuffed first.  If you take a cutlet that has been pounded out to a 1/4 inch thickness.  Then place a filling of about 1/2 cup size (depends on the dimensions of the cutlet) in the middle of the cutlet leaving area of the cutlet all around the filling.  Most of the time when you pound out your cutlet, it is not going to be perfectly square.  One direction will be longer than the other by a little or a lot.  It doesn't really matter.  Once the filling is in place, you then need to bring the 2 sides of the short length in towards the filling.  Next bring the long side that is away from towards the filling and then bring the other side over the first side and the filling.  This should give you a bundle that shows no filling and will keep it inside the cutlet.  Here you need to secure the bundle with toothpicks or butcher string.  Either one will work well.  They both just need to be removed before service.  Yes, it takes a little practice to get good at it and make beautiful bundles.  But they will still taste great even if you don't master the look that well.

At this point, the bundle can be cooked as is or your recipe may call for it to be breaded.  Just follow your recipe and you will be fine.  These bundles (unbreaded) can be baked, sauteed or grilled.  Different recipes will call for different methods.  Usually the bundles when breaded will be baked but not always.

Rolled cutlets come breaded and unbreaded, toothpicked or string tied depending on the recipe.  No matter which way is used, they start by pounding out the cutlet.  Again, they usually are not square.  So lay the cutlet out in front of you with the longest side running from left to right as you look at it.  It gives you a little longer bundle.  Then you place your filling down the center from left to right as well.  Be sure to leave some space on  all sides of the cutlet.  You now take the side closest to you and roll the cutlet up away from yourself.  Depending on the filling being used, you may want to tuck the ends in to help seal the bundle.  You will have a bundle that looks like a jelly roll.

Again, depending on the recipe being used, the bundle may be cooked whole or it may sliced first.  If the recipe calls for slicing first, be sure to have the bundle toothpicked between each slice you will make.  This holds the jelly roll together for cooking.

Today's blog may sound difficult but it is not and as I stated earlier you just need to practice a little.  Have fun trying these techniques and remember it's the taste that matters more than the looks.

I will have a stuffed recipe next Thursday and a rolled recipe on next Friday.  Tomorrow is a recipe for "Chicken Marsala" and Friday is "Rhubarb Crunch" this week.  Enjoy them!

Added "My Favorite Links" page to the blog.

Yesterday I added another page to the blog.  That page is for "My Favorite Links" and they are ones I use often.  I have started with just 6 links but will continue add some more over time.  They are fun and interesting sites where you can buy items, get more recipes or just see what's out there on the net.  I hope they are useful to you.  Also, I'm always looking for new and exciting food sites.  So if you have a site that you think I would be interested in, please let me know.

On the new page, there is a brief description of the link just below it.  Enjoy them and let me know if you are using the sites.  Thanks.

On tomorrow's blog, I am going to talk about stuffing cutlets.  There are a lot of recipes out there doing this and they're not that hard to make.  I will have 2 recipes on next week's blog stuffing and/or rolling cutlets.  I'll be doing one with chicken and the other using beef.

I would normally put the recipes in the same week.  However, this week I have one more cutlet recipe for "Chicken Marsala" to go with our blogs and recipes from last week.

There is also a recipe for "Rhubarb Crunch" because it is that time of the year.  Rhubarb patches are coming in strong and early.  You always want to take advantage of crops when they are in season.  You can buy Rhubarb year round in a grocery store but it is just not the same as eating it fresh out of your garden or someone else's garden.  Just be sure to ask permission to pick the rhubarb before jumping into someone else's patch.

If you haven't pulled Rhubarb before, here are some tips.  Get your hand close to the bottom of a stalk before pulling.  Always start at the outside of a clump and just pull the bigger ones.  Once you have pulled enough, get a paring knife and a garbage can.  You want to cut off the big green leaf first and put it in the trash.  The leaves are poisonous to animals.  Next cut the other end off just above where the stalk was attached to the plant.  Rinse the stalks and slice into half inch pieces.  If you are not going to need them within a day or two, they do freeze well.  Put them in a zip-locked freezer bag in 4 cup measures.  Most Rhubarb recipes seem to ask for 4 cups.  My cookbook has a couple of other great Rhubarb recipes you might want to try.

If you haven't ever tried Rhubarb before, it is worth the try.  Besides making great desserts, Rhubarb makes great jelly and sauce.  I hope you will push your limits and give Rhubarb a try.

Have a great week.

Turkey Cutlets with Lemon Caper Sauce

Turkey Cutlets with Lemon Caper Sauce

(4 servings)

Ingredients:

1 lb. Turkey Cutlets (1/4 thick)

4 tbsp. All Purpose Flour

½ tsp. Black Pepper

4 tsp. Extra Virgin Olive Oil

1 medium Yellow Onion, fine dice

1 tsp. Fresh Thyme, minced

2 tbsp. Water

2 cups Chicken Broth

2 tbsp. Capers, rinsed and chopped

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Flat Leaf Parsley, chopped

Directions:

Cut and pound cutlets into 4 – 4 ounce pieces about ¼ inch thick and set aside.  In a shallow dish combine the flour and pepper.  Dredge the cutlets through the flour mixture and shake off the excess.  In a large skillet, heat the oil over medium-high heat and add the cutlets one at a time.  If too big the cutlets may need to be done in batches.  Brown the cutlets on both sides for about 2 to 3 minutes each, transfer to a platter and place in a pre-heated 225 degree oven.  Now add onion, thyme and water to the pan.  Cook while you stir until onions have softened, about 3 minutes.  Add the capers, lemon juice and parsley to the mixture and combine.  Continue cooking about 1 minute after adding the cutlets back to the pan.  Remember to turn the cutlets once during this minute and serve.

Note:               This recipe works well with chicken cutlets too.  You may want to try the recipe using pork or veal cutlets as well.

Ideas for Future Efforts

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Chicken Cutlets in Cream Sauce

Chicken Cutlets in Cream Sauce

(4 servings)

Ingredients:

4 - 4 oz. Chicken Cutlets (1/4 inch thick)

½ tsp. Salt

½ tsp. Black Pepper

2 tbsp. Butter

2 tbsp. Extra Virgin Olive Oil

½ cup Water

1 tbsp. All Purpose Flour

½ cup Sour Cream

As needed Chicken Base

As needed Fresh Lemon Juice

Directions:       

Sprinkle the cutlets with salt and pepper on both sides.  In a large skillet over medium-high heat, add the butter and oil.  When butter mixture is hot start adding the cutlets one at a time.  Remember not to overcrowd the pan and do in shifts if necessary.  Keep the cutlets warm in a 225 degree oven.  After cutlets are done, add the water to pan and scrape the bottom as it heats up.  Blend the flour and sour cream together and add to the pan with the water.  Combine these ingredients well before adding back the cutlets.  Cover and reduce heat to a simmer.  Let the pan simmer for 5 to 10 minutes.  Taste sauce and adjust seasoning with a little chicken base and lemon juice if needed.  Serve.

Note:               Turkey, veal and pork will also work with this recipe.  For the veal, I would use beef base instead of the chicken.

Ideas for Future Efforts

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How to Pound Out Cutlets (Chicken, Turkey, Pork, Beef or Veal).

I had someone point out that they didn't realize that the cookbook was available as an E-book too.  I have added the info about e-book in the left column (each page of the blog) that tells all the locations where you can purchase the cookbook.  All you have to do is click on my website link.  On the home page, click on "Tate Publishing Bookstore" under "Buy the Book."  Go to the bottom of the page and you will find information on downloading the e-book.  It is only $9.99 for the e-book.

Yesterday I talked about cutlets.  If you ask your butcher/meat counter person for cutlets, they will make them for you.  However, it's not that hard to make your own.  You can buy boneless skinless chicken breasts or thighs, boneless pork chops or turkey tenders to make them.  The chicken and turkey will need to be sliced into thinner pieces.  Usually they only need to be sliced in half side to side.

I've found that the best way to pound out any meat is to use a large zip-lock baggie.  Doing this will keep meat pieces from flying around the kitchen as you take out your aggression on the piece of meat.  I know many people will use wax paper to cover the meat but it tears easily.

If you don't have a meat pallet, it would be a good investment for your kitchen.  They usually come with one side smooth and the other side raised.  You want to use the smooth side for cutlets.  The raised side is to help tenderize a piece of meat.  If you don't have a meat pallet, you can use a heavy flat sided object to pound the meat.  Even the side of a can will work.  Just be careful using an object not intended for the task.

To pound out the meat, place your selected portion into a large zip-lock bag and seal it with most of the air squeezed out of it.  Place the bag on a cutting board and pound the meat starting at one end and working your way across the meat.  Your goal is to pound it to about 1/4 inch thickness.  Once you have your thickness, remove from the bag and set aside.  Repeat the process as many times as needed.

Remember you can lay the cutlets out on a sheet pan and freeze.  Then later peal them off the sheet pan and put in a large freezer bag.  That way you can always pull out the amount you need for a meal.  Sometimes it makes sense to do a task once instead of repeatedly.  I know I've mentioned this before, but I find repetition is a good thing.  We don't all listen well the first time.

Remember it takes a little practice to get good at it.  Have fun and think of all the frustration you can get rid of pounding out your cutlets.

A couple of recipes coming Friday and Saturday this week using cutlets.

What are Cutlets and what do you do with them.

I'm talking about cutlets today.  Many new and inexperienced cooks are probably wondering, what is a cutlet?

A cutlet usually refers to a small thin boneless cut of meat.  That piece of meat may be chicken, turkey, pork, lamb, beef or veal.  These pieces of meat can be sliced very thin or pounded out to be thin.  I will go through the process of pounding out meat in tomorrow's blog.

The reason for using cutlets in cooking is they cook quickly and you can do many different things with them.  These cutlets, depending on the recipe, can be cooked uncoated, simply dredged in flour and shakened or breaded with flour and/or bread crumbs.

The cooking process for cutlets is sauteing in a pan on top of the stove.  Depending on which method above you choose to use will dictate the need and amount of butter or oil needed to do the cooking.  It is a quick cooking method and usually only takes a few minutes per side.

Many of the recipes will use the pan to then make a sauce to top or serve with the cutlet.  Again these are quick sauces.

Each type of cuisine in the world seems to have recipes for these cutlets.  Italian cuisine uses mainly veal and chicken in their recipes, whereas the Germans lean towards pork in their's.  However, many of the ethnic recipes can be changed to your meat preference when cooking.  The chicken and turkey tend to be healthier choices.

You can make the cutlet to the size you desire, but they usually range between 3 and 6 ounces.  One cutlet is generally enough for one serving, although it may make sense to cook a few extra for another meal when planning your weekly menu.  You can freeze them as well for future meals.

In fact, it may make sense to cut or pound out a larger quantity of the cutlets and individually freeze for future meals.  To do this, simply place the cutlet on a sheet pan making sure not to have them touching each other.  Place the sheet pan in the freezer for 2 to 4 hours and then place the cutlets in a large zip-lock freezer bag.  This way you can pull out the number needed for a meal whenever they are needed and not have to thaw out the whole bag.  It really makes cooking quick and easy when individually freezing items for those future meals.  Also this can save you money by buying a larger package of product.

Because most cutlets don't come already packaged in the store this way, tomorrow I'll walk you through the process on pounding out these cutlets to meet your needs.  On Friday and Saturday this week, I'll have a few recipes using different cutlet meats for you to try.  Have a great day and continue to spread the link for this blog.

New KQ2 Video.

I want to start today by thanking everyone that checked out the blog this week.  The blog had over 375 hits when I checked early yesterday morning.  That is just beyond my wildest expectations for starting my second year of the blog.

A special thanks goes to all the individuals in Russia that gave my blog a hit this past week.  I had a very large following from there and I hope you all enjoyed checking it out.  Please let me know if you have questions or suggestions for and about the blog.

Feedback on the new design has been very positive.  Thank you to all that have commented to me in one form or another.

I added a new page during the week which will list all of my appearances on KQ2 television's "Hometown This Morning" show.  They will be in order of appearance with the first one being the newest show.  They will then go backwards to the original show.  All you have to do is click on the recipe name and it will take you to the link.  I know they only show the first part of the cooking segment but hopefully they are interesting and entertaining to you.  The part after the commercial break doesn't make it.  They have, however, liked everything I have demonstrated.

This week I will talk about "Cutlets" and what they are and how to make them.  There will be a couple of recipes as well this week using cutlets.

Have a great week and again thank you for supporting me and the blog.

Guacamole (Villa del Arco)

Guacamole (Villa del Arco)

(4 servings)

Ingredients:

1 Clove Garlic, pressed

2 Ripe Avocados

½ Medium White Onion, fine dice

1 tbsp. Extra Virgin Olive Oil

1 tbsp. Fresh Lime Juice

To Taste, Salt & Black Pepper

To Taste, Chopped Cilantro

Directions:

Mash the garlic and then the Avocados with a fork before adding the onion, olive oil and lime juice.  Mix all together and add salt and pepper to taste.  Now add the Cilantro and mix again.

Note:               The proper way to make guacamole (according to Chef Saul’s grandmother) is to use a “Molcajete” which is a prehispanic bowl made from volcanic stone.  It adds flavor.  It is not the end of the world if you don’t have one but it makes a great conversation piece.

Note:               You can add Jalapeno or Serrano peppers to give it some heat too.  Use with or without the seeds (your heat threshold) and a fine dice.

Note:               For a little more “Gourmet” guacamole, you can add a little processed Pomegranate or a mixture of sautéed Poblano peppers (small dice) and Pineapple (crushed).

Ideas for Future Efforts

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Chicken Fajitas

Chicken Fajitas

(4-6 servings)

Ingredients:

2 Fresh Limes

2 tbsp. Sugar

2 tsp. Dried Oregano

½ tsp. Cayenne Pepper

1 tsp. Ground Cinnamon

1 ½ lb. Boneless Skinless Chicken Breast

2 Yellow Onions

3 Bell Peppers (your choice of colors)

12 Fajitas sized Flour Tortillas

Canola Oil, as needed

Directions:

In a large mixing bowl, combine the zest and juice from the 2 limes with the sugar, oregano, cayenne pepper and cinnamon.  Slice chicken breasts into ½ wide strips and add to the mixing bowl.  Mix well and refrigerate for at least 30 minutes or upto 4 hours.  Before starting to cook the chicken mixture, thinly slice the onions in strips from top to bottom.  Cut the peppers in half lengthwise and remove seeds and stem.  Slice these in thin strips top to bottom too.  Heat 2 tbsp. of oil in a large skillet over medium-high heat.  Add the chicken mixture to the pan and cook for 6 to 8 minutes.  Now add the onion and pepper strips to the chicken and continue cooking another 4 to 5 minutes.  Adjust cooking time as needed to make sure chicken is cooked through and the onion/pepper strips are soft and still juicy.  Place in an appropriate serving dish with warmed tortillas.

Note:               I usually serve these with the following condiments; guacamole, salsa, sour cream and shredded lettuce.  Although they are not usually served with shredded cheese, you can add it without committing a sin.

Ideas for Future Efforts

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Future Pages on the Blog

Yesterday I told you of the changes I had made on the layout of the blog.  I mentioned that I'm only 85 to 90 percent done.

I'm working on adding two (2) more pages to the layout.  Now that I've mastered the recipe page so you only need to click on the name and the recipe comes up, I'm going to try it with my KQ2 segments.  I hope to put all the videos of my cooking segments on a page and then add the new ones has they happen.  Hopefully, these cooking segments help your cooking skills and entertain a bit too.

The other page I'm going to add is for links to sites I like to visit.  Some sites will offer more recipes and/or cooking advise.  Some sites will offer product that you may have a hard time finding.  If you have a site that you believe would be good to add, let me know.

I'll be working on these pages over the next few weeks.  These and the other tweaks I need to do will be done before the beginning of May.  At least that is the plan.

Thursday and Friday will have recipes this week.  Cinco de Mayo is coming and if you're going to have anyone over for Mexican food, these recipes should help.  Giving you the recipes early allows time to try them out and see if you like them.  It gives you a little practice too before the big day.  Thursday's recipe is for "Chicken Fajitas."  The Friday recipe is for a "Guacamole" and I got this from a Mexican chef on our visit in January to Cabo.  Depending on your like or dislike of "heat" in your food, the Guacamole recipe comes either way.  I hope you will enjoy them as much as I do.

Have a great week and that "Taxes" are due early next week.  Hope you have yours done and are getting a refund.

Starting Our Second Year

We're starting our second year together with this blog.  For all of you that have checked the blog out before, you are probably thinking you're on the wrong blog.  To celebrate our 2nd year, I have re-designed the blog.  I hope all of you like the changes.  If you are new to the blog, I hope you like what you see and will continue to follow.  The upgrade is only about 85 to 90 percent done.

I believe I have made a totally different look and feel to the blog.  I changed the basic layout and was able to add the feature of pages.  I have a few more pages that I will be adding in the next few weeks.  There are also some tweaks that I need to make.

I would really like some feedback on what you think of the new layout and functions.  So please let me know here on the blog, on facebook, my e-mail or in person.  I'm making these improvements to create a more user friendly format.

My favorite new page is the "Recipe Index."  It was such a hassle to go back and check out a recipe that was a few months old.  Under the page, all you have to do is click on the recipe you want and it comes up.  I have divided the recipes into categories and tried to put them in alphabetical order in the category.  New recipes will be added each week under the correct category and in the right order alphabetically.  I hope you find this feature to your liking.

The blog will continue to operate four (4) days a week.  There will be a new blog each Tuesday, Wednesday, Thursday and Friday.  I will continue to offer at least one (1) new recipe each week.

If there are any subjects, techniques, cooking methods, suggestions or questions about any recipe, please be sure to contact me through the blog or by other means you may have available.

Thank you for checking out my blog as often as you do.  Please spread the word about the to family and friends.  Maybe post the link on your facebook page so all your friends can see if it could help them in the kitchen.  Have a great week.

Chicken with White Wine

Chicken with White Wine

(4 servings)

Ingredients:

2 tbsp. Unsalted Butter

4 each 4 to 6 oz. Boneless Skinless Chicken Breast

½ lb. Fresh Baby Bella Mushrooms, cleaned and sliced

1 cup White Wine, divided

½ tsp. Sea Salt

½ tsp. Dry Tarragon

1 tbsp. All Purpose Flour

Directions:

In a large sauté pan over medium to medium-heat, melt the butter and sauté the chicken breasts on each side (4 to 5 minutes per side).  Add the mushrooms and continue cooking for about 2 minutes.  Next add ¾ cup of the wine along with the salt and tarragon and heat another 2 minutes.  Now lower the heat to a simmer, cover the pan and continue 15 minutes.  In a small bowl combine the remaining wine with the tbsp. of flour.  Stir this mixture into the chicken mixture and cook until it has thickened a little.  Serve immediately with desired side dishes.

Note:               The choice is yours on which type of white wine to use.  Some

                           prefer a dry white while others like a more sweet white wine.

                           The choice will give a little different taste.  I have tried this dish

                           with a dry and a sweet wine and I liked it both ways.

Ideas for Future Efforts

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Glazed Carrots

Glazed Carrots

(6-8 servings)

Ingredients:

6 cups Fresh Carrots, ¼ inch slice diagonal

1 ½ tsp. Salt

6 tbsp. Brown Sugar, divided

½ cup Chicken Broth

5 tbsp. Unsalted Butter, divided

2 tsp. Fresh Lemon Juice

1 tsp. Lemon Zest, grated

To taste Salt & Pepper

½ cup Chopped Walnuts

Directions:

In a large sauté pan, add the carrots, 4 tbsp. brown sugar and the chicken broth.  Heat to a boil over high heat, cover, reduce heat to simmer and cook for 5 minutes.  Uncover the pan and continue cooking 2 more minutes.  Add 4 tbsp. butter and 2 tbsp. brown sugar to the mixture stirring to coat the carrots for another 3 minutes.  Remove the pan from the heat and add the lemon juice and zest.  Adjust the seasoning with salt and pepper.  In another sauté pan, melt the last tbsp. of butter over low heat and add the walnuts.  Sauté the walnuts until toasted, about 8 to 10 minutes.  Place carrot mixture in a serving dish and top with the walnuts and serve.

Note:               It is best to peel the carrots before slicing.  You could use fresh

                           baby carrots with the tops on for a different look.  They just

                           aren't available everywhere.

Ideas for Future Efforts

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Crab Casserole (My Favorite)

Crab Casserole (My Favorite)

(12-24 servings)

Ingredients:

9 tbsp. Unsalted Butter, divided (1 stick + 1 tbsp.)

½ cup Green Onion, sliced (white & green parts)

¼ cup Yellow Onion, finely chopped

2 lb. Lump Crab Meat, drained

1 14 oz. can Artichoke Hearts, drained & finely chopped

½ cup All Purpose Flour

3 cups Half & Half

¾ cup White Wine

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

2 tsp. Sea Salt

½ tsp. White Pepper

¼ tsp. Cayenne Pepper

Biscuit Topping:

2 cups Self-rising Flour

¼ cup Shortening, chilled

1 ¼ cups Buttermilk

1 cup White Cheddar Cheese, grated

Additional Butter, to grease 9x13 casserole dish

Directions:

Butter a 9x13 casserole dish and set aside.  In a large skillet over medium heat, melt 1 tbsp. butter and sauté both types of onion until soft.  Approximately 10 minutes and then set aside.  Individually using paper towels, pat the crab and artichokes dry and set aside.  In a 2 or 3 qt. sauce pan over low heat, melt the 8 tbsp. (stick) of butter.  Add the flour to the melted butter as you whisk until mixture is smooth and cooks for 1 to 2 minutes.  Turn the heat up to medium and gradually add the ½ & ½ as you continue to whisk.  Whisk constantly until it starts to bubble and thicken.  Next add the wine, lemon juice, parsley, salt, white and cayenne peppers and continue to heat another 2 to 3 minutes. Remove from the heat and prepare to assemble the casserole.  Layer half the crab meat in the casserole dish and top with half the artichokes and onion mixture, one at a time.  Top this with half the sauce mixture and repeat the process with a second layer.

Biscuit Topping:

Using a large mixing bowl, add the flour and slowly cut in the shortening with a pastry blender or two knives until you have what looks like small peas.  Stir in the buttermilk and cheese until just mixed.  Turn out of the bowl onto a lightly floured surface.  Pat the dough into a ½ thick round.  Cut out biscuits with a 2 inch round cookie cutter and place on top of casserole mixture.  Make sure the biscuits are touching each other.  You should get 4 across by 6 long in covering the whole top.

Place the casserole in a pre-heated 375 degree oven for 35 to 40 minutes or until the casserole is bubbly and the biscuits are just browned on top.  Let the casserole set for 5 to 10 minutes before serving.

Note:               Because of the crab, this dish is not an inexpensive one.

                           Depending on where you live and the time of year, fresh

                           lump crab is best but can works well too.

Note:               The portions vary so much because it depends on if this

                           dish is being used as the main course or part of a brunch.

                           But it is a big hit and great for a special gathering.

Ideas for Future Efforts

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The First Year of Blog Ends This Week

This is the 52nd week I've been doing my food blog.  I can't believe it has been a whole year and I'm still having fun.  THANK YOU to everyone that has been following the blog and giving me feedback.  I have to say the best part of doing this food blog is to hear from people that have tried the recipes and found them fun and tasty.

I've had over 6,310 hits on my blog as we start the 52nd week.  There have been people from over 20 different countries checking out the "Cabana Boy Cooks" blog.  Of those, 5 countries average 1 to 5 hits a week.  They are led by Russia and Germany.  The other three counties are Spain, United Kingdom and Canada.  Thank you all for following me on this blog.  I hope the blog has helped all of you in some way.

Please remember to pass the link on to family and friends that you think might enjoy and/or gain from it.

I was on KQ2 yesterday morning and made the "Deviled Eggs" recipe from last Friday's blog.  I deviated from the standard recipe and put a little heat into the eggs for the KQ2 staff.  They loved them and here is the link so you can watch the segment. TV link

This week I'm only writing today for the blog.  I will have a recipe on each of the next 3 days (Wed.-Fri.) and hope you enjoy them.  That should make a total of 80 recipes I've put on the blog this first year.  I know I have my favorites and would love to hear from you as to which ones were your favorites.  So please respond to comments or for those that have my e-mail, send it that way.

The reason for the 3 recipes this week is that I am attempting to re-design the blog.  Hopefully, I'll have it fully  up and running next week.  I'm learning how to put in pages.  My hope is to have one page with all the recipe names.  The plan is to make it so if you click on the recipe name, the recipe will come up.  Under this old format, it takes a little work to bring up some of the older recipes.  Wish me luck because as comfortable as I am cooking - I'm not with the technology of a computer.

Two of the recipes are ones I personally like and want to share.  The first is "Crab Casserole" and it is devine.  The other is a side dish for carrots.  I love carrots anyway they are done.  But "Glazed Carrots" have that little sweetness to them that puts it over the top.  They come from the Mitford book series.  In fact, there was so much food in the books they made a cookbook for the series.  They happen to be great recipes for the Easter weekend too.

The 3rd recipe is another chicken dish.  It really is nice to be able to do so many different dishes with chicken.

Again, THANK YOU for a successful first year of "Cabana Boy Cooks" and to an even better 2nd year.