recipes

Beef Wellington

Mon, 11 Aug 2014 01:53:04 +0100

Ingredients

400g flat cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
750g piece of prime beef fillet
1-2 tbsp English mustard
6-8 slices of Parma ham
500g ready-made puff pastry
Flour, to dust
2 egg yolks, beaten

Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just color it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.
Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a dollar coin.
Remove the cling film from the beef, then lay in the center. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Heat the oven to 200ºC/400ºF/gas 6.
Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the center when you serve it.

Bacon Jalapeño Deviled Eggs

Sat, 25 Jan 2014 04:29:48 +0100

Ingredients

12 large eggs, hard boiled and peeled
1 cup mayonnaise
1½ tsp rice vinegar
¾ tsp ground mustard
½ tsp sugar
2 jalapenos, seeded and chopped
6 pieces bacon, cooked, crisp, and crumbled
paprika

Directions:

Slice the hard boiled eggs in half, lengthwise
Remove the yolks and put them in a mixing bowl
Mash the egg yolks with a fork
Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
Mix in the jalapenos and bacon
Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
Fill each egg hole with the mixture
Sprinkle with paprika
Chill until ready to serve

Broiled Crab Meltaways

Wed, 12 Sep 2012 04:35:54 +0100

Ingredients:

One 7 oz jar sharp processed cheese spread
One 4-1/2 oz can lump crabmeat drained
1/4 cup butter or margarine
2 tbs mayonnaise or salad dressing
1/8 tsp garlic powder
Dash of seasoned salt
Directions:

6 English muffins, splitCombine first 6 ingredients; spread about 2 tbs on cut side of each muffin half. Cut each half into 4 pieces, and place on baking sheets. Freeze at least 30 minutes. (may be frozen up to 2 months).

To serve, broil 6 inches from heat (with electric oven door practically opened) 3 minutes or until puffed and bubbly.

Yields: 4 dozen.

Blend of the Bayou

Wed, 12 Sep 2012 04:30:43 +0100

Ingredients:

8 ounces cream cheese
1 stick butter (1/4 lb)
1 pound peeled shrimp
1 diced onion
1/2 diced bell pepper
2 ribs celery
2 tablespoons butter
1 can Cream of Mushroom soup
1 can mushrooms (drained)
1 tablespoon garlic salt
1 teaspoon tabasco
1/2 teaspoon red pepper
1 pint crab meat
3/4 cup cooked rice
Sharp cheese (grated)
Cracker crumbsPreheat oven: 350F. Melt cream cheese and butter in a double boiler or microwave. saute onion, bell pepper, celery and shrimp in 2 tablespoons butter. In a large mixing bowl add all other ingredients.

Directions:

Pour into an 8 x 12 inch glass casserole dish.

Top with sharp grated cheese and then cracker crumbs (May be frozen here).

Bake at 350F for 15 to 20 minutes (or until bubbly).

Depending upon the size shrimp used, you may have too much for 1 dish so make a small casserole to give to a "shut-in" or an elderly friend.

Serve warm.

Serves: 8

Avocado & Shrimp Cocktail

Wed, 12 Sep 2012 04:27:08 +0100

Ingredients:

2 avocados
Fresh lemon slices
1-1/2 cups cooked, peeled baby shrimp
3 tablespoons mayonnaise
1 tablespoon heavy cream
Dash Tabasco
Dash white Worcestershire sauce
Salt and pepper to taste
Paprika & Cucumber and lemon slice for garnish

Directions:

Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Garnish with cucumber and lemon slices. Serve chilled on bed of lettuce.

Serves 4.

Pomegranate Stew with Chicken

Sun, 01 Jul 2012 01:22:20 +0100

Ingredients

2 tablespoons olive oil
1 1/2 pounds chicken legs, cut up
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
1/2 teaspoon cardamom (optional)
2 tablespoons sugar (optional)

Directions

Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

South Indian Lentil Kootu

Sun, 01 Jul 2012 01:12:25 +0100

Ingredients

1/2 cup red lentils
1/2 cup hulled, split pigeon peas (toor dal)
1/2 cup yellow split peas
2 cups water
2 tablespoons vegetable oil
1 teaspoon mustard seed
4 leaves fresh curry leaves
1 carrot, peeled and diced
1 zucchini, sliced
1/4 cup frozen peas
1/4 teaspoon ground turmeric
1 tablespoon crushed red pepper flakes
salt to taste
1/4 cup grated fresh coconut

Directions

Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.

Pasta with Creamy Cajun Sauce

Sun, 01 Jul 2012 01:05:16 +0100

Ingredients:
1/2 pound Farfalle pasta
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced garlic
1/4 cup chopped onion
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 tablespoon tomato paste
1 1/2 teaspoons chopped parsley
Parmesan cheese
Andouille or other smoked sausage, cut into bite-size pieces (optional)

Directions:
-In a large pot, boil water for pasta. Salt water.
-Brown sausage in a small skillet over medium heat. Once browned, transfer to a paper towel lined plate and set aside.
-Heat oil in a large skillet over medium heat. Add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant.
-Add white wine to skillet, making sure to scrape up any brown bits from the bottom. Let wine reduce by half, about two minutes. Meanwhile, boil pasta and cook until al dente.
-Stir in Cajun seasoning, paprika, salt, pepper and tomato paste.
-Add cream and heat to almost bubbling, then reduce heat to low.
-Allow the cream mixture to reduce by half, about 5 minutes.
-Drain pasta and add to skillet.
-Toss with parsley and freshly grated Parmesan.

Aphrodisiac

Mon, 18 Jun 2012 01:35:25 +0100

Almost every culture devotes part of its folklore to sexual matters, and a popular issue has always been aphrodisiac foods. You have all heard claims that certain foods can increase your sexual libido -- but are they true?

I decided to make a small list of common foods believed to have sexually stimulating effects, even though in most cases, their effects have yet to be proven. This list is by no means incontestable, since most of the claims are not based on fact. Nevertheless, here are some foods that are considered aphrodisiacs and why, or as the case may be, why not.

oysters

Ah yes, good old oysters, the cliché of all aphrodisiac foods. Oysters have long been thought to have aphrodisiac properties, but very few studies have been conducted on the matter.

One thing that brings credibility to the oyster myth is the fact that these slippery critters are full of zinc. Zinc controls progesterone levels, which have a positive effect on the libido. Zinc deficiency can cause impotence in men, so any food rich in zinc is considered an aphrodisiac in that respect, and oysters happen to be loaded with the mineral.

Many believe that oysters were originally labeled "aphrodisiac" because of their shape. Upon close inspection, they somewhat resemble the female sex organ. This could be a reason why people in the past associated mussels with sexuality. Sexual appetite, more often than not, starts in the mind rather than in the body, so oysters could have a psychological effect on the libido.

This brings us to the next type of aphrodisiac foods...

sexually suggestive food

Many different foods are considered aphrodisiacs because of their sexually suggestive nature. Eggs and caviar remind us of the reproductive system. Asparagus, bananas, onions, carrots and, as stated above, oysters, also remind us of sex organs, and have therefore been categorized in many cultures as erogenous foods.

None of these foods really have any proven qualities, but if they make us believe that they'll raise our sexual desires, chances are they'll work. Many men's sexual libido begins to diminish after having been with the same partner for a long time, so sexually suggestive food can help spice things up.

OTHER NOTABLE FOODS

Apples Grapes

Beans Leeks

Cherries Dates

Garlic Ginger

the devil's soup

As crude as it may sound, alcohol is also onsidered an aphrodisiac. It relaxes the body and reduces inhibition. In other words, alcohol makes you do things you normally wouldn't do in a sobered state. It doesn't really enhance the libido; it just changes one's perception of things.

How many times have you heard stories of an acquaintance making a complete jackass of himself during a party, staring down some girl's dress or making out with, let's say, somebody less than desirable? Where would humanity be if it weren't for alcohol? A world population of a few billion short, probably.

Many different nuts have alleged aphrodisiac properties, many of which have been used in love potions and serums for thousands of years. Walnuts have been used in Roman times for fertility and pine nuts have been adopted for similar purposes for 2000 years through the Mediterranean and the East. Cola nuts are also considered an aphrodisiac in Madagascar, probably because of their high caffiene content.

Some believe the smell of certain nuts excite women (I know what you're thinking -- stop it). Almonds, for instance, are widely used in beauty products for their supposed aromatic properties. Some nuts are also rich in zinc, so like oysters, they can treat zinc deficiency impotence.

Ginkgo nuts are widely used in Chinese herbal medicine even to this day to stimulate, among other things, erotic desires. One of the few true aphrodisiacs, ginkgo nuts are a powerful antioxidant; this makes them an excellent source of nutrition for stimulating blood circulation and invigorating stagnating bodies.

coffee anyone?

Coffee is considered an aphrodisiac in many traditions but there is very little proof that it actually has any effect on the libido. Coffee -- like any caffeine-rich food -- stimulates the body, which is why it's usually mistaken for sexual arousal.

OTHER NOTABLE FOODS
Onions	Oranges
Peaches	Pears
Peas	Pepper
Salt	Thyme
Truffles	Vanilla

chocolate

A recent poll revealed that most women prefer eating chocolate to having sex. Granted, chocolate is often associated with romance and passion, but does it really have any sexual properties? Well, the jury is still out on that one...

Two doctors once discovered that chocolate contains phenylethylamine, a chemical that releases "feel good" endorphins. But later studies have proven that even though chocolate has this ability, it does not significantly affect the brain in any way. Luckily for the myth, chocolate also contains caffeine, so it can give you the impression that you are aroused by waking you up a bit.

celery

For a long time, people believed that celery's aphrodisiac properties were a myth. Today we know that it contains androsterone, a hormone naturally produced in males that stimulates sexual arousal in females. Whether or not this hormone found in celery actually affects the body is still unclear. But hey, the vegetable has it so it's a plus, and further studies are being conducted in the matter.

ready for bed?

So there you go; some sexual foods are false and others are loosely based on fact. Certain foods do, in fact, have physiological effects on the body and brain, but most of them are not as directly related to our libido as we'd like to believe. Still, don't let that steer you away from the whole idea that foods can be exciting.

Ever see 9½ weeks? Food can be pretty fun if you know how to use it... just make sure you don't put honey in your hair, you'll have a really tough time getting it out.

Chicken & Bacon Shish Kabobs

Mon, 11 Jun 2012 20:07:57 +0100

Ingredients

1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers

Directions

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

recipes

Beef Wellington

Ingredients

400g flat cap mushrooms, roughly choppedSea salt and freshly ground black pepperOlive oil, for cooking750g piece of prime beef fillet1-2 tbsp English mustard6-8 slices of Parma ham500g ready-made puff pastryFlour, to dust2 egg yolks, beaten

Bacon Jalapeño Deviled Eggs

Broiled Crab Meltaways

Blend of the Bayou

Avocado & Shrimp Cocktail

Pomegranate Stew with Chicken

Ingredients

Directions

South Indian Lentil Kootu

Ingredients

Directions

Pasta with Creamy Cajun Sauce

Aphrodisiac

oysters

sexually suggestive food

the devil's soup

Chicken & Bacon Shish Kabobs

Ingredients

Directions

400g flat cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
750g piece of prime beef fillet
1-2 tbsp English mustard
6-8 slices of Parma ham
500g ready-made puff pastry
Flour, to dust
2 egg yolks, beaten