Monday, February 22, 2010
I look forward to months with an "r" in them so I can have my beloved oysters on the half shell. This year we bought a box of these gems at White River Fish Market and boy were we happy with the quality! These were the best oysters we have eaten in years! So plump and juicy that I could not wait for all of them to get shucked before I dug in. Speaking of shucking, Sean found the best thing in the world to shuck these tight lipped goodies. What did he use??? A chain saw multi tool.... Maybe it is the red-neck in us but it worked so well that we abandoned our oyster specific shucking tool for good. Not too much to tell you on shucking but my sauce is different from any you have ever eaten. This is What's Cookin on Beaty's Creek today.
1 cup ketchup
3 T horseradish-creamed
1 T cayenne pepper
2 T lemon juice
1 t garlic-minced
Mix everything together and serve with oysters or shrimp.
Thursday, February 11, 2010
I love Ina Garten! I own every cookbook she has ever written and watch her show on the Food Channel until my kiddos beg me to stop. This recipe comes from her Back to Basics cookbook and is a must have in any kitchen. That being said, this is an awesome and very easy tart that will impress everyone you serve it to. Give it a try with some freshly whipped cream and you will be dreaming of warm summer days. This is What's Cookin on Beaty's Creek today.
For the Crust:
2 cups all purpose flour
1/2 t kosher salt
1 T sugar
12 T cold butter-diced
1/2 cup cold water
For the Apple:
4 Granny Apples- peeled and sliced 1/8 thick
1/2 cup sugar
4 T butter-diced
1/2 cup apricot jelly
2 T water
For the pastry, place flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10-12 times, until the butter is in small bits the size of peas. With the motor running pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 400'. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Now place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove stem and cores with a sharp knife. Slice apples crosswise 1/4 inch thick. Place apples slices overlapping in a pretty design. Sprinkle cut butter all over apples. Now sprinkle sugar all over apples. Bake for 45 minutes to 1 hour. Remove from oven. Melt apricot jelly on stove and brush on top of tart. Serve warm.
Friday, February 5, 2010
I really enjoy a good curry chicken. The trouble is there are no restaurants near Beaty's Creek to get this favorite dish. Some people say that they hate curry but those people have never had this! Asian or Thai curry has a totally different taste than the Indian type in my opinion. I bought my curry paste at this Asian Market in Tulsa. They have a great selection of cooking items and are friendly and eager to assist. That is a plus when you are learning, as I am, about Asian cooking. Give this recipe a try the next time you have chicken laid out and not sure what to do with it. This is What's Cookin on Beaty's Creek today. Can you believe it, they are predicting more snow for Beaty's Creek....I think we have had our share this year. It is definitely time for spring!!!
1 whole chicken-cut up
5 carrots-peeled and cut into 2 inch pieces
1 bag frozen peas
3 potatoes-peeled and cut into 2 inch chunks
1 onion-peeled and quartered
1 container button mushrooms-halved
2 T curry
3 garlic cloves-peeled and smashed
1 can unsweetened coconut milk-I found this at my local grocery store
3 cups water
2 cans Thai red curry paste
Salt and Pepper to taste
Season chicken with salt and pepper. Coat a large dutch oven with oil and heat up over medium heat. Once heated, add chicken fat side down. Don't crowd your chicken so you may have to brown it in two batches. Brown on each side for about 5 minutes, when browned remove from pan and add in all your veggies. When veggies are just beginning to soften add your chicken back in with you water, coconut milk, and curry paste and stir well, being sure to scrape the bottom of your pan to release all the goodness. Cook covered for 1 hour over medium heat, stir every once in awhile. Serve over steamed rice.
Monday, February 1, 2010
I am trying to win a trip to the San Pellegrino Almost Famous get away to Napa in March. I would love to go and share with you all that I would learn. Wish me luck and I will keep you updated! Could I be the next Almost Famous Chef????
Posted by What's Cookin Stacey?? at 8:26 AM