Archive for September, 2016
September 15, 2016
Since we don’t know any other restaurant or catering firm serving authentic beignets, they are one of our most requested items during the holidays. These awesome gems are served hot from the fryer, liberally dusted with powdered sugar waiting for someone to take that first bite. Our servers are often directed by a guest: “Don’t you dare move away from me.”
Just think how your family and friends will love you when you make fresh beignets at your next party – or even at Brunch this Sunday. They are really easy.
- 1 cup whole milk
- ¼ cup sugar
- ¾ teaspoon salt
- ½ cup ground nutmeg
- 1 package active dry yeast
- 2 tablespoons lukewarm water
- 2 tablespoons vegetable oil
- 1 room temperature egg (beaten)
- 3 ½ cups sifted all-purpose flour
- Lots of powdered sugar
- 1 medium-size bag
Scald milk in a saucepan on the stove (or in the microwave). Add the sugar, salt, nutmeg and stir and set aside. Cool to lukewarm. Sprinkle yeast into warm water with a half teaspoon of sugar, stir and set aside until it bubbles up to tripple in size…this shows that the yeast is active. In a mixing bowl with a dough hook add beaten egg, oil, milk mixture, yeast, and flour. Mix (knead) on medium speed for approximately 7 minutes. Place in lightly buttered or oiled large mixing bowl, cover with plastic wrap and let double in bulk approximately one hour.
Turn the dough (it will be soft but not sticky), onto a well-floured surface or board. Knead gently. Roll into an 18” x 12” rectangle; cut into approximately 36 pieces or whatever size you desire. They can be big or small. Place on board and cover lightly with a dish towel for 30 minutes.
Preheat fryer to 350 degrees. If you are using a pot on the stove – use a thermometer to make sure your oil is at the correct temperature. Fry a few beignets at a time until golden brown on each side – turning when one side is brown. Drain on paper towels. Drop beignets in paper bag loaded with powdered sugar and vigorously shake until thoroughly coated. Serve hot.
NOTE: They do not hold or store well – so eat quickly…that has never been a problem in my house.
September 02, 2016
Check out my interview with Richard Gonzmart below.
September 01, 2016
I found this out of the way sandwich shop up near Drew Park behind Yankee Stadium. Let’s see, how would I describe it – a cross between a beech-house and something you would see on the Food Network show Diners Drive-Ins and Dives. It is well worth the visit. Nothing fancy, just good homemade sandwiches…pressed of course…as in the name, AJ’s Press.
The Mexican meatball is a must have, along with the jalapeno bacon hushpuppies, and the beer braised brisket.
4406 North Cortez Avenue
Tampa, Florida 33614
September 01, 2016
What could be better for dinner tonight than Shrimp, Scallops, Mussels, Pasta, Cream, and Parmesan Cheese? Nothing!!! I created this dish on the fly one night when I invited a couple friends over for supper last week. Since it was spur-of-the-moment, I had to use things I naturally had in my pantry, fridge, and freezer…I didn’t even have to go to the store.
This pasta dinner was a real hit and I wanted to share it with you so you can share it with your friends and family as well. Remember what Epicurus said: “Look for someone to eat and drink with before looking for something to eat and drink.”
CREAMY PARMESAN SHRIMP & SCALLOP PASTA
- 12 peeled and deveined 16/20 shrimp
- 4 cups thawed Publix brand Patagonian Scallops (small bay scallops)
- 20 mussels, cleaned and beard removed (keep refrigerated until ready for use)
- 1 pound thick spaghetti (feel free to use any pasta you desire, penne will work great too)
- 4 tablespoons butter
- 2 tablespoon extra-virgin olive oil (EVOO)
- 4 tablespoons shaved garlic (very thin sliced garlic)
- ½ teaspoon red pepper flakes
- ½ cup white wine1 teaspoon salt
- 1 cup cream
- 1 cup sliced grape tomatoes
- 4 tablespoons grated parmesan cheese
- 2 tablespoon soft butter
- 2 tablespoon chopped parsley
In a skillet heated on medium high heat, add butter and EVOO, once butter is melted add garlic, wine, red pepper flakes and salt, bring to a boil stirring throughout with a wooden spoon, add cream and salt. Add shrimp and scallops, once seafood is cooked add pasta and tomatoes, and cook for 1 minute stirring constantly, take off heat and toss with 2 tablespoons parmesan cheese, soft butter, and chopped parsley – bowl, arrange mussels, served with grilled lemon, salad, and a slice of Pane Rustica’s French baguette with unsalted butter.
Feel free to add more salt, red pepper flakes, and parmesan cheese to taste.
Our mussel recipe is on our blog – type-in “mussels” into the search box on our blog
Cut 2 lemons in half, dip in sugar and place on hot skillet until browned