Thursday, January 17, 2013

Meal #1 - Texas BBQ

Alright now this meal was a rootin-tootin succes. I'm just joking aroud but it was actually really fun to make. For those of you who don't know im in a culinary class and these my cowboys and cowgirls are the recipes for said meals.  For every meal there is an appetizer, 2 sides, a main, a bread, a drink, and a beautifully delicious dessert. So on to the meal.

Cauliflower Soup- Appetizer

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 cups

Ingredients:

  • 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
  • 1 onion, roughly chopped
  • 1/2 tsp. salt, plus more to taste
  • 2 cloves garlic, chopped
  • 1 head cauliflower, chopped
  • 2 cups chicken or vegetable broth
  • 1/4 tsp. freshly ground white pepper, plus more to taste
  • 1/8 tsp. freshly grated nutmeg, plus more to taste
  • 2 cups low-fat or whole milk
  • 2 Tbsp. finely chopped parsley, optional

Preparation:

  1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
  3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
  4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  5. Add milk and cook over medium-low heat until hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
  6. Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 Tbsp. butter and stir in parsley.
Serve soup hot, with a swirl of parsley butter, if you like.
http://localfoods.about.com/od/winter/r/CauliflowerSoup.htm

Southern Buttermilk Biscuits- Bread



  • 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder (use one without aluminum)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk (approx)

Directions:


  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal.
  4. If using a food processor, just pulse a few times until this consistency is achieved.
  5. Add the buttermilk and mix JUST until combined.
  6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  7. Turn the dough out onto a floured board.
  8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  9. Use a round cutter to cut into rounds.
  10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  14. Do not overbake.
  15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  16. The dough must be handled as little as possible or you will have tough biscuits.
  17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
  18. You also must pat the dough out with your hands, lightly.
  19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Yield: 10 Biscuits

Alabama Yella Hammer- Beverage

Muddle 1/4 cup diced fresh pineapple, 1/4 cup fresh orange juice, and 2 Tbsp. turbinado sugar in a 10-oz. glass. Fill glass with crushed ice, and top with seltzer water or club soda. Gently stir. Garnish with a maraschino cherry and pineapple chunks.

Southern Fried Cabbage-Side 1
INGREDIENTS:
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to
taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
DIRECTIONS:
1.Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6


http://allrecipes.com/recipe/southern-fried-cabbage/detail.aspx

Fried Confetti Corn- Side 2


  • bacon slices
  • 6 cups fresh sweet corn kernels (about 8 ears)
  • 1 cup diced sweet onion
  • 1/2 cup chopped red bell pepper 
  • 1/2 cup chopped green bell pepper 
  • (8-oz.) package cream cheese, cubed 
  • 1/2 cup half-and-half
  • 1 teaspoon sugar 
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Preparation

    1. 1. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Coarsely crumble bacon.
    2. 2. Saute corn and next 3 ingredients in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar and next 2 ingredients. Transfer to a serving dish, and top with bacon.
    3. http://www.myrecipes.com/recipe/fried-confetti-corn-50400000117033/
Chipotle Lime Marinated Grilled Pork Chops or Tenderloin-Main


Ingredients:
4 pork chops (about 1 1/4-inch thick, bone in or boneless)
1 canned chipotle chile in adobo, chopped
2 teaspoons oregano
2 garlic cloves, chopped
1/4 cup olive oil
2/3 cup lime juice (fresh!)
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt

Directions:

Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
Seal bag and refrigerate for up to 24 hours.
Remove chops from marinade (discard marinade).
Grill over medium-hot coals for a total of 12-15 mins, turning half-way through, or until done.


http://www.food.com/recipe/chipotle-lime-marinated-grilled-pork-chops-or-tenderloin-324162#

Texas Delight or Four Layered Dessert- Dessert




1 stick butter
1 c. flour
1 1/2 c. chocolate chips
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and pie filling
1 c. powdered sugar
First layer: melt butter. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes.
Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer.
Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer.
Fourth Layer: spread rest of Cool Whip on top. Sprinkle with chocolate chips and chill several hours.

http://www.cooks.com/rec/view/0,1713,158164-247197,00.html



No comments:

Post a Comment