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Emeril To Send Fiesty Elederly Defender Saucepan Set

February 28, 2009

PEOPLE EMERIL LAGASSE

ELYRIA, Ohio, Feb. 27 (UPI) — TV chef Emeril Lagasse said he is sending a free cookware set to a 70-year-old Ohio woman whose pan was taken by police after she used it to fight burglars. Ellen Basinski, 70, said she was taking to her husband, Lorain County Family Court Judge David Basinski, on the phone Tuesday when the four young men — identified by police as Patrick Kostal, 18, and three juveniles ages 15, 16 and 17 — entered her Elyria home and began rifling through her purse, liquor cabinet and drawers, the (Elyria) Chronicle-Telegram reported Friday. Basinski said she used her 5-quart Emeril Lagasse saucepan to hit one of the burglars before they fled with her wallet, which contained only $10. The suspects were arrested and charged with aggravated burglary, assault and theft. Lagasse told the Cleveland Plain Dealer that he decided to send Basinski a new 10-piece set of nonstick cookware, which retails for about $199, after he heard that the woman’s saucepan had been admitted into evidence after she used it to fight the intruders. “I mean, it just blew my mind,” the famed chef said. “I mean, I feel terrible for her — not only about the situation she faced, but because she probably may not get that pan back. That’s not good, not good.”

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Holiday Eggnog Portuguese French Toast

December 8, 2008

french-toast

December has come around again and its time for me to dig up some holiday recipes. This is an everyday favorite around this time of the year for breakfast. I usually make it in the morning for my kids. The Portuguese sweet bread that is used compliments all the other aspects of the dish as well as making the french toast light and fluffy. In Massachusetts I like to buy it from a baker that is located in Tiverton, R.I, Prim Rose Bakery. They have several vendors in my area which carry their sweet bread (Hannaford Supermarket, Christmas Tree Shops). I’m sure in other areas you can find the equivalent Hawaiian sweet bread which is a modified Portuguese bread. Quick and fun. Make a lot, they will want seconds. Serves 3.

3 Eggs

1/4 c. Milk

tsp. Nutmeg

tsp. Cinammon

1/8c. Eggnog

Bend the ingredients together and beat as if scrambling eggs. You want to get the mixture as well blended as possible. Cut pieces of the Portuguese bread and drop into the bowl with the mixture in it. Soak the bread on both sides. Transfer to a hot pan greased with butter or margarine (i prefer butter always).  Cook on both sides until the french toast is completely puffed in the middle. Serve with maple syrup, butter and brown sugar or fruit topping of your choice.

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Crab Rangoon

November 28, 2008

hpim0413

One of my favorite Chinese-American foods is crab rangoon. An anytime favorite amongst Chinese food consumers this dish has roots in Polynesian cuisine. I add a dash of sesame oil to the usual canola/vegetable cooking oil to add a richer taste. This can be omitted of course. Crab rangoon is a bit time consuming but with practice can be made as quickly as most dishes. Make sure your wanton wrappers are fresh.

12 oz. Cream Cheese
50 Wanton Wrappers
1 can Crab Meat
1/4 tsp. Garlic Powder
1/2 tsp. Soy Sauce
1 Egg (Beaten)
Dash Sesame Oil
Vegetable/Canola Oil (Enough to deep fry)

Combine wet ingredients and spices, except egg in a medium bowl. Wrap mixture into wanton wrappers and fold into diamond shapes. Brush prepped “rangoons” with beaten egg before frying. Add approximately 1/4 c. sesame oil and add other oil to cover for deep frying. Heat oil to 350 deg. Fry until brown and dry/cool on paper towels.

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One Pot Stew

November 20, 2008

black-bean-chili

A very fast, easy recipe sure to help the mid-day hunger.

1 Can Pork & Beans

1 Can Black Eyed Peas

1/4 c. Brown Sugar

1 Small Can Tomato Sauce

1 Can Kidney Beans

1 lb.  Ground Beef

1/8 c. Mustard

Brown ground beef. Pour everything else in the pot and simmer for an hour. Enjoy!

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German Pancakes

November 18, 2008

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These enormous pancakes are sure to please. Serve with warm fruit or just powdered sugar.

1 c. Milk

1 c. Flour

6 Eggs

1/4 c. Melted Butter

Dash Salt

Pre-heat oven to 400 degrees. Combine ingredients and pour into a cast iron skillet (a glass baking dish will do too).  Cook for 15 minutes. Serve with warm fruit or sugar.

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Nova Scotia Seafood Chowder

November 18, 2008

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Here is a classic cold day chowder from our friends up north. Make sure you take off the pot and allow to “ripen” for one hour prior to consuming. This is quite a meal.

3-4 Slices Bacon

3 tbs. Butter

1 Large Onion

1 Stalk Celery

2 Cloves Garlic

2-3 Yukon Gold Potatoes

250 mL Clam Juice

3 c. Milk

4 Bay Leaves

1 lb. Mixed Seafood (Crabmeat. Clams, Fish, etc…..)

1 c. Heavy Cream

Pinch Of Thyme

Cracked Peper/Salt

Fry bacon until brown. Add onions, butter and celery. Give 5 minutes to cook. Add in potatoes, clam juice, bay leaves and milk and bring to low boil. Boil for 10 minutes. Reduce heat to medium low and add seafood. Simmer for one hour. Afterwards allow to cool and “ripen”.

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Best Ever Quick Carrot Cake

November 18, 2008

imported-photos-00190

This recipe has its roots in a couple other recipes I merged and subtracted from. This bread is the perfect “plain jane” carrot bread. Soft and delicious.

1 c. Sugar

1 1/2 c. Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Cinnamon

1/4 tsp Salt

1/2 c. Oil

2 Eggs (Beaten)

1 c. Carrots (Finely Grated)

Sift dry ingredients together. Mix eggs and oil and add to dry ingredients. Fold in the carrots. Pour into a medium greased loaf pan. Bake @300 degrees for 55 minutes.