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Weekend Recipe: Shrimp Macque Choux
Sep 20, 8:06PM
We are in the very heart of corn season, so pick some up and make this flavorful Cajun-inspired recipe from Cook's Country. You can add rice for a bigger meal, but I like to think of this as a stew that stands on its own -- it has a lot going on, flavor-wise!
Shrimp Macque Choux
Serves 4 to 6
8 ears corn, husks and silk removed
4 slices bacon, chopped fine
2 tablespoons vegetable oil
5 ounces andouille sausage, halved lengthwise and sliced thin
1 green bell pepper, stemmed, seeded, and chopped
1 onion, chopped
1 celery rib, minced
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
2 cups water
1(14.5-ounce) can diced tomatoes, drained with juice reserved
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
6 scallions, sliced thin
Cut kernels from 6 ears of corn. Break remaining 2 ears in half and grate over plate on large holes of box grater. Combine cut kernels, grated corn, and any accumulated corn milk in bowl; set aside. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to bowl with corn.
Add oil to rendered bacon fat in pot and return to medium heat. Add andouille and cook until lightly browned, about 2 minutes. Add bell pepper, onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables begin to soften and brown, 8 to 10 minutes. Stir in garlic, tomato paste, and cayenne and cook until fragrant, about 30 seconds.
Stir in corn-bacon mixture, water, and tomatoes and bring to boil, scraping up any browned bits. Reduce heat to low and simmer, stirring often, until liquid has reduced by three-fourths, 25 to 30 minutes. Stir in reserved tomato juice and cook until liquid is reduced by two-thirds and mixture is slightly thickened and creamy, about 10 minutes longer. Stir in shrimp and continue to cook until shrimp are cooked through, about 5 minutes. Off heat, stir in scallions and season with salt and pepper to taste. Serve.
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Looking for kaly_ab recipe thread. | Taste of Home Community
Sep 20, 7:51PM
having a very bad day canning peaches today, mushy, and not tasty. One jar broke in the canner, one lid buckled and twisted. UGH! So she recommended usingher peach pie filling that she puts into a pie plate, freezes, and then throws it into a baggie and when she wants to have peach pie, she just pops it into the pie shell and viloa! But I can't properly use the search box, it's not bringing up anything! She would search for it herself, but she is at work.
Thanks!!
Halibut recipe eases deliciously into fall
Sep 20, 7:48PM
Roasted halibut garnished with pork belly and apple stop fresh greens is a perfect meal to transition from summer to fall. NADINE FOWNES
How did that happen?
It seems like we only just dug the lawn chairs out of the garage and here it is the last weekend of summer already.
Well, I for one will not be going quietly into the crisp, fall night.
I refuse to put away my sandals or pull on my socks. I plan to continue wearing white as long as there are still leaves on the trees. And our meals will continue to be summery and light.
This little fish dish is perfect for transitioning from summer into fall.
It's a salad with pan-roasted halibut perched atop crisp greens. Grated beets and a garnish of crispy frizzled pork belly and apple give a nod to autumn while the bright-tasting raspberry vinaigrette gives us one last burst of summer berries.
Depending on the portion size, this salad can be served as a main course for a weekend lunch. But if you make the portions small, it also makes a lovely small plate-style appetizer.
The most important thing to remember about cooking halibut is that it is a very mild and fine-textured fish that can dry out quickly if overcooked, so be gentle with it and don't let it sit on the heat for too long.
Pork belly can be difficult to find, but most meat counters can cut some for you if you call ahead. If you cannot find it, pancetta is a good substitute. It's sold in the deli section of most grocery stores. Some stores have the cubed variety, which is perfect for this.
Raspberry-Beet Halibut with Frizzled Pork Belly and Apples
4 halibut fillets
Oil and butter for frying
1 ¼ litres (5 cups) crisp salad
greens
250 ml (1 cup) grated raw beet
Optional: Chopped toasted
pecans
For garnish:
15 ml (1 tbsp) butter
125 ml (1/2 cup) cubed pork belly
or pancetta
1 Gravenstein apple, cut into
thin wedges
50 ml (1 tbsp) finely diced
shallot
For vinaigrette:
250 ml (1 cup) fresh or frozen
raspberries
15 ml (1 tbsp) white wine
vinegar
15 ml (1 tbsp) fresh lemon juice
2 ml (1/2 tsp) Dijon mustard
15 ml (1 tbsp) honey
75 ml (1/3 cup) olive oil
Salt and pepper
Preheat oven to 375 F.
Make dressing: Place raspberries in a bowl and mash with a fork. Pour in vinegar and lemon juice; mash until mixture is quite liquid. Strain through a fine-meshed sieve, pressing berries through the strainer to remove seeds. Whisk in the Dijon, honey and oil; season with salt and pepper. Set aside in the fridge.
Make garnish: Heat butter in a skillet and fry cubed pork belly until it starts to release its fat and begins to crisp. Add shallots and apple to the pan; stir-fry just until tender. Season; set aside.
Cook halibut: Season fish on all sides with salt and pepper. In heavy skillet with an oven-proof handle, heat butter and oil until bubbling. Place fillets in the hot pan and cook two minutes on each side, just until fish develops a nice, golden sear. Slide pan into preheated oven and roast just until fish is cooked through, about five minutes.
Plate the salad: Divide greens among four plates. Drizzle vinaigrette into grated beets and toss. Season if necessary.
Top greens with grated beets then halibut. Place a spoonful of pork belly garnish atop fish.
Drizzle salads with raspberry vinaigrette. Scatter a few nuts on each plate as a garnish, if you like.
Serve immediately with freshly ground pepper.
Herbal drink giant's recipe for home-grown success
Sep 20, 6:42PM
Leading mainland beverage maker JDB Group has been dubbed "China's Coca-Cola" because of its business model, which is similar to that of the American giant, and its huge success in its home market.
Over the past six years, the fast-growing company has unseated Coca-Cola to become the top seller of canned beverages on the mainland. And most of its success comes from a single product - a traditional herbal tea - much as Coca-Cola achieved with its homonymic product for more than a century.
"Coca-Cola is our role model," said Wang Yuegui, a deputy general manager of JDB's brand management department. "Our goal is to build a world-class beverage brand originating in China."
JDB, formerly known as Guangdong Jiaduobao Drink & Food, was founded by Hong Kong businessman Chan Hung-to in Guangzhou in 1995 after he acquired the licensing rights to Wong Lo Kat, a herbal tea brand established in Guangzhou more than 150 years ago.
The herbal tea is popular in southern China. It is made from herbs and is believed to be able to lower internal heat and relieve inflammation.
With a sharp business sense, Chan positioned Wong Lo Kat as a healthy, mass market soft drink and packaged it in eye-catching red aluminium cans emblazoned with bold golden Chinese characters.
The company also built large production lines and established a widespread sales network through supermarkets, grocery stores and restaurants in Guangdong.
The efforts paid off as annual sales of Wong Lo Kat grew rapidly to reach 100 million yuan in 2000.
From 2003, the company started to expand beyond Guangdong. It built plants in Beijing, Zhejiang and Fujian, and invested heavily in mar- keting and television advertis- ing, making the sweet-tasting beverage known across the country.
Sales shot up to 600 million yuan in 2003.
Four years later, JDB surpassed Coca-Cola as the biggest seller of canned drinks on the mainland, with annual sales of 17 billion yuan, according to statistics from the China Industrial Information Issuing Centre.
The company moved its headquarters from Guangdong to Beijing in 2008.
Our ultimate goal is to create a world-class brand … first we must overtake Coca-Cola
After running with a single product for more than a decade, JDB launched its second drink, Kunlun Mountain - high-end bottled mineral water - in 2009.
JDB faced its most severe challenge in April 2011, when state-owned Guangzhou Pharmaceutical, the holder of the Wong Lo Kat brand, applied to the China International Economic and Trade Arbitration Commission to terminate JDB's right to use the Wong Lo Kat trademark.
It argued that the licensing contracts signed by its former general manager, Li Yimin, had been influenced by bribes from JDB and were therefore invalid.
Li, who had agreed to extend JDB's licensing rights to Wong Lo Kat to 2020, was jailed in 2005 for taking bribes, including HK$3 million from JDB.
The commission ruled in May last year that the licensing extension contracts were invalid and Guangzhou Pharmaceutical took back the trademark and started to produce its own red-canned Wong Lo Kat herbal tea as a rival to JDB's product, which was renamed Jiaduobao.
While some thought the loss of the trademark would hurt JDB, it retained its market position.
In summer last year, JDB spent 60 million yuan to sponsor Zhejiang TV's singing contest, The Voice of China, which became a national hit. The programme gave the brand name a significant boost and the company sponsored the programme again this year for about 200 million yuan.
Last year, JDB had sales of more than 20 billion yuan, capturing more than 70 per cent of the herbal tea market.
Meanwhile, the fight between JDB and Guangzhou Pharmaceutical escalated, with the two companies bringing a series of lawsuits against each other over the past 15 months, centring on advertising and brand image.
In China, almost all the major beverage makers such as Hangzhou Wahaha and Tingyi are using a multibrand strategy to tap the market and launch new products from time to time. But JDB has only two brands so far. Why?
For a big company like us, the temptation [to launch more products] is really high. With an existing distribution network and brand influence, it is easy for us to earn an additional one billion or two billion yuan a year with a new brand.
However, this would surely distract our attention, capital and resources. It may be able to build a big business but not a strong one. We do not want to be a product-driven company but a brand-driven one.
For years, we were only running a single brand. It gave us a very clear direction.
JDB has long been known for its strength in marketing and advertising. Can you give us an example on how JDB markets its products?
We are the title sponsor for a popular television show, The Voice of China, this and last summer. What we have done is far more than simply giving money. We are actually very much involved in the whole process.
At our Beijing office, we have at least 10 employees dedicated to spreading messages and news about the programme through our social media platforms and website before it is aired every Friday. Our messages have attracted millions of viewers.
JDB launched Kunlun Mountain bottled water four years ago. Has it made any profit for the group? What is your company's expectation for this product and do you have plans to launch any new products?
Our bottled water business is still making losses. It is still at the early stage of development. But we believe it will have a bigger market than herbal tea, since water is a necessity for everyone. As consumers are more health-conscious, more of them will accept our products.
We would not rule out the possibility of launching new products. But we do not have such plans now.
The media often compares JDB with Coca-Cola. What do you think JDB should learn from the American company? Does your company plan to go overseas one day?
Coca-Cola is the most respectable company in our eyes. Geographically, it has a much more balanced presence than us on the mainland. This is the biggest gap between us. We have been focusing on the southern market and we need to expand in the north.
So far, our sales are about 60 to 70 per cent of Coca-Cola's on the mainland. We need to go deeper into the market, which means expanding to smaller cities and rural areas, especially in the north, and raising customers' repeat purchase rate.
Our ultimate goal is to create a world-class brand. But first, we must overtake Coca-Cola not only in terms of sales, but also in popularity and brand image.
This article appeared in the South China Morning Post print edition as Herbal drink giant's recipe for home-grown success
Traditional Ukrainian Pierogies - A homemade family recipe
Sep 20, 6:32PM
One of my favorite childhood memories is of my mom working in the kitchen preparing pierogies. She learned the recipe from my grandmother who learned it from her mother. It is a traditional Ukrainian recipe and easily one of my favorite foods to eat. Taking a bite of these homemade pierogies brings me back to those childhood days. My mom would work away in the kitchen making probably 100 or more of these wonderful Ukrainian dumplings filled with potato and cheese. The tables and kitchen counters would be filled with row upon row of the pierogies. They took a while to make (partially because she would make so many!), but it was a labour of love for my mom. One that she would do for her family.
For me, it is great to learn how to make pierogies the very same way and to carry on the tradition of our family in this way. On top of that, these are the best tasting pierogies around and WAY better than anything you will buy frozen in a store!
There are many different spellings of this little dumpling including pierogi, pirohy, pyrohy, perogy and more.
Pierogies are best served with fried pork fat or bacon. The little crispy chunks go perfect with the soft chew of the pierogies. We also traditionally serve them with sour cream.
The filling is so simple to make: boil potatoes, drain, but set aside, the water. Add cubed cheese and cover with the lid.
The potatoes should still be very hot and they will cause the cheese to melt after about 5-10 minutes.
Blend the filling using a hand blender or a hand potato masher.
The dough can be made by hand, but a food processor does it far easier and more quickly.
Add the flour, salt and egg to the food processor bowl. Turn it on and slowly pour in the cooled potato water. Stop adding water when the dough forms a ball, as seen in the photo above.
Knead the dough on a floured surface and roll it out to 1/8 inch thick.
Make rounds with a biscuit cutter or a round glass.
The round of dough should be 3 – 3 1/2 inch in diameter.
Place the round of dough in your hand and spoon a heaping tablespoon of filling in the middle of the dough.
Pull the dough over the filling and pinch it together at the edge.
Make sure you pinch firmly so that the pierogi stays sealed during the boiling.
The pierogi is done. Check along the edge to make sure there are no open spots and the seal seems solid.
The above instructions are how we traditionally make pierogies. There are pierogi machines available that can make the process a little simpler. We tried out one and it worked out very well. Check out our review of it here: Norpro Pierogi Maker Review.
The pierogies take a while to make and the first ones will dry out before you are done if left out in the open. We lay them on a towel. Sprinkle a little flour on the towel and place the pierogies on the towel. Cover with another towel and keep adding more while you make them.
Boil them in water for about 8-10 minutes. They will rise to the surface when they are fully cooked.
Traditional Ukrainian Pierogies
Author: Steve Cylka
Serves: 4-6
- 2 pounds potatoes, peeled and quartered
- 200g (1/2 pound) medium cheddar cheese, cut into 1 inch cubes
- 1 tsp salt
- 4 cups of flour, plus more if needed
- 1 egg
- ½ tsp salt
- 1 cup potato water at room temperature
- diced bacon or pork fat
- To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later. Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature.
- To make the dough, add the flour, egg and ½ tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.
- Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.
- Divide the dough in 3. Roll out one ball of dough to ⅛ inch thickness. Use a pierogi press to make pierogies or use the instructions below to make them by hand.
- Use a biscuit cutter or glass. Dredge the rim of a 3 to 3½ inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Place the dough round in your hand and spoon about a heaping tablespoon of potato and cheese filling into the middle of the dough. Pull the dough over the filling and pinch the edges. If the dough is dry, moisten a finger in water to help seal the edge.
- Place the pierogi on a towel sprinkled with flour. Cover with another towel so the pierogi does not dry out. Continue to make the remaining pierogies.
- To cook the pierogies, place them in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking.
- While the pierogies are boiling, fry the bacon or pork fat, until browned and crisp.
- Toss the cooked pierogies in bacon, and bacon grease or the pork fat.
- Serve with sour cream.
3.2.2124
Recipe: Campfire scones
Sep 20, 6:04PM
1 hour, plus overnight freezing time for the dough. Makes 10 to 12 scones
3 1/3 cups (14.1 ounces) all-purpose flour
1/3 cup (1.4 ounces) whole wheat flour
4 teaspoons (.7 ounces) baking powder
1/2 teaspoon cinnamon
1/4 cup (1.75 ounces) sugar
Pinch of salt
1/2 cup (1 stick) cold butter, cut into cubes
2 tablespoons honey
1 1/2 cups heavy cream, plus ¼ cup for brushing, divided
1 cup mini chocolate chips
1 cup mini marshmallows, plus extra for dotting the tops of the scones, if desired
Cinnamon sugar, for sprinkling
1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using an electric mixer, beat together the all-purpose and wheat flours, cinnamon, sugar and salt. Add the cold butter and mix at the lowest speed until the butter is reduced to the size of peas.
2. Combine the honey and 1½ cups heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy, and there should still be bits of butter visible in the dough. Combine the chocolate chips and marshmallows, add to the dough, and mix on low speed just until incorporated.
3. Place the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin, and roll the dough three-fourths-inch thick. You should see small bits of butter in the dough. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. Freeze the dough overnight after they're cut; the scones can be prepared up to this point and frozen for up to 2 weeks before baking (wrap the scones well if freezing for an extended period of time to prevent freezer burn).
3. Heat the oven to 375 degrees. Brush the frozen scones with the remaining cream and sprinkle with cinnamon sugar. Bake until puffed and set and the tops are a rich golden brown, 25 to 35 minutes. If adding extra marshmallows to the top, sprinkle them over the scones halfway to two-thirds of the way as they bake so the marshmallows brown slightly (the extra marshmallows may deflate a bit once they come out of the oven).
4. Cool the scones on a rack before serving.
EACH OF 12 SERVINGS
Calories 431
Protein 5 grams
Carbohydrates 49 grams
Fiber 2 grams
Fat 25 grams
Saturated fat 16 grams
Cholesterol 68 mg
Sugar 17 grams
Sodium 194 mg
NOTE: Adapted from Sharlena Fong of Semi Sweet Bakery.
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