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We Love Being Moms!: Recipe Stand
Oct 27, 9:54PM
This is a fun way to display and organize recipes. It was a quick project and inexpensive. We put this together with the Young Women in my Ward and each shared a recipe. It was a fun activity!
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| Front View |
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| Side View |
Supplies:
1 sheet of aluminum (folded at bottom)
2 rings
Scrapbook paper and stickers (to decorate cover and add tabs)
New Orleans Recipe for Boudin Balls — GoNOLA.com
Oct 27, 9:42PM
With Emeril Lagasse's Boudin, Bourbon, and Beer coming up, it's safe to say we've got boudin on the brain. This pork and rice Cajun sausage extraordinaire can be incorporated into just about any meal of the day and no two boudins are the same. New Orleans chef and restaurateur (Cochon, Butcher, Herbsaint, and more), Donald Link, created this recipe for these tasty little Boudin Balls that are a fun twist on this classic ingredient that is an integral part of Cajun cuisine. Try your hand at some New Orleans cooking with these bite-sized morsels of flavor, perfect for party snacks or football game fuel for the fall.
Ingredients
Boudin Balls by Chef Donald Link: tasty morsels of Cajun flavor (photo via chow.com)
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1/2 pound pork liver, cut into 1-inch cubes
- 2 celery stalks, chopped
- 1 small onion, chopped
- 6 garlic cloves, coarsely chopped
- 3 medium jalapeños, stemmed, seeded, and chopped
- 1 medium poblano chile, stemmed, seeded, and chopped
- 4 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon freshly ground white pepper
- 2 teaspoons cayenne pepper
- 1/2 teaspoon curing salt
- 1 teaspoon chili powder
- 7 cups cooked white rice
- 1 cup chopped parsley
- 1 cup chopped scallions (green and white parts)
- 3 cups panko
- Vegetable oil, for frying
Special equipment: You will need a deep-frying/candy thermometer for this recipe.
What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.
Curing salt, also known as pink salt or saltpeter, contains 6.25 percent sodium nitrite. It is colored pink so as not to be confused with regular salt.
Preparation
- Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water by 1 to 2 inches. Bring to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
- Remove the pot from heat and strain, reserving the cooking liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
- Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and 3 1/2 cups of the reserved cooking liquid. Stir vigorously for 5 minutes until the mixture sticks together when pressed with the back of a spoon, adding more cooking liquid as necessary. (Feel free to use a mixer if you have one. I have one yet I still mix it by hand for some reason I can't explain.)
- Place the panko in a wide, shallow dish. Form the boudin mixture into golf-ball-sized rounds, roll in the panko, place on a baking sheet, and set aside.
- Heat the oven to 200°F and arrange a rack in the middle. Line a baking sheet with a few layers of paper towels.
- Pour 2 inches of vegetable oil in a Dutch oven or a large, heavy-bottomed pot. Heat over high heat until the oil reaches 375°F on a deep-frying/candy thermometer. Add boudin balls in a single layer (you'll need to do this in batches so as not to crowd the pot). Fry until golden brown in color and heated all the way through, about 1 minute. Transfer to the paper-towel-lined baking sheet using a slotted spoon. Place the baking sheet in the oven to keep the boudin balls warm.
- Return the oil to 375°F and repeat the process with the remaining boudin balls.
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A man who cooks: Jeff Bird among 100 men in annual fundraiser
Oct 27, 9:32PM
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RECIPE: Homemade Waffles
Oct 27, 9:16PM
The finished waffle, awaiting an assortment of toppings. (JESSICA ASBURY/STAFF PHOTO
I grew up always eating a homemade breakfast on the weekends.
Maybe we had things to do that prevented a family dinner on a Saturday or Sunday, birthday parties and whatnot, but we still found the time to break bread together in the morning.
(I also adore greasy spoon diners for breakfast, anytime of the day, but I digress.)
My favorite weekend breakfast is my mom's Eggs Benedict, but waffles are a close second.
I usually resort to the box mix — I like Krusteaz brand — but on a recent Sunday, I woke up with no mix in the house and no other breakfast options! Not as bad as waking up with no coffee in the house, but a similar nightmare.
Luckily, I had some standard baking rations on hand and I was able to throw together a basic homemade waffle recipe, which was excellent. This just makes a plain waffle, but you can add berries to the mix, maybe a little cinnamon — the possibilities are endless.
Here's what you need to make about six waffles:
2 eggs
2 cups flour
1 3/4 cups milk
1/2 cup vegetable oil
1 Tbsp. sugar
4 teaspoons baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
Waffle iron
It doesn't get much easier than this:
Plug in the waffle iron to give it time to heat up.
I beat the eggs first in a large bowl, then combine the rest of the ingredients and give it a good whisk.
Just stir until all the ingredients are combined. It doesn't have to be perfect. (JESSICA ASBURY/STAFF PHOTO)
My waffle iron is supposedly non-stick, but I have had waffles stick here and there before, so I use a spatula to throw a little butter on it first.
Pour about a cup of the mix onto the waffle iron, press it down and wait for the light to turn green. Done!
We just had these with good old-fashioned maple syrup, but feel free to embellish these puppies with whatever you please.
Questions? Comment below, email or Tweet me at @Jess_Asbury, and check back every Sunday for more recipes.
Frugal Family Tree: Corn Pudding Recipe
Oct 27, 8:30PM
Recipe for Corn Pudding
Ingredients:
Olive Oil for greasing baking dish
2 cups corn kernels, fresh or frozen
1 small red bell pepper, finely chopped
1/2 small yellow onion, finely chopped
2/3 cup shredded cheddar cheese
2 tablespoons flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 (12-ounce) can evaporated milk
Directions:
Preheat oven to 350. Lightly grease 2-quart baking dish with olive oil and set aside.
In a medium bowl, toss together corn, bell pepper, onion, cheese, flour, mustard, salt, and pepper.
In another bowl, whisk together eggs and milk. Stir egg mixture into corn mixture and pour into prepared baking dish. Bake until set, about 40 minutes.
Makes 6 servings.
Banning High teens win Taco Bell recipe contest
Oct 27, 8:10PM
A group of five teens from Banning High School in Wilmington created a recipe that was sold at the Wilmington Taco Bell for a day, thereby winning a total of $9,500 in scholarships from the chain, which now owns the recipe.
Their recipe, called the Taquito Rico, is a delicious twist on a fried taco with the option to make it Supreme. The creators are Marisol Cervantes, Alexander Arredondo, Julie Torres, Diana Meza and Matthew Negrete.
In response to an invitation from the Taco Bell Foundation, the teens were sent from the Wilmington Boys & Girls Club to Camp Taco Bell in August to learn how to create and market a new menu item.
All are involved in the Boys & Girls Clubs of the Los Angeles Harbor's College Bound program and the club's Keystone student leadership group. All proceeds from the Taquito Rico sale on Oct. 19 — $829.05 — will help fund Wilmington Boys & Girls Club Teen Center programs.
— Staff reports
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