May 2012 Monthly Giveaway!

The next drawing will be on May 31st, 2012 for a really cool Pattie Press! It has adjustable settings for however large you like your burger and is super easy to clean. It saves a lot of time when you are serving a bunch who want different sizes and keeps them all even.

Remember— you have to join the blog to be included in the drawings. If you are a winner, I will send you a message for the address where you want the prize sent. I really appreciate your messages and comments!

Thank you!

Jilly

April Monthly Giveaway Winner

Congratulations to S. Goulet! Your name was drawn today for our monthly giveaway. Please send an email to jill@ripcreative.com with the address where you would like the prize sent. Thanks to everyone for joining my blog!

The prize for May will be posted later today!

S. Goulet's new garlic press will be mailed next week. Happy cooking!

Pork Wellington

1 Pork Tenderloin (1.5 - 2 lbs)
4 oz Campagne Pâté or Peppercorn Mousse* (room temperature)
1/2 lb Frozen Puff Pastry (one sheet-thawed)
1/2 lb Baby Bella Mushrooms (no stems/minced)
1/2 Small Yellow Onion (minced)
1/4 cup Dry Sherry
2 tbs Butter
Flour (for dusting)
1 Egg (lightly beaten)
2 tsp salt/pepper

*Any chicken, duck or liver Pâté or mousse will work



(1.) First, secure the tail end of the tenderloin with either butcher's string or a toothpick and sprinkle with 1 tsp of salt/pepper. Heat a non-stick skillet to medium high and sear all sides/ends of the tenderloin until browned (about 1 minute per side). Once finished, remove string/toothpick(s) and place in refrigerator for one hour. (2.) Cut pâté in half and chop up both sides keeping them separate. The one I used is pictured below. (3.) Using same skillet, melt butter over medium heat and add onions cooking until they become translucent. Add mushrooms and remaining salt/pepper stirring softly until all liquid has evaporated. Add sherry and continue to cook stirring softly until all liquid has evaporated again. Set aside to cool. (4.) Layer one side of tenderloin with half of the pâté and then half of the mushrooms. (5.) Add a little flour to your work surface and roll out pastry dough. Carefully place tenderloin in center with mushroom/pâté side down (if a few ingredients spill just carefully put them back). Finish top with remaining pâté and mushrooms. (6.) Preheat cookie sheet in 400˚F oven for 15 minutes. Brush egg wash on edges of pastry dough and lift up both long sides and secure first. Take ends and fold over top. Place seam side down on hot cookie sheet, cut two to three small vents on top and cover exterior with egg wash. Place in oven for 35-45 minutes and use thermometer to check when done (175˚F). When pastry becomes browned, cover lightly with tinfoil so it doesn't become overdone. Once ready, remove from oven and allow to rest for 10 to 15 minutes before slicing.

Posh Pork!

Broccoli Cheese Rice

4 Servings of Cooked Rice
12 oz Bag of Frozen Broccoli Florets (thawed)
1 Wedge Laughing Cow Cheese (any flavor)
1-3/4 cup Cheddar Cheese (2% - shredded)
1-3/4 cup Milk (2%)
1 cup Baby Bella Mushrooms (diced)
1 cup Yellow Onion (diced)
2 tbs Canola Oil
1 tsp Black Pepper
2 tsp Salt

(1.) Heat oil in non-stick skillet and saute mushrooms, onions and 1 tsp salt and 1 tsp pepper until onions are translucent. Set aside. (2.) Remove stems and steam broccoli for a few minutes to warm. (3.) Add veggies to cooked rice over low heat. Stir in milk, both cheeses and remaining salt. Heat until cheese is throughly melted and serve immediately.

Cheeeezzzyyy!

Sorry for the Delay

Hello everybody. Sorry I have not been able to make any posts for the last several days. Our cat, Wilma, was recently diagnosed with feline diabetes. We've been paying very close attention to her and I appreciate your patience. More posts to come! Thanks for coming by!

Jilly

Smoky Maque Choux

4 ears Fresh Corn
1 Poblano Pepper (seeded and chopped)
1/2 White Onion (chopped)
1 cup Grape Tomatoes (halved)
2 Chicken Andouille Sausage Links
1/4 cup Chicken Stock
1-1/2 tbs Canola Oil

This side dish recipe calls for smoked corn — but — you can use fresh corn without smoking it. Just omit the Chicken stock. Follow the recipe and you will see. (1.) Remove corn silk (leaving husks intact) and soak fresh corn under water for one hour. Dry corn and lightly coat in oil and add salt and pepper and close husks back around the ears. Smoke corn and chicken sausage for one hour at 200˚F. Once cooled, shave corn into bowl and set aside. Chop sausage and put aside. If using fresh corn, clean and shave from ears into bowl with the liquids that comes from the corn. (2.) Saute poblano peppers and onions in oil until onions are translucent. (3.) Mix together corn, sausage, tomatoes into the peppers and onions and add chicken stock. Reduce heat to low and cover for 5-10 minutes until hot.

Délicieux!

Pork Ribs Oven-Style

1 rack St. Louis Style or Baby Back Ribs
1-1/2 cups Barbecue Sauce
2 tsp Black Pepper
1 tsp Coarse Salt
Non-stick Aluminum Foil*
Regular Aluminum Foil*

*I use Reynold's Wrap for both



(1.) Cover a baking sheet with a sheet of non-stick foil and cut ribs in half if necessary to fit. Add salt and pepper. (2.) Throughly seal with a layer of non-stick foil over the meat and then again with regular foil. Place in a 325˚F oven for 3 hours. (3.) After 3 hours, remove from oven and very carefully open the foil (avoid the steam). Cover with barbecue sauce and return to the oven for 30 more minutes covered... for super juicy sauce – or – uncovered... for extra sticky sauce.

Yeehaw!

Hint: See my Fried Okra recipe below for a terrific side to these ribs!

Okra – Southern Fried

Fresh Okra
Fresh Whole Milk
Canola Oil

Batter
1 cup Corn Meal
1 tbs Creole Seasoning*
1 tsp Garlic Powder
1 tsp Paprika (plain - not smoked)
1 tsp Black Pepper

*I use Emeril Lagasse's recipe for his "essence" creole seasoning which you can find on emerils.com



The amount of okra you plan to make will determine how much batter and milk you need. For a side serving for 6-8 people, use about three times the amount of batter listed above and 1-1/2 to 2 pounds of okra and three cups of milk. (1.) Cut okra into 1/2 inch slices and soak in milk. (2.) Mix the dry batter together in a large bowl and roll okra in batter by hand to coat thoroughly. Let them rest at least 30 minutes before cooking so the batter will stay on while cooking. (3.) Add about 3/4 inch of canola oil to a non-stick skillet and place over medium-high heat until the surface begins to ripple. Carefully add the okra to skillet in small batches and cook until golden brown. Put cooked okra in a large oven-safe bowl with a paper towel in the bottom and place in a preheated 175˚F oven to keep warm as you cook the rest.

Crunchalicious!

Shrimp and Grits

1 lb Shrimp (peeled and cleaned)
1-1/2 cups Quick Grits*
1 cup 2% Cheddar Cheese (grated)
1 cup Water
1-1/4 cups 2% Milk
1 tsp Jim Beam Hot Sauce

1 tsp Worchestershire Sauce
2 tbs Creole Seasoning†

1 tbs Canola Oil

2 Green Onions (chopped)

4 Cloves Garlic (minced)
1 Shallot (minced)

* I use Quaker Quick Grits

† I use Emeril Lagasse's recipe for his "essence" creole seasoning which you can find on emerils.com

(1.) Sprinkle creole seasoning on shrimp and let rest for at least 30 minutes. Then, warm oil in skillet on medium and add garlic and shallots. Saute 1 minute then add shrimp. Cook shrimp until pink on both sides. (2.) Add a splash of white wine, 1/4 cup of milk, the hot sauce and Worchestershire. Simmer on low for 1 minute and then turn off heat. (3.) Pour remaining milk and water in a pot and bring to a boil — then add grits, turn heat to low and cover for 5 minutes. Turn shrimp back on low and add 1 cup of cheese to grits and mix thoroughly. Once cheese is fully melted, serve grits in a shallow bowl and place shrimp and sauce with green onions on top!

Boomdiddyboomboom!!!

Hint: It is really best to use Jim Beam Hot Sauce on this dish. It just tastes better!