Monday, April 28, 2008
Charleston SC jestines Kitchen & 3.00 cupcakes
Sweet Ice Tea is called "table wine" and with selections like fried green tomatoes, corn fritters, shrimp or oyster po-boys, seafood, fried chicken, corn bread, okra, You can See why i love it so, 
I had Pecan fried chicken breast sandwich and fried okra, my friend had a grilled turkey and provolone sandwich, both were great! the turkey is a big solid piece of turkey breast and a thick slick of cheese! the Cost is Inexpensive. Be sure to go to Charleston Harbor before sunset and watch the dolphins play.
For a sweet treat on go to Cupcake at 433 King Street great cupcakes! flavors like red velvet, carrot, smores, pumpkin spice!
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Labels: charleston, cornbread fritters, cupcakes, fried chicken, fried okra, jestines kitchen
Tuesday, March 18, 2008
Lemon with that?
(0) commentsTuesday, February 26, 2008
Umi Pacific Grill Full Moon Party
Different People been after me for some time now to go to Some "Full Moon Party" at a Umi or Uni, turns out its Umi Pacific Grille And its cool! Has a very big city feel, the Dining room is vast, with floor to celing silk room deviders, so it give a private feel to each part of the room, our table was for 10,it was behind black silk, it felt like we had our own private room, The service was great, very well trained staff, I tried the Lobster wanton puff thingys, they were good, served with a 3 sauce set up nicely presented , then i tried the duck spring roll, it was a duck spring roll on watercress, had a good amount of duck in it, great flavor, the duck pieces were a bit large, i prefer mine more Peking style. The buffet, they offer only on Full Moon Party Nights, was nice spread, looked cruise shippish..... had a pork fried rice everyone at our table agreed was the winner, a sweet potato,"or for you Yankees a yam" and onion dish that was unusual and good. I plan to go back for dinner, they had a great wine selection, and the sushi list was to die for, the dinner menu looked like an
adventure so i look forward to going back.or the Full Moon Party they have fire eaters and a few DJ's , a calypso steel band, it was wild i got some video of the fire eaters
Labels: fire, full moon, sushi, umi, Umi Pacific Grill Full Moon Party. fireeater
Saturday, January 05, 2008
Clam Chowda Pie
Enough Pastry dough (frozen)
2 cups Potatoes (diced)
1 cup Carrots (diced)
2 cups Celery (diced)
1 cup Onions (diced)
2 cups Clam juice
1 ounce Cream Sherry
3 sprigs Thyme (fresh leaves only)
2 tablespoons Butter
2 tablespoons Flour (all purpose)
4 ounces Heavy Cream
Salt and pepper to taste
DIRECTIONS
Place clam juice, veggies, thyme, sherry and a pinch of salt and pepper into a small soup pot. Cook until potatoes are soft. Reduce heat and add cream and butter. Sift one Tbsp of flour over the mixture and stir in completely, if necessary, sift the second tablespoon over mixture to reach a thick consistency (stand up). Add clams and let simmer until clams are heated through and filling is stiff. For individual servings cut pastry dough to fit ramekins and pre-bake dough according to instructions. Fill ramekins with the filling and place pre-bake dough on top. Place in a 350 degree oven for 5 minutes and let heat together."
Kung Pao Chicken Lollipops
From: executive Chef Chris Yeo, Sino Restaurant & Lounge. San Jose, CA. Yield: varies.
1 lb. chicken drummettes, Frenched
Marinade:
1 Tbsp. soy sauce
1 tsp. Chinese rice wine or dry sherry
2 tsp. cold water
2 tsp. cornstarch
Sauce:
2 Tbsp. dark soy sauce
1⁄2 cup light soy sauce
2 Tbsp. black or red rice vinegar, or red wine vinegar
2 Tbsp. chicken broth or water
1⁄2 tsp. granulated sugar
1⁄2 cup oyster sauce
few drops of sesame oil, as needed
1 tsp. cornstarch + 1 tsp. water for dredging, cornstarch
1⁄2 cup Hunan Chili Sauce, or as desired
1⁄2 cup skinless, unsalted peanuts, ground
for deep-frying, oil
Place chicken drummettes in a large container or bowl. Mix all ingredients for marinade, and mix into chicken. Marinate chicken for 30 minutes.
In a saucepan, mix all ingredients for the sauce, except cornstarch, and bring to a boil. Combine the cornstarch and water and drizzle into the hot sauce. Simmer until slightly thick and turn off heat.
Heat the oil for deep-frying to between 360°F and 375°F. remove chicken from marinade and lightly coat with cornstarch. Place chicken into fryer or wok, and deepfry for about 5 minutes or until chicken is golden brown and cooked through. remove chicken from oil and drain either on a towel, or in the basket.
Place drained chicken and sauce into a large bowl and toss to coat. Place chicken lollipops on a platter and garnish with ground peanuts and chopped scallions."
Tuesday, November 20, 2007
Brown Sugar Chewies
1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil
Cooking spray.
In a small saucepan, melt the butter. Turn off the heat, add the brown sugar
And stir until smooth. Stir in the egg. Stir together the flour and baking
Powder and stir into the brown sugar mixture. Stir in the vanilla and pecans
Pour the batter into the prepared pan and bake for 20 minutes. When cool,
Dust the top with a sifting of confectioners' sugar.
__,_._,___
Applewood Farmhouse Restaurant's Honey Mustard Dressing
2 cup honey
3 tbl paprika
1/2 gal mayonnaise
3/4 cup prepared mustard
Warm honey to 140 degrees. Blend honey and paprika. Add mayonnaise and
mustard and blend. Store in refrigerator.
************
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Lemon Lovers' Cake
CAKE:
1 pkg lemon plus cake mix
2/3 cup finely chopped nuts
1 cup applesauce
2 eggs
1-2 tbsp grated lemon peel
3 oz cream cheese, softened
TOPPING:
1/3 cup sugar
1/2 cup sour cream
1/4 cup margarine or butter
1 tbsp lemon juice
1 tsp grated lemon peel
1/3 cup chopped nuts
Heat oven to 350 degrees. Grease and flour a 9" x 13" baking pan. Blend all
cake ingredients. Beat 4 minutes at low speed. Pour batter into prepared pan.
Bake 30-35 minutes or until golden brown. In a small saucepan, combine sugar,
sour cream and margarine or butter. Heat to boiling. Remove from heat. Stir in
lemon juice and peel. Spread over warm cake. Sprinkle with nuts.
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Cheese Straws with a New Orleans Twist
Mary Ramsey Innkeeper of
1870 Banana Courtyard French Quarter/New Orleans B&B
in
New Orleans
,
Louisiana
,
United States
1 pound butter (leave out until soft)
1 pound sharp cheese, grated
4 cups all purpose flour
1/4 teaspoon salt
Dash of Tabasco Sauce OR cayenne pepper
Mix all ingredients together then place on waxed paper to "rest." Roll
out. Use star shaped bakery tube, cut into long, narrow straws, or make
into thin rounds. Bake in 400 degree F oven until lightly browned (about
10 minutes). After cooled, put in airtight container (preferably one
with a lock or all will disappear before you're ready to serve them)
************
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Pink Lady Cake
1 box white cake mix
1 sm box strawberry jello
3 Tbs flour
1 cup oil
4 eggs
1/2 c water
1 small pkg frozen stawberries (16 ozs), divided
Beat eggs, add oil and water and 1/2 of the strawberries.
Beat in dry ingredients and mix well.
Bake in a greases 9 x 13 pan at 250 degrees for 75 mins.
Icing:
1 box powered sugar and the other
1/ 2 of the strawberries
Mix well and frost cake while warm.
Chill in ice box before serving.
************
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ISO Navy Bean Soup Recipe
it now and it is still as good as ever.
Lee's Granny's Hearty Bean Soup
Meaty ham bone
1 pound navy beans
4 quarts water
Salt (to taste)
Pepper (to taste)
1 cup. carrot, grated
1 celery stalks celery & leaves, cut fine
1 cup onion, cut up fine
2 lg. potatoes, grated
Soak beans overnight to soften. Mix all ingredients together, except roux,
and boil gently for about 2 hours. Make a roux using 1/3 c. butter and 1/3
cup flour and add to hot soup; beat until blended then bring soup back to a
boil. Just before serving, add 1 1/2 teaspoons vinegar. Cut meat off bone
and add to soup.
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FW: Make Your Own Cookbook, Turkey Tips and Timelines, Book Club Recipes, and More
FW: [simplysouthern] Elvis Gooey Butter Cakes
Elvis Gooey Butter Cakes
Recipe By :Paula Deen
=== CAKE ===
1 package yellow cake mix - (18 1/4 oz)
1 egg
8 tablespoons butter - (1 stick) -- melted
Mint leaves -- for garnish
Whipped cream -- for garnish
=== FILLING ===
1 package cream cheese - (8 oz) -- softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons butter - (1 stick)
1 box powdered sugar - (16 oz)
Preheat the oven to 350 degrees.
Combine the cake mix, egg, and butter together and mix well. Pat into a
Lightly greased glass 13- by 9-inch baking pan. Prepare the filling.
Beat the cream cheese until smooth. Add the eggs and vanilla. Add the
Peanut butter; beat. Add the banana and butter and mix well. Add the
Powdered sugar and mix well. Spread over the cake mixture.
Bake for 45 to 50 minutes. You want the center to be a little gooey, so
Do not over bake. Top each cake slice with a mint leaf and dollop of
Whipped cream
This recipe yields 15 to 20 servings.
Source:
"PAULA'S HOME COOKING with Paula Deen
__,_._,___
FW: [simplysouthern] Brown Sugar Chewies
From: simplysouthern@yahoogroups.com [mailto:simplysouthern@yahoogroups.com] On Behalf Of cdodelta@aol.com
Sent: Thursday, October 18, 2007 6:16 AM
To: bestsouthernrecipes@yahoogroups.com; christmasinourhearts@yahoogroups.com; itsakeeper@yahoogroups.com; simplysouthern@yahoogroups.com; Southern-Fun@yahoogroups.com; thoughtsandsites@yahoogroups.com
Subject: [simplysouthern] Brown Sugar Chewies
Brown Sugar Chewies Recipe courtesy Paula Deen
1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil
Cooking spray.
In a small saucepan, melt the butter. Turn off the heat, add the brown sugar
And stir until smooth. Stir in the egg. Stir together the flour and baking
Powder and stir into the brown sugar mixture. Stir in the vanilla and pecans
Pour the batter into the prepared pan and bake for 20 minutes. When cool,
Dust the top with a sifting of confectioners' sugar.
************
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Monday, December 18, 2006
Collard Greens and Cornbread Dumplings
Collard Greens & Cornbread Dumplings" SLAVERY COOKING GREENS AND DUMPLINGS (before 1865)
By Louis B. Lawrence, Warren County
TO MAKE THE DUMPLINGS
1 ½ cup of corn meal
1 egg
1 teaspoons of salt
Place the cornmeal in a mixing bowl and ad the eggs, 1 teaspoon of salt and boiling water, enough so you can roll, cut or drop by spoon into the pot. Let the combined greens and dumplings cook for about twenty more minutes or until the cornmeal is cooked all the way through. "My Aunt Eunice's are the best!"
--------------------------------------------
I found this on the web sounds Yummy
GREEN GUMBO SOUTH CAROLINA
Submitted by: Keisha Azibo Evans
Chopped greens, Tomato sauce, Okra, Shrimp, Olive oil, Salt and Red Pepper, Bay Leaf
Use a large stainless steel pot. Sauté onions and garlic in small olive oil. Chop greens and add to pot stirring all the time. Then add half cup of water and boil the pot stirring all the time. Then add half cup of water and boil the pot for 10-15 minutes. Add tomato sauce and one tablespoon of olive oil. Boil greens until tender. Add shrimp and then add okra. Boil slowly and add red pepper, salt and a bay leaf.
----------------------------
According to the book, The Backcountry Housewife - A Study of Eighteenth-Century Foods, by Kay Moss and Kathryn Hoffman:
The 17th century Lowland Scots had greens or potherbs "from the yard" along with their oat cakes or oatmeal. The switch to corn cakes or mush along with their greens in 18th century American was most likely not too difficult a transition for these folk.
John Lawson remarked on the many green herbs, wild and cultivated, growing in Carolina in the early 1700's. These greens included lamb's1quarters, plantain, nettles, rhubarb (dock rather than garden rhubarb), comfrey among "abundance more than I could name." The "abundance" most likely adds dandelion, sorrel, spinach, cabbage, lettuce, endive, cresses, and purslane to the list.
=-=-==--=-=-=-=-=
Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C.
