Entree

Velvet Shrimp

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Velvet Shrimp

Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
Servings 4

Equipment

  • Pasta cooker
  • 10 inch skillet

Ingredients

  • 3 tablespoons butter
  • 1/2 cup finely chopped green onion tops
  • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
  • 1/2 teaspoon minced garlic
  • 1 pound medium to large shelled shrimp deveined
  • 2 cups heavy cream in all
  • 1 cup 4 oz. Shredded Muenster cheese
  • 1 pound Hot cooked spiral pasta

Instructions

  • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

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    Grilled Chicken and Peppers

    For a quick and easy meal, try my Grilled Chicken and Peppers. It is the perfect entree to serve with pasta and a side. Enjoy!

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    Grilled Chicken and Peppers

    Inspired by Deena Damron
    Course Main Course
    Cuisine American
    Keyword chicken breast, mozzeralla cheese, peppers
    Cook Time 30 minutes
    Servings 4 people

    Equipment

    • large skillet with lid

    Ingredients

    • 4 boneless chicken breasts
    • 1 green bell pepper cut into strips
    • 1 large onion sliced and separated into rings
    • 4 slices Provolone cheese
    • olive oil
    • salt and pepper to taste

    Instructions

    • Heat a large heavy skillet to 350 degrees F about 7 minutes over medium heat on a gas range, or about 23 minutes over medium to medium-low heat on an electric range.
    • Place each chicken breast on a cutting board and slice horizontally to create two thin pieces. Lightly rub each piece of chicken on both sides with olive oil, salt and pepper. Place chicken in skillet and cook 3 to 4 minutes. Turn and cook other side 3 to 4 minutes. Watch for the white line coming up the sides as the chicken cooks. When it is about one-half the thickness, chicken is ready to turn.
    • Place the chicken on a warmed plate. Add 1 tablespoon of olive oil, peppers and onion to skillet and saute' until tender crisp.
    • Push onion and pepper mixture to one side of the skillet and add cooked chicken, piling the pepper mixture on each piece. Remove from heat and place 1/2 slice of Provolone cheese on each piece of chicken. Cover with a lid until cheese melts. Serve immediately.

      Thai Ribbons

      Here is another recipe at Stevens Catering that you cannot make enough of. I once saw a teenage girl with a plate full of only Thai Ribbons. It was the first time we served them and I knew we would not have enough to serve everyone the 2 per person serving the recipe allowed. It is one of the joys of catering and I love it when people enjoy food.

      This recipe calls for Mr. Yoshida’s Original Gourmet Sauce which I haven’t found lately in local stores, but you can order online. Teriyaki Sauce is a good substitute . I served it as an appetizer but it would be great as a meal served with stir-fried rice. Enjoy!

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      Thai Ribbons

      Inspired by The Texas Beef Council, http://www.txbeef.org
      Course Appetizer, Main Course
      Cuisine Asian
      Keyword chili peppers, flank steak, ginger root
      Servings 24 servings
      Author stevens1951

      Equipment

      • grill
      • 24 bamboo skewers

      Ingredients

      • 1 1/2 pounds flank steak
      • 3/4 cup Mr Yoshida's Original Gourmet Sauce
      • 6 tablespoons vegetable oil
      • 3 ounces fresh ginger root finely chopped
      • 1/3 cup garlic minced
      • 1/2 teaspoon red chili peppers crushed

      Instructions

      • Prepare marinade mixture by mixing Mr. Yoshida's, oil, ginger, garlic and peppers. Cover and refrigerate. Soak bamboo skewers in water so they won't burn.
      • Cut beef diagonally, against the grain, into 1/2 inch slices. Marinate in mixture for a few hours in the refrigerator. Beef can be marinated overnight.
      • Thread each slice on a bamboo skewer. Grill until desired doneness.
      • Serve as an appetizer or over rice as a main dish.

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        Standing Rib Roast

        Standing Rib Roasts are found in the grocer case during the Christmas holidays, but your butcher will cut you one any time of the year. Sometimes I just buy a rib eye roast or any very tender cut of roast. This is my go to 1roast for ease of cooking. With a thermometer, it is no fail cooking. With the drippings make an excellent gravy and serve with Horseradish Sauce. Enjoy!

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        Standing Rib Roast

        Course Main Course
        Cuisine American
        Keyword roasting

        Equipment

        • roaster with rack
        • meat thermometer
        • boning knife or electric knife
        • aluminum foil

        Ingredients

        • standing rib roast allow 1/2 lb per person
        • salt and pepper to taste

        Instructions

        • Select a standing rib roast allowing 1/2 pound per person. Season well with salt and pepper.Place meat fat side up in a shallow roasting pan. Most standing rib roasts do not have the ribs but if you have requested one with the ribs, place them ribs down and they will form a natural rack keeping the meat out of the drippings. if boneless, use the rack that comes with the roaster.
        • Insert a meat thermometer in center of the thickest part of the muscle. Do not allow it to touch a bone or rest in fat. Do not add water or cover.
        • Roast meat in a 325 degree F oven until desired doneness. 140 degrees is rare, 160 degrees is medium and170 degrees is well done. Cover loosely with aluminum foil and allow to set for 15 to 20 minutes for easier carving.
        • If cooking a bone-in roast, roll the roast on its side with the end of the bones standing straight up. Using a boning knife or electric knife, cut downward close to the bones releasing the meat from the bones. Save the bones to make beef stock for soup. Slice the meat just before serving.

        Notes

        Save the drippings and meat scrapes to make excellent  broth for soup.  Leftover meat makes excellent beef tips over rice.

        Click here for post on Creamy Horseradish Sauce

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          Thanksgiving Dumplings and Dressing

          To Southerners, Dumplings and Dressing kind of fall in that category of main dishes.  Either one can stand on its own in a meal, even without the meat.  But at a special holiday they are served as a side dish.  Even with the chicken they are a must with ham, turkey or what ever you serve.  They are as varied as they come with every cook making them different.  At Stevens Catering we made them a little bland so you could add more poultry seasoning or sage as you like.  Some cooks use boiled eggs, some used raw.  You can make those changes if you like.  Make it yours with our recipe. 

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          Chicken and Dumplings

          Source: SERVING, The Altrusa Club of Lufkin, Clarkie Brown, page 48.
          Course Main Course
          Cuisine American
          Keyword broth, chicken, dumpllings
          Author Clarkie Brown

          Ingredients

          • 1/2 teaspoon baking powder
          • 1 teaspoon salt
          • 3 cups flour
          • 1 stick butter
          • 1 tablespoon Crisco shortening
          • 1 cup whole milk
          • 1 egg beaten
          • 1 cooked large fryer with 9 cups broth
          • Additional ingredients:
          • 1 stick butter
          • 2 to 3 tablespoons flour heaping
          • 2 cups milk

          Instructions

          • Combine first three ingredients. Melt butter. Combine dry ingredients, butter, Crisco, milk and egg and mix until it turns loose from bowl. Set in refrigerator for 15 minutes.
          • Remove chicken and add 1 stick butter to broth. Roll dough out on floured board fairly thin and cut into three inch strips. Drop into boiling broth. Add pepper as desired and salt to taste.
          • When finished with dumplings, mix two to three heaping tablespoons of flour with 2 cups of milk. Pour into dumplings. Stir gently. Cover and cook for a few minutes before serving. May debone chicken and add meat back to dumplings.


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          Cornbread Dressing

          Source: inspired by Paula Deen
          Course Main Course
          Cuisine American
          Keyword chicken, cornbread

          Ingredients

          • Cornbread recipe follows in notes
          • 7 slices oven dried white bread
          • 1 sleeve saltine crackers
          • 8 tablespoons butter
          • 2 cups celery chopped
          • 1 large onion chopped
          • 7 cups chicken stock
          • 1 teaspoon salt
          • freshly ground black pepper
          • 1 tablespoon poultry seasoning
          • 5 eggs beaten

          Cornbread Recipe

          • 1 cup yellow cornmeal
          • 1/4 cup flour
          • 1 tablespoon sugar
          • 1 tablespoon baking powder
          • 1/2 teaspoon baking soda
          • 1 cup buttermilk
          • 1 egg
          • 1/2 teaspoon salt
          • 2 teaspoons bacon drippings

          Instructions

          • Preheat oven to 350 F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heapimg tablespoons for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, abouit 45 minutes. Serve with turkey as a side dish.

          Notes

          Cornbread Source: Florence Calhoun  Heat oven to 450 F. Heat heavy 10 inch skillet with bacon drippings on top of oven. Meanwhile, mix together all ingredients and pour in drippings. Mix well and pour into skillet. Cook in oven until brown on top; about 12 minutes.



           




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