This will be a picture only temporary post of a recipe for a waitress at Pappadeaux’s in Grapevine. Enjoy the recipe. I will post a proper recipe soon.
Chef Paul Prudhomme’s Shrimp Gumbo
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Brownies
Making good brownies is not about the recipe you use, but the technique. My baker once overcooked the brownies and my client called and said they were dry. I knew exactly what happened. I baked again, being careful not to over bake and the client was happy.
I love a chewy brownie with a smooth ganache icing. It’s a marriage made in heaven! Enjoy
Brownies
Inspired by recipe from The Art Institute
Servings 23
Equipment
- 12×18 sheet pan
- mixer
- flat wire whisk
Ingredients
- 2 5/8 cups semi sweet chocolate chips
- 3 cups sugar
- 2 teaspoons salt
- 1 pound butter
- 9 eggs
- 3 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 tablespoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream
- 1 2/3 cup semi sweet chocolate chips
Instructions
- Melt chocolate in a double boiler and set aside to cool.
- Cream together the sugar, salt and butter, using a paddle in the mixing bowl on #2 for 5 minutes.
- Add the eggs and mix on #2 for another 5 minutes, scrape the bowl.
- Add the flour, chocolate, baking powder and vanilla; mix on #1 until well blended.
- Line baking sheet with foil and butter. Pour in the browbnies mnix spreading out even .
- Bake at 350 degrees for about 40 minutes. Do not over bake.
- Cool thoroughly and spread the top with chocolate ganache.
- Cut 4×6 rows to make 24 brownies.
Chocolate Ganache
- Heat 1 cup of heavy cream to a simmer. Add 1 2/3 cups semi sweet chocolate chips remove from heat Let set a few minutes to melt the chocolate. stir with a wire whisk to completely melt the chocolate and mix the ganache to a pourable consistency
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Mexican Rice
What is a Mexican meal without rice? I can’t think of many good substitutes. My recipe was given to me by Cindi Fonseca. She was a guest speaker when I was teaching. This was the recipe she made as an afternoon snack for her boys. How nutritious is that? So much better than what most kids eat. I love that she builds the flavor in her recipe by browning and adding a few fresh vegetables. It is quick and easy and you will love it as a side. Enjoy!
Mexican Rice
Inspired by Cindi Fonseca
Servings 4
Equipment
- skillet
Ingredients
- 1 cup long grain rice
- 2 teaspoons vegetable oil
- 2 teaspoons Knorr Tomato Bouillon
- 2 cups water
- 1/2 teaspoon cumin
- 1 clove garlic minced
- 1 ring bell pepper
- 1 wedge onion
- salt and pepper to taste
Instructions
- Heat oil in skillet. Add rice and brown stirring frequently. Meanwhile, add tomato bouillion to water.
- When rice is brown, add tomato water mixture. Add remaining ingredients and turn rice to a simmer. Cook until rice has absorbed water and is done.
Notes
Recipe can be easily increased by keeping the ratio of rice to water 1 to 2. (For 2 cups rice, add 4 cups of water or stock) Adjust rest of ingredients accordingly. Other vegetables can be added such as whole kernel corn, english peas or diced tomatoes.
Chili Rellenos Meal
We have all ordered Chili Rellenos at a Mexican Restaurant. You know, the poblano peppers, stuffed with a cheese mixture, dipped in a batter and deep fried. Heavenly, and now let’s make them at home. I got the recipe at a Teacher’s Workshop at the Art Institute of Houston. The recipe was all in ounces. Of course, all culinary students weigh everything. Never fear all you cooks who do not own a scale, I have converted it for you. I am also including what I serve it with: Mexican Rice and (no, not beans) Oven Roasted Okra seasoned with chili powder and cumin. It’s a great combination and even though the Chili Rellenos require a little work, they are well worth it. Enjoy!
Chili Rellenos
Recipe inspired by Art Institute of Houston
Servings 4
Equipment
- skillet
- infrared thermometer
Ingredients
- 4 each poblano peppers
Filling
- 2 tablespoons butter
- 1 each medium yellow onion chopped
- 1 clove garlic fine diced
- 1/2 can whole kernel corn drained
- 2 tablespoons sour cream
- 1 1/2 cups Monterrey Jack cheese grated
- pinch oregano
- salt and pepper to taste
Batter
- 3 each eggs
- 1 1/2 tablespoons water cold
- 1 1/2 tablespoons flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- oil for frying
Instructions
Peppers
- Roast peppers by placing on grill, or directly on burner or in a skillet. Turn frequently and roast until blisters form. Place in paper bag to sweat and cool.
- When cool, peel off skin. Split on one side only and cut out the seed pod leaving the stem.
Filling
- Heat the butter, add onions, garlic and saute' until soft. Add the whole kernel corn and oregano. Heat for about 2 minutes.
- Cool and then blend with the sour cream and grated Monterey jack cheese. Season with salt and pepper to taste.
- Stuff the chiles with the cheese mixture, reshape and chill for 30 minutes.
Frying
- Separate the egg yolks and egg whites. In a bowl, beat the egg yolks and water. Whisk in the flour, salt and baking powder.
- In a larger bowl, whip the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the egg yolk mixture.
- When ready to serve, heat 1/2 inch oil in an iron skillet. When 350 degrees, dip the stuffed chiles in flour and then in the batter. Fry in the hot oil until golden brown on one side, turn them over and fry until golden brown on the other side. Remove from oil and drain on paper towels. Keep warm. Serve immediately.
Notes
This recipe can be made in stages. Roast the peppers, make the filling and stuff ahead of time. Then all that is left is making the batter, heating the oil and frying.
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Pumpkin Bars- An Easy Fall Dessert
Two of my first mentors were Jane Noland and Miriam King. They both taught courses that included a vegetable lab. Each lab dish included a vegetable- even the dessert. Pumpkin Bars were an easy favorite that called for canned pumpkin. The use of vegetable oil and baking on an ungreased jelly roll pan furthermore made the recipe fast and easily manageable in a one hour lab. The recipe results in a moist cake topped with cream cheese frosting and topped with a sprinkling of pecans. Enjoy!
Pumpkin Bars
Servings 12
Equipment
- 1 jelly roll pan
Ingredients
- 4 each eggs
- 1 2/3 cup sugar
- 1 cup vegetable oil
- 1 16 oz can pumpkin
- 2 cups flour AP
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
Instructions
- Beat eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together flour, baking powder, cinnamon, salt and baking soda.
- Add to pumpkin mixture and mix thoroughly.
- Spread batter onto ungreased jelly roll pan.
- Bake at 350 degrees F. for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Cream Cheese Frosting
- Cream together 3 oz cream cheese and 1 stick of softened butter. Stir in 1 teaspoon vanilla. Add 2 cups powdered sugar a little at a time. Spread on cool cake. Sprinkle with chopped pecans if desired.
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.
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