Ingredients
1 pound sirloin steak, cubed salt to taste ground black pepper to taste 1 (14 ounce) can beef broth 3 large carrots, diced 3 potatoes, cubed 1 cup frozen green peas, thawed 3 tablespoons cornstarch 1/3 cup water 2 (9 inch) refrigerator pie crusts
Directions
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Wednesday, November 25, 2009
A House Blessing for our Home on Thanksgiving
May all those that pass through these portals,
Feel safe and secure, and may they feel love and respect,
No matter what their station or place in life is.
A home that was established on respect and love,
But the greatest of these is Love.
A special prayer of thanksgiving for my entire family, including, but not limited to:
Mine and Jody’s biological families, our special family and my family at St. Andrews Presbyterian.
My past is behind me, my future it bright and beautiful. Every day is a new awakening. I thank God for each and every day, and I thank God for that special day when Jody and I first met.
Thank You God, for everything!
Your humble servant,
Jere
Feel safe and secure, and may they feel love and respect,
No matter what their station or place in life is.
A home that was established on respect and love,
But the greatest of these is Love.
A special prayer of thanksgiving for my entire family, including, but not limited to:
Mine and Jody’s biological families, our special family and my family at St. Andrews Presbyterian.
My past is behind me, my future it bright and beautiful. Every day is a new awakening. I thank God for each and every day, and I thank God for that special day when Jody and I first met.
Thank You God, for everything!
Your humble servant,
Jere
Crab Salad and Tartar Sauce
CRAB AND SHRIMP SALAD
Serves 4 to 6
3/4 pound fresh crabmeat, preferably from stone crabs from the Atlantic or Gulf of Mexico
3/4 pound domestic wild-caught pink shrimp, cooked
1/2 cup Tartar Sauce (recipe follows)
1/3 cup minced fresh organic chives, plus 1 tablespoon extra for garnish
1/3 cup finely diced red onion
6 cups mixed organic baby greens
3 ripe tomatoes, stemmed and thinly sliced
6 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
Sugar
1 ripe but firm avocado, halved, pitted, peeled, and cut lengthwise into thin slices
1 tablespoon minced parsley
With your fingertips, pick through the crabmeat to remove any pieces of shell or cartilage. Transfer the crabmeat to a mixing bowl. Pick through the shrimp to remove any fragments of shell, and then add the shrimp to the crabmeat.
Add the Tartar Sauce, chives, and red onion to the bowl. Gently fold the ingredients together until the seafood, chives, and onion are well mixed and evenly coated with the dressing. If not serving immediately, cover and refrigerate.
On 4 chilled main-course salad plates or 6 chilled appetizer salad plates, attractively arrange beds of the baby greens. Scoop the seafood salad in mounds on the center of each bed of greens.
Arrange the tomato slices attractively around the seafood salad and season them with just a pinch of sugar. Arrange the avocado slices attractively among the tomato slices; then, season both the avocado and tomatoes with salt and pepper to taste and drizzle them lightly with the olive oil. Garnish each plate with the remaining chives and the parsley and serve immediately.
TARTAR SAUCE
Makes about 1-1/2 cups
1-1/2 cups store-bought mayonnaise
1 tablespoon chopped cornichons (tiny French-style dill pickles)
1 tablespoon small rinsed and drained capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1/2 teaspoon sugar
Put the mayonnaise in a mixing bowl. With a spoon or a wire whisk, stir in the cornichons, capers, tarragon, chives, and sugar until thoroughly blended. Cover with plastic wrap and refrigerate until ready to use, up to 3 days.
This is the Wolfgang Puck recipe, for me, I play with it and in a simplistic way, combine Shrimp, Shredded Coleslaw Mix, a very light dressing of mayonnaise and salt and pepper. From there I can do anything with it, serve it crackers, on bagel bites or even with fresh grated cheese on it. My version came from the chef at a country club, Jerry Attaway, in Jackson, Mississippi and has fared me very well over the years.
Serves 4 to 6
3/4 pound fresh crabmeat, preferably from stone crabs from the Atlantic or Gulf of Mexico
3/4 pound domestic wild-caught pink shrimp, cooked
1/2 cup Tartar Sauce (recipe follows)
1/3 cup minced fresh organic chives, plus 1 tablespoon extra for garnish
1/3 cup finely diced red onion
6 cups mixed organic baby greens
3 ripe tomatoes, stemmed and thinly sliced
6 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
Sugar
1 ripe but firm avocado, halved, pitted, peeled, and cut lengthwise into thin slices
1 tablespoon minced parsley
With your fingertips, pick through the crabmeat to remove any pieces of shell or cartilage. Transfer the crabmeat to a mixing bowl. Pick through the shrimp to remove any fragments of shell, and then add the shrimp to the crabmeat.
Add the Tartar Sauce, chives, and red onion to the bowl. Gently fold the ingredients together until the seafood, chives, and onion are well mixed and evenly coated with the dressing. If not serving immediately, cover and refrigerate.
On 4 chilled main-course salad plates or 6 chilled appetizer salad plates, attractively arrange beds of the baby greens. Scoop the seafood salad in mounds on the center of each bed of greens.
Arrange the tomato slices attractively around the seafood salad and season them with just a pinch of sugar. Arrange the avocado slices attractively among the tomato slices; then, season both the avocado and tomatoes with salt and pepper to taste and drizzle them lightly with the olive oil. Garnish each plate with the remaining chives and the parsley and serve immediately.
TARTAR SAUCE
Makes about 1-1/2 cups
1-1/2 cups store-bought mayonnaise
1 tablespoon chopped cornichons (tiny French-style dill pickles)
1 tablespoon small rinsed and drained capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1/2 teaspoon sugar
Put the mayonnaise in a mixing bowl. With a spoon or a wire whisk, stir in the cornichons, capers, tarragon, chives, and sugar until thoroughly blended. Cover with plastic wrap and refrigerate until ready to use, up to 3 days.
This is the Wolfgang Puck recipe, for me, I play with it and in a simplistic way, combine Shrimp, Shredded Coleslaw Mix, a very light dressing of mayonnaise and salt and pepper. From there I can do anything with it, serve it crackers, on bagel bites or even with fresh grated cheese on it. My version came from the chef at a country club, Jerry Attaway, in Jackson, Mississippi and has fared me very well over the years.
Thanksgiving Inspirations and Recipes from Houston, Texas
What follows is a compilation of recipes from the Ukitena Clan in Houston, Texas. Also, please feel free to share with everyone, thoughts, feelings and inspirations!
Wonderful Peach Cobbler
The whole family likes this one!Ingredients
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
For the Dumplings....
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
And now the whole cobbler...
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Wonderful Peach Cobbler
The whole family likes this one!Ingredients
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
For the Dumplings....
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
And now the whole cobbler...
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Subscribe to:
Comments (Atom)