6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won’t h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters — This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee. It’s an intriguing combination of modern American ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the oysters arebigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
* When I’m not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that’s doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
Bacalaitos (Salt Codfish Fritters)
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d’aeuvres
Are you wondering if you have the time to bake homemade Christmas cookies this year? Every year at about this time we all start to get a little panicked that the holidays are coming up fast and we’re not really ready yet. Here are a few little-known tips and tricks, for almost every type of cookie, to help you get the most out of the time you spend baking.
Cutout Cookies
Don’t struggle with dough sticking to your rolling pin. Instead, roll out your dough between two sheets of waxed paper. This will eliminate the sticking problem.
Do your cutout cookies always seem to turn out dry, tough, and tasteless? The trick with the waxed paper will help with this. Assuming that you started with a good recipe, the problem is that you are overworking your dough and working too much flour into it. Using the waxed paper will help you to manipulate the dough less, and the dough won’t pick up any extra flour.
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4 lb venison roast; elk,moose,or deer)
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)
1 marinade
1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
1 cold water to cover meat
Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats (including rabbits) or game birds.
Categories: meats, game, canadian yield: 6 servings