Green Eggs and Prosciutto Ham

One day while we were at Barnes & Noble, I was looking through the Esquire Eat Like a Man cookbook, and I ran across a recipe for Green Eggs and Parma Ham.  I showed the picture to Gianna, and said, "Would you eat this?  It's topped with pesto."  I've made it twice for her now, but with our own Red Kitchen twist.  We often make "breakfast for dinner."  It's a tradition that we picked up from our neighbors The Hatfields.  This recipe is now a new favorite.  Check out the original, tantalizing eggs from the cookbook:

 
Instead of the english muffin, I used slices of a crusty demi baguette bread.  I usually pick up this 99 cent loaf from Whole Foods.  It is just small enough for us.  I also poached her eggs instead of frying them.  Then, I added her new favorite thing:  fried capers.  We discovered these on the Beef Carpaccio dish at Ya Ya's Eurobistro, one of our favorite restaurants.  Here they are below:  YUM

The other 2 ingredients remained the same: prosciutto de parma and pesto from the cold case, not the jar.  (I don't own a food processor, so I can't make my own pesto.)

Ingredients:

• 2 Eggs - I like Egglands Best Brown Cage Free
• 2 slices of baguette bread
• Pesto from the refrigerated section at Whole Foods
• Handful of Capers

Directions:

1. Heat a cast iron skillet over high heat.  Rinse the capers, then dry them on a paper towel.  After a few minutes, when the pan is hot, add the capers.  Turn the heat to low and stir them occasionally.
2. Poach or pan fry your eggs.  I have accessories that help me.

I spray the insides of these with canola spray, drop them into a large pan of water, cover with a lid for a few minutes, and they're ready.  I gently lift them out with a ladle.

Just tear the prosciutto into little ribbons, lay them on top of the baguette slices, then top with the egg and pesto.  Thanks to Esquire for inspiring me!

Smokehouse Maple Deviled Eggs

The day of our station lunch for Memorial Day Weekend, I shamelessly stuffed my face with a plate full of food.  Then I went back for seconds.  I'm telling you - we have some really good cooks at Citadel Broadcasting! 

B98's Kevin Miller grilled the hot dogs, burgers, and Dianne's foiled onions - I ate a little of all these things.  All delicious!!  I even took some of Dianne's onions home with me!

KARN News Radio's Jack Heinritz made the fruit a little more festive with what looks like multi - colored drink stirrers?  Well, it was a great team effort at our little diverse group of radio stations for some food and fellowship.  Our company potlucks are fun!

I was a little nervous to make these.  (I thought they sounded good for the occasion.)  But it's been years since I've made deviled eggs, and over the years I have had some quite bland ones from the grocery stores.  So I researched several different blogs and web sites to see what ingredients they used, then in the end it was the Smokehouse Maple seasoning that I used that gave the eggs the flavor that I had in mind.

Now on to the recipe:

Ingredients:

• 2 Dozen Eggs (Or you can use half of everything in this recipe.)
• 8 oz. Fat Free Sour Cream
• 1/3 cup of Reduced Fat Mayo with Olive Oil
• 1 tbsp dijon mustard - I like Boars Head Delicatessen Style
• Finely chopped or snipped chives
• McCormick Grillmates Smokehouse Maple Seasoning

Directions:

1. Put the eggs into a large pot, then fill with water to just above eggs. 
2. Over medium - high heat, bring the water up to a boil.  When you see the big bubbles, cover the pot and remove it from the heat. 
3. Let sit for 10 minutes, then empty the water from the pot and run cold water over the eggs.
4. Peel the eggs then slice in half lengthwise.  Scoop the yolks into a bowl and add the last 5 ingredients.
5. Mash with a fork and mix well.  Put the filling into a large Ziploc bag, then cut the bottom corner and pipe the filling onto the egg halves.  Top with real bacon bits, and appreciate those who have served the country for Memorial Day.

Shrimp Dumplings

The girls did such a great job of making these dumplings with me.  As we prepared them together, we talked about how healthy it is to steam food because it requires no oil, and the technique also preserves the flavor of the food.  I love dim sum.  Each time I go to Chi's they know I want a dim sum menu.  In 2007 I experienced my first dim sum lunch in NYC's Chinatown.  Servers come to your table with a cart filled with little round metal containers, lift the lids for you, and you can pick what you like.  I was really glad when Chi's started to offer the same service on Sundays.

I bought my first bamboo steamer.  Then cut out some parchment paper to fit the bottom .  Then it was time to make the filling:

• 1 pound of peeled, deveined shrimp, diced
• 1 clove of garlic
• Handful of spinach, rolled up, then cut into thin slivers
• 1 can of water chestnuts, diced
• pepper
• Dash of sesame oil
• Dash of soy sauce
• Fresh grated ginger

Sasha was so excited to get to dice the water chestnuts with a butter knife.  This was the first time the girls have had the chance to taste water chesnuts.  I wanted them to try them because my foodie friend Lyndae was talking about how much she loved them, and they're high in fiber and potassium.  So I had to get some.  Gianna couldn't stop eating them! 

Once you have all the items prepped, mix them together, then lay out your dumpling wrappers.

Place a small amount of the filling into the center of each wrapper, then brush the edges with water to help seal the dumplings.

Here are 2 ways that you can fold them:

The girls are just 8 and 5.  We'll work on making the dumplings pretty later on!

 

I used a large pan with deep sides, added 2 cups of water, brought it up to a boil, then placed the 2 - layered steamer baskets in with the lid on.  I steamed them at high heat for about 10 minutes.

We dipped the dumplings in delicious dumpling sauce that we picked up over at K Oriental in the Rock Creek Shopping Center close to Kids Furniture.

The girls said they had SO MUCH fun making these!!

BBQ Ribs

Barbecue is a big tradition in the South.  And around here, we usually try to eat healthy, lean proteins with complex carbs due to all the healthy eating cookbooks that I've scoured during our weekends at Barnes & Noble.  But occasionally we love to indulge in some ribs!  And that's alright.  I've experimented with cooking ribs over the years, and the best way that I have found to produce them to juicy, tender perfection is right here:

• Pre - heat the oven to 300 degrees.
• Line a large, shallow pan with foil for easy clean up.  Place the ribs on the pan.  You may have to cut it in sections.
• Sprinkle some rub on the ribs.  Sometimes I use Rendezvous Dry Rub - Memphis is our neighbor after all.  But this day I didn't have any, so I used Ferneau's Signature Blend.  BTW do try and win this June giveaway!  It is quite versatile.  You can use it on anything!
• When the oven beeps to tell you it's ready, cover your pan with foil, and put it in.
• Let it cook for 2 hours.
• Then, pull the ribs out of the oven.  Turn your oven's broiler on.  My oven requires the door to remain open to broil.  You can watch the oven's heating element up top turn to a bright orangish red.
• Baste your ribs with barbecue sauce.  We love Stubb's and of course Hot Springs' own McClards!
• When the oven is ready, have a rack as close to the top as possible.  Put the ribs back in for about 6 - 8 minutes, however charred you prefer your meat.

OR, you can finish the ribs on the grill to achieve the outer char that really completes a rib.

June Giveaway!

It's the first ever giveaway from us!  Sponsored by our favorite place to shop:  kitchenco.

 June is BBQ season, and June 19th is Fathers Day, so this would be a great gift for him!  Just throw in a rack of ribs or a couple of steaks, and it's a celebration!  Here's what you can win:

The Vacu Vin Instant Marinater  preps your steaks, chicken, or veggies quickly without the wait!

Ferneau Seasoning is one of my favorites!  It is fabulous on veggies, meats or fish.  My daughter Gianna loves it on her sauteed calamari!  I also used it as a rub on my ribs that I made recently, and I need to post that recipe....

You have a chance to win 3 ways:

1.  "Like" the redkitchenrecipes on Facebook that appears on the top left corner of this page.

2.  "Follow" this blog by clicking on the "follow" button on the top left corner of this page.

3.  Post a comment here about what you would like to see Kitchenco. give away next!

Contest ends June 13th.  Thanks everyone for stopping by!!

Duck Breast

Duck breast is my favorite meat of all time.  I do love flat iron steak for its affordability, its leanness, and I don't have to drive across town to get it.  But when I can indulge a little, I trek over to The Heights area and pick up my favorite: Maple Leaf Farms White Pekin Duck Breast.  When cooked medium rare, it is tender dark meat that absorbs flavors well, and I often cook it Asian style or with Mediterranean accompaniments.

It's healthy, too!  This specific duck breast without skin has almost the same amount of calories as a turkey breast without skin.  I've read all the books - that is about the best you can get.  If you normally look at saturated fat grams, it's nearly equal to chicken breast without skin.  Click on the link above for more info!

I recently discovered that my usual place on Kavanaugh no longer carried the four pack of duck breast in their freezer.  I checked back several times, even called, and to my disappointment after all these years, I was back on the hunt for high quality duck breast that is already deboned and sold individually.

Luckily, I found it in a 2-pack in the freezer at Hestand's.  I also found a different breed at Terri's Finer Foods.  The guys in the meat department there stressed heavily that the brand they carried is the highest quality that you can get, and it's fresh, never frozen.  I wanted to believe them because I like that they have fish flown in fresh 3 days a week.  But I was still partial to my brand.

So I tried the D'artagnan Moulard Fresh Magret that they carried.  I marinated all the duck breasts the same way, cooked them together, and had my neighbors Stacy & Ashley come over to help me decide which was better.  Ashley actually liked both brands, and had no preference.  But Stacy chose the Maple Leaf Farms white pekin breed.  However, I liked them both.  They were equally tender, full of flavor, and they had absorbed the marinade well.

Duck hunting is a huge pastime in Arkansas BTW.  The Mallard breed of duck that guys flock together to find in Stuttgart, AR is "smaller and tougher" than the Pekin, but with an extra day of marinading, I find that it is less gamey tasting.  I love it when my neighbors give me free duck breast after they return from their duck club!

Terri's also serves the foie gras - yielding Moulard Duck at their restaurant in the back of the store.  This indicates to me that it must be a great eatery.  Some of the best restaurants that I've dined at have carried duck breast or foie gras on their menus.  In NYC, some of these that I've been to include: Gramercy Tavern, L'Atelier, Asia de Cuba, and 21 Club.    

For delicious, low-fat duck breast, score the skin with a good, sharp knife.  Be sure not to cut into the meat.

Place the breasts into a large Ziploc bag.  (See here that the Moulard breast is larger than the Pekin breasts.)  Add soy sauce, freshly minced garlic, freshly grated ginger, sesame oil, and the juice of half a lime.  Marinate overnight.

When you're ready to cook the breasts, remove them from the refrigerator and let sit about 20 minutes.  Pre-heat oven to 400 degrees.  Pan sear the breasts fat side down on high heat for 6 minutes, then turn for about 3 more minutes on the other side.

Place the duck breasts onto a foil - lined pan, and roast an additional 10 minutes.  Then remove to a cutting board and let rest about 15 minutes.

Duck breast is great served alone with a side dish such as a vegetable, or with noodles, or in Vietnamese Spring Rolls.

Crawfish Boil

Our neighboring state Louisiana is known to have originated many distinct traditions that no other state can claim, such as Cajun cooking, Mardi Gras, and crawfish.  But with the proxemity of the two states, it's no wonder that people in Arkansas love to adapt some of these traditions as their own, such as the Crawfish Boil.

 Here's what you need:  an extra large pot of water with a removable strainer.  Beer also goes really well with crawfish.  Nothing fancy, just your common beer from the corner market will do.

A heating source for your extra large pot:  see the Amerigas propane gas cylinder below.

Season your water with plenty of shrimp & crab boil packets such as Zatarain's.  Add salt, and if you like it spicy, jalapenos.  We also love mushrooms in our crawfish bath.

Then get a large tub ready.  Once the crawfish is added to the water, and it's boiled for about 5 minutes, or when the color changes from this (live):

To this (cooked) below:  it's time to scoop them out.  See how handy the big bucket is?  It's a great way to transport the crawfish!

You could use the strainer to empty the whole thing, but then you'd lose the yummy broth that you've made with the aromatics.  So save the water for now, if you still have the rest of the hundred pounds of crawfish to boil.  Keep filling up that bucket!  Then transfer it.  Here's the special made - for - crawfish table lined in heavy duty plastic with a hole large enough to toss your shells in.

You can fit a lot of people around this table.  A large trash bin underneath catches the shells for easy cleanup.

Can you see it behind the beer pong table?  BTW this was my first time to ever witness this!  The beer - drinking game in my college years was Quarters!  Wow!

Don't forget to add corn, smoked sausage, and shrimp!  The broccoli actually turned out great too!  Everything absorbed the spices really well, but nothing was as flavorful as the crawfish!

Thanks to our friend Brad Caldwell, his wife Lisa, and the "boilmaster" Chris for this outstanding meal/event!  If anyone needs a residential or commercial electrician, look up Tri - City Electric in Cabot, Arkansas.  My husband has worked with Brad, and he says that he's a pretty good "hand."  :) 

Lyndae's Roasted Shrimp

Anyone who knows Lyndae Allison knows that she is a wonderful person.  I've had the pleasure of knowing this pragmatic, yet free - spirited person for many years.  She is probably one of the best people I've had the pleasure to work with.  Here's a recipe she shared with me today.  It's the easiest and most flavorful method of cooking shrimp that I've ever tried.

Ingredients:

• Shrimp ( I used 16 - 20 count) today, thawed
• Peanut Oil

Directions:

1. Pre- heat oven to 400 degrees.
2. Toss shrimp in a drizzle of peanut oil.  I added some freeze - dried parsley & garlic for my personal preference. 

Spread shrimp in a single layer on the pan.

Roast 10 minutes in the oven.  It's that easy.  This is what it looks like!  Thanks, Lyndae, it's delicous!! xoxo

Steak Tacos

 Tomorrow is Cinco de Mayo, so I was inspired to make steak tacos with homemade tortillas. 

Usually the day before, or the morning of, I will marinate my beef with Grill Mates Mojito Lime marinade.  I love to use flat iron steak in most recipes that call for beef or steak.  For the homemade tortillas, I found some corn tortilla mix at Kroger Marketplace, of course.

Ingredients:

• Flat Iron Steak
• Masa Harina
• Mojito Lime Marinade
• Pico de Gallo & Guacamole
• Shredded Cheddar or Monterey Jack

Directions:

1. Prepare the Pico & Guacamole.
2. Prepare the flat iron steak.
3. Prepare the homemade tortillas:

You'll need a tortilla press and a pan to cook your tortillas.  I love my Lodge Logic pan that has no sides.  Looking for a tortilla press?  Find one at Kitchenco. at Pleasant Ridge Shopping Center.  You can order from the web site, or just give Jay a call and tell him you heard about it from me!

Then, you'll follow the basic tortilla recipe on the Quaker Masa Harina package. (It says how much water to add to the mix.)

As you stir the mix, you'll see that you can form a ball out of the mixture with your fork.  That's when it's time to heat your pan or griddle.  After about 5 minutes on medium high, I removed my pan and sprayed it with canola oil spray.

Then my assistant Sasha, my five year old daughter, helped on this night.  She rolled some little balls out of the mixture.  I have to say, some of these turned out a little smaller than the smallest usual tortilla, but cute.

So I set up my tortilla press.  It's a bit slippery, so I use a quart - sized plastic bag that I cut in half (I learned this from Aaron Sanchez in one of my magazines.)  I put the little rolled ball in the middle, then press it down.

Here's what it looks like when you raise it back up...

Then you'll very gently slide it onto your palm, slowly peel the plastic back, and lay the tortilla onto the pan.

You may only need 3 minutes per side.

Lay the cooked tortillas inside a clean cloth and keep covered.  When all the tortillas are cooked, you can assemble them.  Any leftovers can be used to make tostadas.