Tag Archives: Cooking

Avocado and Tequila Ice Cream

This ice cream has a light and creamy flavor. I used Alton Brown’s Avocado Ice Cream Recipe. I did, however, change the recipe by adding the Tequila.

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Ingredients:
12 oz. Avocado Meat (about 3 small to med. avocados)
1 Tsp. Lemon Juice
1 1/2 c. Whole Milk
1/2 c. Sugar
1 c. Heavy Cream
1/8 c. Tequila

Directions:
1. Peel and pit Avocados. Dice the avocado meat.
2. Add the avocados, lemon juice, milk, and sugar to a blender and puree
3. Whisk the heavy cream and Tequila into the mixture
4. Chill the mix until it’s under 40 deg. F. (4-6 hours)
5. Process in an ice cream maker.

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Mmmm. Blended Avocados.

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Look at that Ice Cream. Yummy, Yummy.

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Coal is all for helping me clean up. He loves anything that is “people food”. He really liked this ice cream.

Have you ever wanted to make perfect ice cream balls? I have. Check out  my Perfect Ice Cream Ball‘s post to see how!

Compound Butter

I used the homemade butter I made for these beauties.

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Compound butter is a simple and delicious way to add a little spice to your life. It is traditionally served on meat, and when it melts it creates a sauce. I, however, used it to butter some rolls. I took them to Easter with me, and they were a big hit.

Sorry my recipes are exact. This is all about what you like and want. I just tasted and corrected as I went.

Garlic Compound Butter

You’re going to need:
Roasted Garlic
Butter (It doesn’t need to be homemade)
Salt

All you need to do is mix as much roasted garlic as you want into the butter. I used about 2 heads of garlic in about 2 sticks of butter. I also added about a tsp of the garlic infused oil. Taste it. Do you want more garlic? Add it. Add about 1/2 tsp of salt to enhance the flavor of your butter. Always taste it! (Don’t just lick some off a spoon that’d be gross. Taste it with a cracker or some bread) This is about what you like!

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Fresh Herbs Compound Butter

What you need:
2 1/2 tsp. Fresh Herbs such as Parsley and Oregano
1/2 c. Butter
Salt to taste

Mix everything together. Taste it. Is it yummy? If not add more herbs. You’ll need about 5 tsp of mixed herbs for 2 sticks of butter.  See how my butter looks. Add herbs till it looks like that.

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Fresh Herbs and Lemon Compound Butter

My sister loves lemon so I made this one especially for her.

What you need:
1/2 c. Butter
2 1/2 Tsp Herbs such as Oregano or Parsley
Tsp Lemon juice
Salt to taste

I simply added about a tsp of lemon to a stick of the fresh herb butter I had made.

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Pecan Brown Sugar Compound Butter

What you need:
1/2 c. Softened Butter
2 Tsp. Finely Chopped Toasted Pecans
1 Tbsp Light Brown Sugar

Toast the Pecans. All you need to do is put the pecans in a skillet on med. heat. Don’t add any oil, the pecans will release their own oil.

Mix the ingredients together and let them set.

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How To Make Them in Cute Shapes

You’re going to need plastic molds, the kind you would use to make chocolates.

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Add the butter to the molds while the butter is still soft. Beat the molds on the table to get the air bubble out. If you have trouble with this, you might want to heat the butter up for maybe 5 seconds. Just enough to warm it up. You can also use a spoon to push the butter into the spaces where it isn’t.

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Put them in the refrigerator or freezer to harden the butter. Now for the hard part, getting the butter out. The best way I found was to wiggle the molds until the butter releases. Gently press it, you don’t want to ruin all the work you did putting it into the mold by using too much pressure.

Enjoy your butter!

Broccoli and Rice Casserole

While not my favorite Easter dish, I though I’d still share it with ya’ll, since people in my family do really like it.

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Ingredients
1/2 c. Chopped Onion (You want it about 1/2-1/4 in. dice. Think Spoon sized)
1 Tbsp Butter
1 Can Cream of Mushroom Soup
1/2 small Jar Cheez Whiz (1/2 c.)
1 c. Cooked Rice
10 oz. Frozen Broccoli, Cooked and Drained
Salt and Pepper to taste

1. Cook your broccoli and your rice
2. Saute onion in butter, add the cooked broccoli and rice
3. Heat soup over low heat and add Cheez Whiz.
4. Combine all ingredients
5. Pour into buttered casserole dish.
6. Cake at 325 deg. F. for about 20-30 mins or until thoroughly heated.

Serves 4. (We quadrupled the recipe)

Roasting Garlic

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Is there anything better than roasted garlic? I’m not sure. Lucky for ya’ll, it’s super easy. Now I saw this tutorial over at The Hungry Mouse and knew that I must, right away, try it! (After I finished perusing the blog; it’s awesome! The blog is very descriptive and full of wonderful ideas!) So you’re asking yourself, what should I do with this roasted garlic? Eat it on bread, make it into compound butter, or use it to add a mild garlic flavor to almost any recipe.

So purple garlic is what most people use when roasting, since it’s sweeter. But since I had normal white garlic, that’s what I used.

So first you need to cut the garlic so you can get it out when it’s done roasting. You want to cut off about half an inch.

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Save the heads of the garlic too! But be careful, they’re small and will burn more easily. As you can see in my picture. My tips got a little golden brown and were more like fried huncks of garlic. (Don’t worry, they were still delicious.)

Now put all this garlic in a pan! And drizzle them with olive oil. Make sure you pour the oil over the tops of the garlic bunches. You really want them coated with oil. This oil will be garlic infused, so if you want to add some extra oil, go for it! Garlic infused oil is great for any dish that uses olive oil. This could be salad dressing, a pasta dish, or my favorite, dipping oil for your bread.

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Set your oven to 350 deg. F. Cover your baking dish with aluminum foil. This will help with the roasting process. Roast them for about 30-45 mins, but make sure to check them at  about 25 mins.

They will be done when light brown in color and soft. You will be able to stab it easily with a fork and mash it with no effort.

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Now pop those suckers out of their casings. You can do this with a paring knife or just gently squeeze the bottom of the garlic bunch till the pop out.

The garlic can now be used for whatever you planned to do with it. I made it into compound butter, which was a big hit at Easter!

The hard crunchies will not be mush-able. However, have you ever had Carino’s bread dipping oil? You know those hard and crunchy things in the oil? That would be dark golden brown fried goodness you get if you overcook the tops of your garlic. I threw mine in with the garlic infused olive oil.

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Be super careful when you take the oil out of the baking dish. Hot oil looks like cold oil! Put a strainer over a bowl so you don’t end up with the garlic casings in your oil. Gently push the casings so get all the yummy goodness.

You now have roasted garlic and garlic infused olive oil. Try it! You’ll be glad you did.

Homemade Butter

Homemade butter? Why would anyone want to this. Well let me tell you friend. It’s delicious. You also can control exactly what you put into it. It’s also really really really easy. You can even use it to make Compound Butter.

What you need:
-Heavy Cream
-Salt (optional)

What you do:
Put the heavy cream in a mixer and mix. It’s a good idea to cover the bowl because as the liquid and solids begin to separate it might splash.

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This is what happens when you’re cover pops off.

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Here’s what the butter will look like. Now you need to remove excess liquid from the butter. I saw a lot of recipes with lots of ways to do this, but I thought it would be easiest to put it in a bag and cut a small hole in in. A really small hole! Pin prick sized. If you make too big a hole, the butter will come out.

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Squeeze and squish the butter to get all the liquid out. (You can save this liquid as it is buttermilk)

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And Ta Da! You have homemade butter! Now homemade butter will only store for about 2 weeks. Make sure to wrap it tightly as it absorbs flavors really well.

American Regional Final

We were given the option of 3 menus that we would draw from and cook. Each menu had one item we had never made before.

My menu was:
-Poblano and Potato Soup
-Mesclun Salad with Cranberries and Apples
-Tandoori Chicken (This was the item we had never made before)
-Rice Pilaf
-Sauteed Green Beans
-Peach and Blueberry Cobbler

We were partnered with people we had never worked with either. My partner was really nice and we worked really well together.  We got a 98! We were also the second team finished.

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The Final Line Up

 

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Poblano and Potato Soup

I mentioned before that I adore this soup. The only problem we had was the soup was a little to thick and it was under seasoned.

Mesclun Salad with Cranberries and Apples

Mesclun Salad with Cranberries and Apples

This salad is one of my favorites. I love the dressing paired with the apples. The only problem with it was the knife skills.

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Tandoori Chicken with Rice Pilaf and Sauteed Green Beans

Chef said that normally students mess up the Tandoori sauce by over-reducing it. We didn’t though! The rice pilaf and green beans were perfect.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

I made a special whipped cream to go with the cobbler. It was loaded with Brandy. The cobbler was amazing. 

We also had to do knife skills. My knife skills suck. Really really suck. I use my knife to cut butter, that’s really it.

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So here is my tray. I got an 85. Which isn’t terrible, but I did better in the past. I had some issues withe potatoes (both the tourne and the allumete) I also didn’t mince the garlic enough.

Hawaiian Style Steamed Red Snapper

Menu
-Crispy Spring Rolls with a Spicy Pineapple Sauce
-Spam Musubi
-Chinese-Style Steamed Red Snapper
-Steamed Japanese Rice
-Vegetable Tempura
-Char Sui

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The Line Up (and Valentina)

This was a crazy night! I made the snapper!

Crispy Spring Rolls with a Spicy Pineapple Sauce

Crispy Spring Rolls with a Spicy Pineapple Sauce

These were amazing and so was the sauce. I wanted to eat them all.

Char Sui

Char Sui

Char Sui is a pork dish that’s flavored with ginger among other spices. I plated it on the vegetable tempura, because we ran out of rice.

Spam Musubi

Spam Musubi

I actually liked this dish. I liked spam. Even better, my family loved it.

Me with the Fish!

Me with the Fish!

That is a salmon. I had to scale him, which was an interesting experience. The scales like to fly off at weird angles and get everywhere. Even when the scaling is done in a trash bag.

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After I scaled him, I steamed him with veggies. After he was steamed, I heated up some oil until it was smoking. Then I poured it over him! It was so cool! Here he is all dressed up.

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He was delicious. Chef offered us extra credit to eat one of his eye balls. Seeing as this was something I would never do in real life, I decided to do it. That was a mistake. Fish Eye Ball tastes like straight up fish oil. That’s not terrible if you like fish, but I don’t. There was a moment when I couldn’t get the fish down my throat, but I wasn’t going to spit it out so I was just holding it in. Everyone was watching me just hold it in my mouth. It was terrible. There’s also this hard chalky part to the eye ball which is actually a fish cataract. The fish taste wouldn’t leave my tongue all night.

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Robin kissing Mr. Fish