Shrimp Creole - Recipe Of The Day

English: Shrimp Creole (Photo credit: Wikipedia)

Take three pints of unshelled shrimps and shell them, one-half pint of cream, two tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of catsup, one wine glass of sherry, paprika, chili powder and parsley. Brown the flour in the butter and add the milk until it is thickened. Color with the catsup and season with paprika and chili powder. Stir in the sherry and make a pink cream which is to be mixed through the shrimps and not cooked. Sprinkle with chopped parsley and serve with squares of toast or crackers.

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CHICKEN WITH SAUCE PIQUANTE - Recipe Of the Day

Cayenne peppers used during the marination of chicken (Photo credit: Wikipedia)

This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the chicken "al diavolo" is the following:

Take a young chicken, remove the neck and the legs, open it all in front and flatten it open as much as possible. Wash and wipe dry with a towel, then put it on the grill and when it begins to brown turn it. Grease it with melted butter or with oil, using a brush, and season with salt and pepper. The later may be Cayenne pepper for those who like it. Keep turning and greasing until it is all cooked.

To prepare the sauce piquante that many like with chicken broiled in this way, put four tablespoonfuls of butter in a saucepan and when it begins to brown add two tablespoonfuls of flour and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range and slowly add two cupfuls of brown stock, stirring constantly, add salt and a dash of Cayenne and let simmer for ten minutes. In another saucepan boil four tablespoonfuls of vinegar one table[Pg 102]spoonful of chopped onion, one teaspoonful of sugar rapidly for five minutes; then add it to the sauce and at the same time add one tablespoonful of chopped capers two tablespoonfuls of chopped pickle and one teaspoonful of tarragon vinegar. Stir well and let cook for two minutes to heat the pickles. If the sauce becomes too thick dilute it with a little water.

This sauce is excellent for baked fish and all roasts and boiled meats, besides being a fitting condiment for the chicken "al diavolo".

Make something extraordinary tonight.

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Spanish Steak - Recipe Of The Day

Frying chopped onions and tomatoes in a frying pan (Photo credit: Wikipedia)

Pound thoroughly by means of a saucer a half cup of flour with a pound
of round steak.

 Then over a hot fire quickly fry the steak and remove.
In the same pan fry two good-sized onions, thinly sliced, and half a
dozen good-sized tomatoes and one large mango pepper.

If the pepper is mild, add cayenne pepper. When the onions begin to get soft and the tomatoes to dry, add the meat. Cook very slowly until meat is tender.
One can use canned tomatoes very nicely for this. Cook onions and
tomatoes and peppers together, with plenty of oil or crisco until they
begin to thicken. Then add the meat. This is also a very satisfactory
way of reserving cold steak or any kind of cold meat. After the tomato
and onion mixture is well cooked, add the cold meat and heat up all
together.

Making something extraordinary tonight.  

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MACARONI NAPOLITAINE - Recipe of the day

Macaroni and Cheese (Photo credit: cookbookman17)

(Maccheroni alla Napoletana)

Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it
is frying put one small onion through the grinder. As soon as the pork
begins to brown add the onion, the parsley chopped, a clove (or small
section) of garlic shredded fine, and a few dried mushrooms which have
been softened by soaking in warm water. When the vegetables are very
brown (great care must be taken not to burn the onion, which scorches
very easily) add 1/2 lb. round steak ground coarsely or cut up in little
cubes. When the meat is a good brown color, add some fresh or canned
tomatoes or half a tablespoonful of tomato paste and simmer slowly until
all has cooked down to a thick creamy sauce. It will probably take 3/4
hour. The sauce may be bound together with a little flour if it shows a
tendency to separate.

This sauce is used to dress all kinds of macaroni and spaghetti, also
for boiled rice (see Risotto). The macaroni or spaghetti should be left
unbroken when cooked. If they are too long to fit in the kettle immerse
one end in the boiling salted water and in a very few minutes the ends
of the spaghetti under the water will become softened so that the rest
can be pushed down into the kettle. Be careful not to overcook it, and
it will not be pasty, but firm and tender. Drain it carefully and put in
a hot soup tureen. Sprinkle a handful of grated cheese over it and pour
on the sauce. Lift with two forks until thoroughly mixed.

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