Fried Heirloom Tomatoes by Carrie McCully, Host of upcoming Food Network's Chef HunterFried Heirloom TomatoesStrolling thru the Santa Monica Farmers Market on a beautiful sunny June day with my friend, Carrie McCully, we came across these beautiful Heirloom Tomatoes. She scooped them up and created this updated version of Fried Green Tomatoes. Simply Delicious! Watch for her new show, Chef Hunter, on Food Network this fall!
Ingredients:3 large Heirloom Tomatoes, cut into 1-1/2 inch pieces2 cups Greek Yogurt½ cup Milk1 cup Cornmeal1 cup Flour1 tbsp. Cayenne Pepper1 tbsp. SaltPepperChives, coarsely chopped2 cups Grape seed Oil
1. 3 Large firm heirloom tomatoes cut into 1/2 inch slices:2.Soak in milk thinned Greek Yogurt:3.Flour in batter of cornmeal ...
Posted Jun 26, 2011, 3:37 PM by Peggy Sweeney-McDonald
Shrimp in Shells - Marlyn Monette - Cook Book Author & Headliner in Shreveport, LA Shows - 2010
4 tablespoons butter4 tablespoons flour½ teaspoon salt1 ¼ cups milkPepper and paprika, to taste¼ cup dry sherry1 ½ pounds boiled shrimp,2/3 cup grated Parmesan cheeseMelt butter and blend in flour. Add milk slowly and stir until thickened. Stir in spices, shrimp, and sherry. Pour into baking shells or ramekins and sprinkle with Parmesan. Broil until cheese turns a golden/brown color. Serve immediately.Yield: 4 servingsNote: This is a magnificent 1st course for an elegant dinner party.
Posted Apr 7, 2011, 9:54 PM by Peggy Sweeney-McDonald
Mestizo's Guacamole - Chef Jim Urdiales - Original Headliner
Ingredients:10 Haas avocados, ripe2 whole onions2 vine ripened tomatoes, chopped½ cup of Italian DressingSalt, pepper, garlic to tasteBlend all ingredients in food processor or mash
Enjoy with tortilla chips and a margarita
Posted Apr 7, 2011, 9:41 PM by Peggy Sweeney-McDonald
Black Bean & Corn Salsa - by Shannan Rieger
1 can of Shoepeg White Corn, drained
1 can of Black Beans with our without jalapeno's, rinsed and drained
1 or 2 Roma Tomatoes, peeled and diced small
1 can diced Rotel tomatoes, drained
1/2 onion, chopped
Juice of one lime
1/4 cup fresh cilantro, chopped
1 small can mild diced green chilies, drained and chopped
1 advocodo, diced small - optional
Jar Pace Salsa , to taste
Combine corn, rinsed beans, tomatoes, and onion in medium bowl. Stir gently and add lime juice, cilantro and diced green chilies. Add advocodo, if desiered. Add about 1/2 cup of Pace's salsa or more, if needed. Serve as a dip with tortilla chips or as a relish with grilled ...
Posted Apr 7, 2011, 9:23 PM by Peggy Sweeney-McDonald
Jammin Jambalaya - by Peggy Sweeney-McDonald
This is my award winning jambalaya - yes, I won a cook off at my old corporate meeting planner job! My husband, Jimmy (the New Yorker) says that nobody cooks jambalaya ...
Posted Apr 12, 2011, 12:31 PM by Peggy Sweeney-McDonald
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For shrimp and okra gumbo:
3 tablespoons of vegetable oil
3 tablespoons of flour
l large chopped onion
1 cup chopped celery
5 or ...
Posted Mar 30, 2011, 8:36 PM by Peggy Sweeney-McDonald
Pumpkin Pie - Mackenzie Segrest (Peggy's Niece & Goddaughter)
1/2 (15-oz.) package refrigerated pie crusts
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15-oz. ) can pumpkin
1 (14-oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
Pecan Streusel (see recipe below)
7 thin ginger cookies, halved
1. Preheat oven to 350 degrees. Fit pie crust into a 9-inch deep dish pie plate according to package directions; fold edges under, and crimp.
2. Stir together crusted gingersnaps and next 3 ingredients. Press mixture on bottom and ...
Posted Apr 23, 2011, 7:40 PM by Peggy Sweeney-McDonald
Kelly's Dump Cake - Dr. Kelly Clements
1 22 ounce can cherry pie filling
1 white cake mix or 1 chocolate cake mix
3/4 cup coarsely chopped pecans
3/4 cup melted butter
Grease 9 x 13 baking dish. Pour pie filling on the bottom, followed by dry cake mix. Sprinkle nuts on top. Add melted butter. Bake 30 minutes at 350 degrees. Cool before serving. You can also top thi swith ice cream or whipped cream! YUM!
Posted Apr 23, 2011, 6:42 PM by Peggy Sweeney-McDonald
Miss Jean's Mississippi Mud - by Joanie Enxing - Headliner in Baton Rouge Shows - 2010
Crust:1 cup flour1 stick butter1 1/2 cups chopped nutsMix together, press down in 9x13 baking dish. Bake at 350 degrees for 15-20 minutes.
Filling:1 1/2 cups cool whip1 cup powdered sugar8 oz. Philadelphia cream cheese mix together. spread over cool crust. Topping1 large instant chocolate pudding1 small instant chocolate pudding4 cups cold milkMix, spread over filling.Top with remaining cool whip and chill for 2 hours.
Posted Apr 10, 2011, 9:04 PM by Peggy Sweeney-McDonald
Grandma Tute's Pecan Kisses - Chef Don Bergeron - Original Headliner at The Myrtles & The Lyceum - May 2010
Ingredients:2 egg whites, room temperature½ tsp. cream of tartarPinch of salt¾ cup sugar1cup chopped pecans½ tsp. vanilla Beat egg whites with cream of tartar and salt until stiff peaks. Blend in sugar until well incorporated. Fold in pecans and vanilla. Spoon out onto parchment paper a nice dollop about the size of a walnut. Bake in a preheated 250 degree oven for about 30 minutes. Turn oven off and leave in oven another 30 minutes.
Posted Apr 7, 2011, 9:48 PM by Peggy Sweeney-McDonald