Great Eats - Dorginac's June Collection of Recipes

JUNE 2021

A Collection of Recipes

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5. Roll dough into a ball and rub outside with vegetable oil.

Return to mixing bowl, cover with a damp towel and allow to rise in a warm place until double in size, about 1-2 hours. 6.

Make Cinnamon Filling while dough is rising.

6. Make Cinnamon Filling while dough is rising.

7. Turn risen dough onto a floured surface, punch down flat and roll into a 14-inch-by-14-inch square. Spread filling mixture evenly over dough square. Sprinkle toasted pecans over sugar mixture.

8. Roll filled dough jelly-roll style into a cylindrical log and pinch seam together to seal. Slice dough roll in 12 equal pieces.

Orange-Flavored Cinnamon Rolls with Toasted Pecans Does anything smell better than the aroma of fresh-baked cinnamon rolls? We don’t think so. And the touch of orange flavor in these rolls amps up both the flavor and the wonderful smells that will emanate from your oven. The ingredients list is a little long, but, believe us, when you bake these up, your stomach and your nose will thank you.

9. Melt 1 tablespoon butter and rub inside of a 9-inch-by-13inch baking pan. Place cinnamon rolls in pan and allow to rise 45 minutes.

10. Preheat oven to 350 F. Bake rolls until deep golden brown, about 30 minutes. Remove from oven, cool 10 minutes on a rack and top with glaze.

Makes 12 rolls.

Rolls: 1 package (2 1/4 teaspoons) active dry yeast 1 cup warm whole milk, divided 1/4 cup packed brown sugar 1 stick unsalted butter, melted 1 teaspoon salt 1 large egg 1 teaspoon orange extract 3 1/2 to 4 cups bread flour 2 teaspoons vegetable oil

Cinnamon filling: 1 stick melted unsalted butter, plus 1 tablespoon for coating pan 1 cup chopped pecans 2 tablespoons ground cinnamon 1 cup sugar 1. Preheat oven to 350 F. Toss pecans in 2 tablespoons melted butter and place on a baking pan which has been coated with 1 tablespoon butter. Toast pecans in oven until they give off a nutty aroma, about 7-9 minutes.

1. In a small bowl, mix yeast with 1/2 cup warmed milk. Set aside until foamy, about 5 minutes.

2. In a medium bowl, combine cinnamon and sugar. Pour in remaining butter and stir to form a paste.

2. In a large mixing bowl, combine brown sugar, melted butter, salt, egg, orange extract and remaining 1/2 cup milk.

Glaze: 4 tablespoons butter, melted 1 teaspoon vanilla extract 2 cups confectioners’ sugar

3. Stir in flour, 1/2 cup at a time, until 2 cups of flour have been added. Stir in yeast mixture. Continue adding flour, 1/4 cup at a time, until dough is no longer sticky and comes away cleanly from the sides of the mixing bowl.

1. In a medium mixing bowl, combine all ingredients and mix until smooth.

4. Place mixture into bowl of a standing mixer with a dough hook attachment, or turn out onto a lightly floured, hard surface. Knead dough about 8 minutes (a few minutes less in a mixer, and a few minutes longer if doing by hand).

Great Eats | June 2021

2. Because it will soften over the hot rolls, icing should be slightly thick. If too thick, add hot tap water a tablespoon at a time until desired consistency.

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The Times-Picayune

Meat Pies Makes 25 pies. Recipe is by Beth Colvin.

Smashed Potatoes

1/2 cup pre-chopped Creole seasoning blend (onions, bell pepper, celery and parsley) 1/2 tablespoon minced garlic 1/2 pound ground beef 1/2 pound ground pork Salt and Cajun seasoning, to taste 2 (9-inch) refrigerated pie crusts 1 egg 1/4 cup water

Lately, we’ve been hankering for comfort foods, like pot roast over mashed potatoes. Scrolling through the newspaper’s file, we came up with this one for Smashed Potatoes. It’s mashed potatoes kicked up a notch with the addition of bacon, garlic and sour cream. And that, to us, is the very definition of comfort.

1. In a large skillet over medium heat, gently sauté the seasoning blend until just soft. Add the garlic and cook 3 more minutes, or until fragrant.

Makes 8-10 servings.

4 pounds red potatoes, unpeeled 6 slices bacon 6 cloves garlic, minced 1 stick butter 1 cup sour cream 1/4 cup chopped chives Salt and pepper, to taste Evaporated milk

2. Add the meat and continue to cook, stirring to break up any clumps. Add salt and spices, then cover and cook until browned.

3. Transfer the meat mixture into a zip-top bag and refrigerate overnight.

4. Preheat oven to 400 F.

1. Wash and quarter potatoes. Boil in salted water or chicken stock until done. Drain potatoes and put back into the pot.

5. Put the cold meat in the bowl of a food processor and pulse until minced fine. Roll out the dough and cut into 2-inch rounds. Fill each round with about a tablespoon of meat, fold over and pinch the edges closed. Lay the pies onto a greased baking sheet.

2. Cook and crumble the bacon, reserving 1 tablespoon of the bacon grease. In a small skillet, lightly sauté the minced garlic in the reserved bacon grease.

6. Using a sharp knife, cut slits in the top of each pie for ventilation. Whisk the egg and water together and brush over the pies.

3. Smash potatoes with a potato masher or large fork. Stir in all other ingredients and enough evaporated milk until potatoes reach desired consistency.

Great Eats | June 2021

7. Bake 15 to 17 minutes or until golden brown. Cool on wire racks.

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Char-grilled Shrimp This may be the best way to eat shrimp — ever. Make more than you ever think you could eat because, trust us, you will eat them all and be begging for more. The shrimp are grilled then bathed in a garlicky, buttery, cheesy sauce that is so darn good be sure you have some French bread on hand to sop it all up.

Makes 4 servings. Recipe is by Jay Martin.

Sauce: 8 tablespoons (1 stick) unsalted butter, very soft Pinch of salt 1 teaspoon black pepper 1 tablespoon minced garlic 4 tablespoons Romano cheese Pinch of cayenne Pinch of white pepper 1 teaspoon lemon juice 1 teaspoon minced Italian parsley

Honey Pecan Salmon Makes 4 servings. Recipe is by Holly Clegg.

1/4 cup honey 1 tablespoon finely chopped pecans 1 tablespoon reduced-sodium soy sauce 4 (6-ounce) salmon fillets

Shrimp: 2 pounds large shrimp, peeled and deveined (optional: leave on end of tail) 1 teaspoon minced garlic 1 tablespoon olive oil 4 tablespoons Romano cheese, for topping Lemon wedges

1. Combine honey, pecans and soy sauce in large zip-top bag. Add salmon and seal bag. Marinate in refrigerator 15 minutes or time permitted.

2. Preheat oven 425 F. Line baking pan with foil and coat with nonstick cooking spray.

1. Whisk together sauce ingredients and pour into cast iron skillet.

Set aside.

3. Place salmon on pan and top with marinade and pecans, reserving some marinade. Bake 12-15 minutes or until fish flakes easily with fork. Baste salmon halfway through with marinade and then discard any remaining marinade.

2. In a large zip top bag, place shrimp, olive oil and 1 teaspoon minced garlic. Massage gently to coat shrimp with olive oil.

3. Heat a charcoal or gas grill until very hot. Grill shrimp for about 2 minutes on each side.

4. While shrimp are grilling, also heat sauce in cast iron skillet on the grill.

5. Place cooked shrimp in skillet, let simmer 1-2 minutes. Top with 4 tablespoons Romano cheese.

6. Serve with French bread and lemon wedges.

Great Eats | June 2021

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The Times-Picayune

Cajun Peppered Shrimp & Grits

Bacon, Egg and Hash Brown Biscuit Bake

Makes 6-8 servings.

GRITS: 2 cups water 2 cups chicken broth 2 cups milk 2 teaspoons salt, or to taste 1 1/2 cups quick grits 2 tablespoons butter 2 cups shredded cheddar cheese 2 ounces pepper jack cheese, cut up

Makes 12 servings.

Nonstick cooking spray 9 large eggs 1/2 cup milk 1 cup (8 ounces) sour cream 2 teaspoons garlic salt 1 tablespoon ground mustard 2 teaspoons ground black pepper 1 1/2 cups self-rising flour 3 tablespoons butter 1/2 cup buttermilk 3 cups frozen country-style shredded hash brown potatoes, thawed and patted dry 1/2 cup chopped onion 2 cups shredded cheddar or pepper jack cheese 1/2 cup shredded Parmesan cheese 1 pound bacon, cooked and crumbled

SHRIMP: 1/2 cup butter 1/4 cup olive oil 3 pounds medium shrimp, peeled 1 clove garlic, pressed 1 cup chopped green onions 1 cup sliced fresh mushrooms 1/2 cup chopped fresh parsley 1/2 teaspoon salt 1 teaspoon pepper 1/4 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaspoon basil, thyme and oregano 1 tablespoon fresh lemon juice Hot French bread

1. Spray a 9-inch by 13-inch oven-proof baking dish with nonstick cooking spray. Beat eggs, milk, sour cream, garlic salt, mustard and pepper in large bowl with whisk until blended. Set aside.

2. Place flour in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Press into bottom of prepared dish with floured hands.

1. Put water, broth and milk in a large saucepan over mediumhigh heat and bring to a boil. Stir constantly while adding salt and grits. Lower heat to medium, cover loosely and cook until grits thicken (3-4 minutes), stirring occasionally to keep from sticking.

3. Stir potatoes, onions, cheeses into egg mixture until blended.

Pour over dough. Spread evenly.

2. Turn heat to low. Add butter and cheeses and cook until cheese melts.

4. At this point, casserole can be covered and go into the refrigerator.

3. For shrimp, melt butter and oil in a large saucepan over medium-high heat. Add shrimp and sauté just until pink. Stir in rest of ingredients, except French bread.

5. When ready to bake, heat oven to 400 F. Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Sprinkle with bacon. Cool 10 minutes before serving.

4. Lower heat, cover and cook 10 minutes. Mixture will be very thin.

5. Spoon grits into a shallow bowls and top with shrimp and sauce. Serve with hot French bread for dipping.

Great Eats | June 2021

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The Times-Picayune

Baja-Style Fish Tacos with Mango Salsa For something a little different, we’re going with these fish tacos, served up with mango salsa.

Makes 8 servings.

SLAW: 1 bunch cilantro, chopped 1/4 small head of green cabbage, very thinly sliced 1/4 small head red cabbage, very thinly sliced 4 scallions, sliced 1 teaspoon finely grated lime zest 3 tablespoons fresh lime juice Kosher salt and freshly ground black pepper, to taste SALSA: 2 mangoes, peeled, pitted and diced 1/2 small red onion, finely diced 1 jalapeño, minced 2 tablespoons fresh lime juice 2 tablespoons finely chopped cilantro FISH: 2 pounds cod or other mild white fish fillets 1 cup all-purpose flour 1 cup white rice flour 2 teaspoons kosher salt 2 cups club soda Vegetable oil for frying TACOS: 16 small corn tortillas, warmed Hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges, for serving

Great Eats | June 2021

1. To make slaw, separate stems and leaves from cilantro; coarsely chop leaves. In large bowl, toss cilantro with cabbages, scallions, lime zest and lime juice. Season to taste with salt and pepper and set aside.

2. For salsa, combine mango, onion, jalapeño, lime juice and cilantro in a bowl; stir to combine. Taste, adding more salt and lime juice as desired. Set aside.

3. Cut fish fillets on the diagonal into 1-inch strips. Whisk allpurpose flour, rice flour and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter — it should be pourable, but thick enough to coat the fish.

4. Heat 2 inches oil in a large pan over medium-high heat to 350 F. Working in batches, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Be careful not to overcrowd the pot or the oil temperature will drop, and fish might stick together. Fry fish, turning occasionally with a slotted spoon, until crust is crispy and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.

5. While fish is frying, use tongs to heat tortillas one at a time in a hot pan, until slightly charred and puffed in spots, about 1 minute per side. Transfer to a plate; cover with a clean kitchen towel to keep warm or wrap a stack of tortillas in a sheet of foil and keep warm in a 350 F oven.

6. Top tortillas with fried fish, slaw and salsa. Serve with hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges.

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The Times-Picayune

Grilled Portobello Mushroom Sandwiches

Carnitas Sandwich with Avocado Salsa

Meaty portobello mushrooms, particularly when grilled, make an especially satisfying sandwich. The flavor of the marinated mushroom plus the trimmings makes this recipe a winner.

Looking for something hearty to dish up? Try this carnitas sandwich. It takes a while to cook, but the result is an oh-sotender meaty sandwich. The avocado salsa adds a delicious brightness, and the bread (we like it on French bread) makes it a filling meal.

Makes 4 sandwiches.

1 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 2 green onions, cut into 3-inch pieces 1 garlic clove, chopped 1/2 cup olive oil + 1 tablespoon 4 medium-sized portobello mushrooms (about 1 pound), stems removed 6 ounces sun-dried tomatoes in oil (about 1 cup) 6 ounces feta cheese 2 medium-sized garlic cloves, minced (about 2 teaspoons) 1/4 cup lightly packed fresh basil leaves or 1 tablespoon dried basil 8 slices crusty white or multigrain bread 4 cups spinach leaves

Makes 4 servings.

2 pounds boneless pork shoulder, cut into large cubes (remove as much fat as possible) 2 cups beef broth 8 ounces chunky salsa Water 8 ounces pico de gallo 2 ripe Hass avocados, seeded, peeled, diced 4 sandwich buns, split lengthwise Sour cream, for serving 1. In a large heavy saucepan, over medium-high heat, combine pork chunks, broth and salsa.

1. Mix vinegar, mustard, basil, oregano, green onions and garlic in blender or food processor until smooth. With blender or processor running, gradually add oil. Place mushrooms in large resealable plastic bag. Add marinade, let mushrooms marinate at room temperature 30 minutes.

2. Add enough water to completely cover meat. Cover and bring to a boil.

3. Reduce heat to low and simmer (covered) for 3 to 4 hours or until meat pulls apart easily.

2. Drain mushrooms and grill on medium-high heat until mushrooms are soft and slightly charred, about 3 minutes per side.

4. Preheat oven to 400 F. 5. Remove meat from liquid in pot (discard liquid) and place in a roasting pan.

3. Meanwhile, drain sun-dried tomatoes, reserving two tablespoons of the oil; coarsely chop tomatoes. In a food processor container, combine tomatoes, feta and garlic; pulse until coarsely chopped.

Add reserved oil from sun-dried tomatoes, the remaining one tablespoon olive oil and the basil; pulse just until mixture is spreadable but a bit chunky.

6. Break meat into small chunks. Roast meat for 15-20 minutes until brown and crispy.

7. While meat is roasting, combine diced avocado with prepared pico de gallo.

4. To assemble sandwiches, spread tomato-feta mixture on bread slices, dividing evenly. Arrange spinach leaves and mushroom caps on four of the bread slices; top with remaining bread.

Great Eats | June 2021

8. Spoon carnitas into sandwich rolls and top with avocado salsa and sour cream.

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Eat What We’re Eating with Recipes by Nicole Dorignac • • • • • • • • • • • • • • • • •

Caranoli Rice

Osso Bucco

6-8 Osso bucco shanks 1 1/2 inch thick 8 stalks of celery - cut into 1/3 pieces 2 med onion - cut into 1/4’s 6 garlic cloves/toe smashed Lemon zest- about 1/2 lemon Beef bouillon - Better than Bouillon - 1 tbsp. to 1 1/2 cups H20 White pepper Black pepper Flour to dredge- flour, salt, black + white pepper to taste

Salt and pepper shanks Dredge shanks in seasoned flour In a heavy skillet or pot, brown shanks Take out and place in a large baking dish (measurement 9 x 13- deep baking dish) Need room for veg to fit- they will cook down to make gravy “ I do a brown gravy, but you can add 1 tbsp of tomato paste if desired” Cover tightly with foil Bake at 225 degrees for 6-8 hours

Note from Nicole

“I use the calf shanks found on the top shelf of the meat cases.”

“As hard as it is, try to not fool with it too much while cooking. This is a slow + low dish.”

“I make my own stock, I use 3 cups of water, a Bayleaf, garlic, carrots, celery, onion, black pepper corns, salt and pepper. Use 2 cups of that for the rice or a little more if needed” • Cut up one onion (diced) • Cut up one stalk celery (diced) • 3 toes smashed garlic • Put 2 tbsp of the oil in bottom of a large saucepan • Sautee seasoning • Put in 1 cup of dry rice + 2 cups of stock • Sautee for 5 minutes, then add the liquid • Cook until soften, serve “The peppers are to taste. I like to remind people that white pepper is very fine, so you do not need that much.”

Optional, add 1/2 cup imported parmesan. When making Risotto, this rice is an alternative to Arborio. However, a risotto usually calls for parmesan cheese. I have found this rice can be prepared with or without.

Sauteed Spinach with Shallots

• • • •

2 lbs raw cleaned spinach 2 purple shallots (diced) Olive oil Salt and pepper to taste

•

Sautee shallots in olive oil and add spinach. Cook until wilted.

• • • • • • • • •

Blackened Corn Grits 1 cup yellow corn grits 1 1/2 cup chicken stock 1/2 cup heavy cream Fresh or frozen corn (defrosted) Andy Roo’s blackened seasoning

Prepare grits (2 parts liquid to 1-part dry grits)- in place of water use chicken stock and/or heavy cream In black iron skillet (if you do not have one a regular skillet will work) add blackened corn kernels Once the grits are cooked, add the blackened corn kernels to the grits in the saucepan Cook in the oven flat side up at 375 degrees until tomatoes soften

Catch Nicole on Thursdays from 3:00 to 3:30 p.m. on WGSO 990 AM on Tom Fitzmorris’ “The Food Show” discussing the climate of grocery shopping in the Covid world and other fun food things.

Smothered Lamb Chops Lamb Chops: Makes 4 servings.

2 pounds of lamb chops 1 tablespoon fresh mint, minced 1 teaspoon fresh oregano, minced 1 teaspoon granulated garlic 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon brown sugar 2 tablespoons olive oil 1 tablespoon butter

Pizza in a Flash

You can buy already-made pizza crust, pop one out a tube or make a crust from scratch. Here, however, is twist on the traditional crust. Put your toppings on naan, an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture — just like pizza crust. Personalize your pizza with your favorite toppings — in whatever combination you like — over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives or dollops of goat cheese ricotta cheese. So easy, even a kid could do it. In fact, do it with the kids, and everyone will be munching on Pizza in a Flash.

1. Allow lamb chops to come to room temperature. Preheat oven to 375 F. 2. Make slits in the fat on the side of each chop to prevent curling.

3. In a small bowl, whisk together the spices and sugar to make a rub.

Pat the lamb chops dry then season with the rub.

4. In a large Dutch oven, heat the oil and butter over medium-high heat. Brown the lamb chops for about two minutes on each side.

Makes 1-2 servings.

1 teaspoon extra-virgin olive oil 1 (8-inch) naan bread 2 tablespoons pesto 1/3 cup shredded mozzarella cheese 12 cherry tomatoes, cut in half

5. Place the pot and chops in the oven. Cover and smother for 15-20 minutes or until the chops are tender.

6. Let the chops rest for 5 minutes before serving.

Cucumber Mint Sauce: Makes 1 cup.

6 ounces plain Greek yogurt 1 tablespoon mayonnaise 1/2 cucumber, peeled and seeded, chopped 1 tablespoon fresh mint leaves, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon lime juice

1. Adjust oven rack to lowest position and heat oven to 400 F. Use pastry brush to brush oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil on baking sheet.

2. Use back of small spoon to spread pesto over naan, leaving 1/2-inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese.

3. Place baking sheet in oven and bake until naan is golden brown around edges, 8 to 10 minutes.

1. Mix all ingredients together.

2. Chill at least 30 minutes before serving.

Great Eats | June 2021

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The Times-Picayune

Chicken Satay with Spicy Peanut Dipping Sauce

Shrimp Fried Rice with Pickled Radishes

Makes 10-15 appetizer servings.

Makes 6 cups of soup.

Skewers: 2 pounds boneless, skinless chicken breasts, trimmed and sliced diagonally into 1/4-inch thick strips 1/4 cup soy sauce 1/4 cup vegetable oil 1/4 cup packed dark brown sugar 1/4 cup minced fresh cilantro 3 tablespoons ketchup 2 garlic cloves, minced 1 teaspoon hot sauce 4 scallions, sliced thin 30 (6-inch) wooden skewers

2 pounds vine-ripened tomatoes 1 cucumber, peeled, seeded and chopped 1 bell pepper, chopped 1 onion, chopped 1 medium garlic clove 1 small jalapeño, seeded and minced 1/4 cup + 1 tablespoon extra-virgin olive oil 1 lime, juiced 2 teaspoons white balsamic vinegar 2 teaspoons Worcestershire sauce 1 teaspoon fresh oregano leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 2 tablespoons fresh basil leaves, chiffonade

Diping Sauce: 1/2 cup peanut butter, creamy or chunky 1/4 cup hot water 3 tablespoons lime juice (2 limes) 2 tablespoons ketchup 1 tablespoon soy sauce 1 tablespoon packed dark brown sugar 1 tablespoon minced fresh cilantro 2 scallions, sliced thin 1 1/2 teaspoons hot sauce 1 garlic clove, minced

1. Fill a 6-quart pot half full of water, set over high heat and bring to a boil.

2. Cut an “X” on the bottom of each tomato. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath to cool slightly.

3. Pat tomatoes dry, peel them then cut them in quarters.

4. Heat 1 tablespoon olive oil in a heavy skillet. Saute bell pepper, onion and garlic until onion is tender. Remove from heat and set aside.

1. Skewers: Place chicken in bowl. Combine rest of ingredients for skewers and pour over chicken. Refrigerate for 30 minutes to 1 hour.

5. Place tomatoes, cucumber and fresh jalapeño into a food processor. Add the bell pepper, onion and garlic clove.

2. Adjust oven rack 6 inches from broiler element and heat broiler.

Line broiler-pan bottom with foil and cover with slotted broilerpan top. Weave chicken onto skewers, lay skewers on broiler-pan top, and cover skewer ends with foil. Broil until fully cooked, about 8 minutes, flipping skewers halfway through broiling.

6. In a small bowl or jar, whisk together remaining olive oil, lime juice, balsamic vinegar, Worcestershire, oregano, salt, black pepper and cayenne pepper.

7. Turn the food processor on low and pulverize the vegetable mixture. While it is running, slowly pour the olive oil mixture into the top of the food processor.

3. To make dipping sauce, whisk peanut butter and hot water together in medium bowl. Stir in rest of ingredients. Transfer to serving bowl.

8. Pour the gazpacho into a bowl with a tight lid. Cover and chill for 2 hours and up to overnight.

4. Serve, passing peanut sauce separately.

9. Serve chilled with a chiffonade of basil.

Great Eats | June 2021

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The Times-Picayune

Barbecue Shrimp Chicken Alfredo Makes 4 servings.

2 pounds or 24 large shrimp, head on 1 cup butter 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice (1 lemon) 2 teaspoons sea salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 2 cloves garlic, minced 1 lemon, sliced French bread for dipping

Makes 4-6 servings.

2 tablespoons olive oil 4 chicken breasts 1/2 cup (1 stick) butter 1 medium onion, chopped 2 cloves garlic, minced 1 cup heavy cream 1 1/2 cups Parmesan cheese, finely grated 1/4 cup fresh parsley, minced 1 teaspoon salt 1/2 teaspoon black pepper 12 ounces cooked and drained pasta

1. Heat oven to 400 degrees. Place shrimp in one layer on a roasting or rimmed baking pan.

1. In a deep skillet or Dutch oven, heat oil over medium-high heat.

Cook chicken breasts until about 165 F in the center of the largest piece, about 5 to 8 minutes.

2. In a small saucepan over medium heat, melt butter, Worcestershire, lemon juice, seasonings and garlic.

2. Remove chicken from heat and drain on a plate lined with paper towels.

3. Pour melted butter sauce over shrimp.

3. Add butter to the skillet and reduce heat to medium.

4. Bake for 10 minutes. Turn shrimp over and bake an additional 7-10 minutes or until shrimp are pink and slightly firm.

4. Add onion and garlic to the melted butter and sauté until the onion is clear and tender, about 5 minutes.

5. Reduce heat to medium-low and slowly pour in cream. Stir in Parmesan cheese until melted.

5. Place shrimp in a serving platter. Pour butter sauce from the pan into small bowls.

6. Cube chicken, return to pan and stir to coat with sauce. Season with parsley, salt and pepper.

6. Garnish shrimp with lemon slices and serve with sauce immediately.

7. Stir in cooked pasta and serve immediately.

Great Eats | June 2021

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The Times-Picayune

Baby Back Ribs with Pomegranate and Cherry Glaze

Tender, ready to fall-off-the-bone ribs take time. These baby backs call for a good 3-3 1/2 hours on the grill.

The glaze — a cherry-pomegranate blend — adds a fruity note that perfectly complements the meat. Good eatin’ awaits.

Makes 2-4 servings. Recipe is from Weber Grills.

GLAZE: 2 cups tart or regular cherry preserves 2 cups refrigerated pomegranate juice 4 teaspoons minced canned chipotle chiles in adobo sauce 1 1/2 teaspoon ground coriander 1 1/2 teaspoon ground cumin RUB: 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons granulated garlic MEAT: 2 racks baby back ribs, each about 2 pounds 3 tablespoons extra-virgin olive oil

1. In a food processor, blend cherry preserves until almost smooth.

Transfer to a large, heavy saucepan. Add pomegranate juice and bring to a boil. Continue to boil until the mixture thickens slightly and is reduced to 2 cups, 20 to 25 minutes, stirring often and adjusting the heat as needed to prevent overflowing (the mixture will boil up to the top of the pan while cooking).

2. Remove heat and stir in 4 teaspoons of chiles, the coriander and cumin. Taste; add more chile if desired. Cool completely (the glaze will thicken as it cools).

3. Transfer 1 cup of glaze to a small bowl and set aside for serving. Set aside the remaining 1 cup glaze for basting. (The glaze can be a day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before using.)

4. In a small bowl combine the rub ingredients. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, and then grab a corner of it with a paper towel and pull it off.

5. Brush each rack of ribs all over with oil and season with rub, putting more of it on the meaty sides than on the bone sides. Allow ribs to stand at room temperature for 30 minutes before grilling.

6. Heat grill for indirect cooking over medium-low heat (300 to 350 F).

7. Grill ribs, bone side down, over indirect medium-low heat, with the lid closed, until the meat is very tender and has shrunk back from most of the bones by 1/4 inch or more, 3 to 3 1/2 hours. Lower grill temperature if ribs are browning too quickly.

8. During the last 20 to 25 minutes of grilling time, baste ribs generously with the reserved glaze every 5 to 10 minutes. Remove from the grill and let rest for 5 to 10 minutes. Cut the racks into individual ribs.

Serve with the remaining glaze for dipping.

Great Eats | June 2021

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The Times-Picayune

Glazed Orange Ginger Cookies These Glazed Orange Ginger Cookies are full of warm spices and rich flavors. The cakey cookies are subtly sweet, really, the perfect bite.

Makes 6 dozen cookies.

6 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1 cup shortening 2 cups sugar 2 eggs 3 large oranges 3 tablespoons candied ginger, very finely chopped 1/2 cup buttermilk 1/2 cup powdered sugar 2 tablespoons orange juice

Peach Blueberry Parfaits

1. Preheat oven to 375 F. Line a baking sheet with parchment paper.

Make 4 servings.

8 ounces mascarpone cheese, softened 1 teaspoon vanilla 1/4 cup heavy cream 1/4 cup powdered sugar 1 cup blueberries 1 peach, sliced or chopped

2. In a large bowl, whisk together the flour, baking soda and baking powder. Set aside.

3. In a second large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.

4. Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the bowl and beat in. Juice the oranges to get about 1 cup of orange juice, then add it and the buttermilk to the bowl.

1. In a mixing bowl on low speed, mix together mascarpone, vanilla, cream and sugar.

2. Into four jars or bowls, layer mascarpone, blueberries, mascarpone and peaches, ending with a layer of mascarpone.

5. Use the mixer to beat in the liquids. The dough may curdle a bit; this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

3. Cover and chill for at least 1 hour before serving.

6. Baking in batches, drop the cookies in 1-tablespoon mounds on the prepared baking sheet, leaving about 2 inches between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned.

4. Garnish with blueberries and serve chilled.

7. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.

8. To prepare the glaze, in a small bowl whisk together the powdered sugar and 2 tablespoons orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies.

Great Eats | June 2021

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The Times-Picayune

Honey-Glazed Roasted Peaches

Raspberry Cobbler This quick and easy cobbler is packed with delicious raspberries.

Raspberries, while packed with vitamins and nutrients, are a fragile fruit, so use then within a day or two after you buy them.

Store them in their original container or spread them out on a pan lined with paper towels so they don’t mold. When the cobbler comes our of the oven hot and bubbly, you can sprinkle a little ground cinnamon or nutmeg on top for just a hint of spiciness.

You can also spoon on a little whipped cream if you’d like. This recipe also works with blueberries.

Peaches fresh from the tree (or the farmers market) are one of life’s juiciest pleasures. Although it might seem impossible, this recipe improves on that, producing a simple, warm dessert that amplifies that peachy flavor.

Makes 6 servings.

2 tablespoons lemon juice 1 tablespoon sugar 1/4 teaspoon salt 6 firm, ripe peaches, peeled, halved and pitted 1/3 cup water 1/4 cup honey 1 tablespoon unsalted butter 1/4 cup hazelnuts, toasted, skinned and chopped coarse

1/2 cup sugar 1 tablespoon cornstarch 4 cups raspberries 2 tablespoons water 1 teaspoon lemon juice 1 cup baking mix 1/4 cup milk 1 tablespoon sugar 1 tablespoon margarine or butter, melted

1. Adjust oven rack 6 inches from broiler element and heat broiler. Combine lemon juice, sugar and salt in large bowl.

Add peaches and toss to combine, making sure to coat all sides with sugar mixture.

1. Heat oven to 425 F.

2. Transfer peaches, cut side up, to 12-inch oven-safe skillet.

Pour any remaining sugar mixture into peach cavities. Pour water around peaches in skillet. Broil until peaches are just beginning to brown, 11 to 15 minutes.

2. In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2 quart) glass baking dish.

3. Combine honey and butter in bowl and microwave until melted, about 30 seconds, then stir to combine. Remove peaches from oven (skillet handle will be hot) and brush half of honey mixture over peaches. Return peaches to oven and continue to broil until spotty brown, 5 to 7 minutes.

3. In medium bowl, stir biscuit mix, milk, 1 tablespoon sugar and melted margarine just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.

4. Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.

4. Remove skillet from oven (skillet handle will be hot), brush peaches with remaining honey mixture and transfer peaches to serving dish, leaving juices behind. Being careful of hot skillet handle, bring accumulated juices in skillet to simmer over medium heat and cook until syrupy, about 1 minute. Pour syrup over peaches. Sprinkle with hazelnuts and serve.

5. Place baking dish on a wire cooling rack. Cool slightly. Serve warm.

Great Eats | June 2021

Page 15

The Times-Picayune

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