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Chef John Folse On How To Cook Delicious Shrimp

(category: Recipes, Word count: 488)
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Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there's no doubt where his heart is.

"Eating in Louisiana is a religion; it's not just about nutrition," Chef Folse says. "It's an in-gathering; it's celebratory; it's a prayer of thanks for all we've been blessed with from the swamp."

John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks.

And their first lesson was that only the freshest foods yield their true flavors. "He really taught us to refuse anything less than great taste," Chef says.

To serve the freshest foods, you need to know what's in season. "When it's brown shrimp season, you eat brown shrimp. When it's white shrimp season, you eat white shrimp. When it's strawberry season, you eat strawberries," Chef chuckles.

Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.

Well-taught cooks only purchase whole, in-shell, raw shrimp when they're displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry.

Learning to capture the legendary taste of brown shrimp also means learning a sense of timing. "A lot of people are worried they will undercook shrimp," Chef says, "but the real crime would be to overcook it and boil out all of the flavor and texture."

Follow these tips and your shrimp are sure to yield their true Louisiana flavors.

So, celebrate Bonne Crevette with Chef Folse's Shrimp Scampi. "Try this dish. It's an easy, traditional shrimp recipe. And it's one of my favorites."

Chef explains that although scampi is a term used elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.

For an excellent wine pairing, enjoy Shrimp Scampi with a glass of lovely Alice White Chardonnay.

Chef John Folse's Shrimp Scampi

11/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined

1/2 cup flour

Salt & cracked black pepper to taste

Tabasco Pepper Sauce to taste

1/2 cup olive oil

6 cloves garlic, sliced

1/4 cup shallots, chopped

2 tbsp fresh basil

2 tbsp fresh oregano

1/2 cup mushrooms, sliced

1/4 cup parsley, minced

1/2 cup dry white wine

In a mixing bowl, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a large saut

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Lighten Up Your Menu With Healthful Wild American Shrimp

(category: Recipes, Word count: 225)
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For many Americans, some of their fondest memories include outdoor gatherings with family and friends and al fresco meals featuring the rich flavors and aromas of fresh local produce and seasonal ingredients.

While shopping for the freshest ingredients, remember to look for local ingredients that are packed with flavor, as are Certified Wild American Shrimp, caught from the open waters along the Gulf and South Atlantic.

"Wild-caught shrimp are fresh, succulent and tender unlike 85 percent of the shrimp, which are imported and pond-raised," said Chef Dean James Max, executive chef of 3030 Ocean located in Marriott's Harbor Beach Resort and Spa in Fort Lauderdale. He has received rave reviews for his fresh, simple and healthy style, which stems from a philosophy of natural and traditional preparation using impeccable ingredients.

A typical four-ounce portion of Wild American Shrimp has just 112 calories, when served steamed, boiled, grilled or baked, so it can be a refreshing way to lighten up your menu.

You may care to try this recipe from Chef Dean James Max's new seafood cookbook, "A Life by the Sea."

"When you ask for Certified Wild American Shrimp at a restaurant or seafood counter, you're supporting an important American industry that spans generations," added Max.

Sesame Wild American Shrimp with Avocado Pur

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Broccoli Salad Basics

(category: Recipes, Word count: 475)
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Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredients and dressings.

1-Ingredients:

The first ingredient is of course fresh broccoli. 2 heads will do for an average sized salad. Chop the stem off and cut the flowerettes into bite sized pieces.

Next add some chopped vegetables. The favorites are onion, celery, carrots and cauliflower. Just add as much as you like until it looks like a good mix.

Some people like to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon after it's cooled and add to salad just before serving.

Any type of cheese can be used. It can be cubed, crumbled, shredded, or creamed as part of a dressing.

Fruit is often added to these salads, usually raisins. Also popular are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit.

Adding sunflower seeds or nuts to the mix gives the salad a little extra crunch. Almonds, walnuts, cashews and hazelnuts are good examples. Try not to chop the nuts too small. Keeping the pieces larger helps the flavour of the nut stand out a little. Toasting the nuts with a little seasoning is an option as well.

If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

2-Dressings:

a. The standard dressing for this salad is a basic mayonnaise/vinegar/sugar mix:

1 cup mayonnaise

1/4 cup vinegar

1/4 cup sugar

* Mayonnaise can be mixed with yogurt to lighten it up.

* Flavoured vinegar can be used or substituted with lemon or lime juice.

* Artificial sweetener can be used instead of sugar.

b. An oil/vinegar dressing can also be used:

1/2 cup salad oil

1/4 cup vinegar

1/4 cup sugar(optional)

1/2 tsp. salt

* Flavoured cider or wine vinegar is recommended.

* Spices such as celery seed, onion powder, basil, and oregano can be added.

c. Your favorite bottled dressing can be used as well. Any creamy or italian style dressing will work fine on a broccoli salad . A good one to try is 3-cheese ranch.

3-More Stuff:

Here's a few various items that could be added to make your salad something original:

* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.).

* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.

* Seafood can make it interesting: shrimp, scallops, salmon, and calamari are good additions.

4-The Method:

* Add broccoli flowerettes and any other ingredients you are using to your salad bowl. If you are using crumbled bacon or bacon bits add them just before serving.

* Add your dressing, mix and refrigerate 2-4 hours or overnight.

* Stir salad again before serving.

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Some Different Ideas For Cooking Rice

(category: Recipes, Word count: 733)
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Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Steamed rice.

Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Boiled rice (japanese method).

Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

Rice with fig sauce.

Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

Orange rice.

Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

Rice with raisins.

Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

Rice with peaches.

Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

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Clams A La Du Chef

(category: Recipes, Word count: 210)
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Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don't like but you will find that by adding all the ingredients gives a nice balance to this dish.

Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off.

Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell.

Herb Butter for clams:

Butter

Mince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic

Add some Pernod wine, Anisette, and a few drops of tobasco sauce

Mix the above ingredients together.

Place some of the herb butter mixture on each of the clams then place a

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Almond Almonds Everywhere

(category: Recipes, Word count: 326)
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More people are calling almonds their favorite nut-and they are putting their almonds where their mouths are. Over the past six years, American almond consumption has increased by 11 percent per year.

From roasted and seasoned almonds in creative, portable packaging to almond granola bars, energy bars and breakfast bars to entrees and vegetable dishes, almonds are found in a variety of new food products.

One reason for their popularity may be their health benefits. Studies have shown that almonds as part of a balanced eating plan can lower LDL, or "bad," cholesterol and can help promote a healthy weight. In addition, almonds are packed with the antioxidant vitamin E, magnesium, protein and fiber. They also contain calcium. So, it's no coincidence almonds have become a favorite ingredient and the healthy snack of choice.

Quinoa Salad with Almonds, Feta and Summer Vegetables

Serves: 6

Ingredients:

1 cup quinoa

2 cups low-sodium chicken broth or vegetable broth

3 ounces cubed feta cheese

1/2 cup sliced almonds, roasted*

1/2 pint grape tomatoes, halved

1 small red bell pepper, seeded and diced

1 small zucchini, trimmed and diced

2 scallions, diced

Basil-Chive Vinaigrette

(recipe below)

Instructions:

Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve.

Basil-Chive Vinaigrette:

2 tablespoons white wine vinegar

Juice of 1/2 lime

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons minced fresh chives

1 tablespoon minced fresh basil

Salt and pepper

Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.

*To roast sliced almonds, spread in an ungreased baking pan. Place in a 350

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Yes You Can Bake It

(category: Recipes, Word count: 446)
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Even if you've never baked before, the rewards of home baking are within your reach. Many recipes for baked goods aren't at all difficult. Plum-Good Coffee Cake is a prime example. The coffee cake is a good way to add more fruit servings to your diet for breakfast, brunch or a late-night snack and, best of all, it's easy to make.

For success, start by gathering all the ingredients and equipment. Let the butter sit at room temperature until it's soft. This makes it easier to beat the butter with the sugar so they take in air and form a fluffy, creamy mixture. Adding cold eggs to the creamed butter and sugar could harden the butter again and make the batter curdle. To prevent this, take the eggs out of the refrigerator 20 to 30 minutes before you use them or put them in a bowl of warm water while you're assembling the other ingredients.

Low speed on the mixer helps keep the flour mixture from flying in the air. Because overbeating the flour could toughen your cake, beat just until the batter is smooth. Use a rubber scraper or spoon to add half of the fruit by hand. Be gentle to avoid crushing the plums.

In about half an hour from the time you pop the pan into the oven, you'll have a cake you can proudly serve to family and friends. Nobody has to know how simple it was to bake!

Plum-Good Coffee Cake

1 (9-inch) cake or 8 servings

1/2 cup (1 stick) butter,

softened

2/3 cup sugar

4 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie

spice

1 1/2 cups diced fresh plums

(about 8 oz.)

Confectioners' sugar,

optional

In small mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir together flour, baking powder and spice. Add flour mixture to egg mixture. Beat at low speed until smooth. Fold in 3/4 cup of the plums. Pour into lightly greased 9-inch round cake pan or quiche pan. Top with remaining plums.

Bake in preheated 375 F oven until lightly browned and top springs back when lightly touched with finger, about 30 to 35 minutes. Cool on wire rack. Dust with confectioners' sugar, if desired. Cut into wedges. Serve warm or cool.

Nutrition information per serving of 1/8 recipe without sugar dusting: 283 calories, 15 g total fat, 137 mg cholesterol, 210 mg sodium, 101 mg potassium, 33 g carbohydrate, 5 g protein and 10% or more of the RDI for vitamin A, riboflavin

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Enjoy Fall S Bounty With Comfort Foods

(category: Recipes, Word count: 340)
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Autumn, with its vibrant leaves, crisp, clean air, and bountiful harvest, invokes a sense of comfort and family togetherness that no other season can match.

With harvest festivals aplenty, this is the time of year to enjoy the bounty of your garden or the harvest of farmers in your area. Choosing local harvest foods, such as pumpkins, apples and squash, is a great way to support your community and the environment, too.

"Squash is a traditional staple food, rich in beta carotene, fiber and a satiating sweetness," said Autumn Brennan, Organic Valley Family of Farms' food aficionado. "It's a versatile veggie with a well-rooted history and diversity in flavors. From the caramelesque aroma of delicate squash roasting in the oven, to spicy pumpkin pie on Thanksgiving Day, squash surrounds you with a sweet and subtle warmth that soothes the nerves and delights the senses."

To enhance the flavor of your squash recipes, Brennan recommends using high-quality organic butter, produced without synthetic chemicals, hormones or antibiotics.

HARVEST MOON SQUASH SOUP

(Makes 4 servings)

1/2 medium onion, chopped

1/4 cup shallots, minced

1 cup carrots, grated

3 cups Organic Valley butternut squash, seeded, peeled, and cut into 1-inch pieces

1 tablespoon Organic Valley Salted Butter

1/2 bay leaf (remove prior to serving)

1 large Granny Smith or tart baking apple, peeled and chopped

1/2 teaspoon curry powder

Water (as needed for thinning soup)

2 cups organic low-salt chicken broth

1/4 cup Organic Valley Sour Cream

In a heavy saucepan over medium heat, saute onion, shallots, carrots, and bay leaf in butter until softened.

Add the squash and apple, chicken broth and 1/2 cup of water.

Add curry, salt and pepper to taste. Simmer for 45 minutes or until squash is tender.

In a blender, puree the soup in batches, transferring pureed soup to a clean saucepan. Add enough additional water to thin soup to desired consistency.

Top each bowlful with a dollop of sour cream and enjoy with hearty whole-grain bread.

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Review America S Most Wanted Recipes

(category: Recipes, Word count: 232)
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This has been one of the most fun recipe books I have used. The Author, Ron Douglas, gives very detailed information on how to cook the recipes that are in his book. These recipes are from some of the most popular restaurants in America. You can click the link at the top of my blog to see a list of the restaurants.

I have tried many of the recipes and my family is asking me to make more of them as they choose from their favorite choices. Using this book has saved me time and money from taking my family out to eat and gives you more variety to offer them at home.

Many times it was the same old thing from the kids "not this again tonight for dinner" Now adding some of these recipes offered in Ron's book I hear "oh wow were having that for dinner" I get much more joy and smiles at the dinner table.

I have also used some of the restaurant recipes to impress my guests at dinner parties. My favorite thing to do is when I have to go to a party that requests me to bring a dish to pass, I will use one of the restaurant recipes and everyone wants to know how I made it. I have fun making conversation with friends and showing off.

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