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Thursday, December 31, 2009

Shrimp Cocktail Sauce

We boiled some fresh Gulf shrimp for Christmas Eve and decided to make Papaw's cocktail sauce to go along with it.


1 bottle 12 oz. chili sauce
1 sweet pickle, grated
1 small onion, grated
1 T. Lea & Perrins
1 T. lemon juice
1 t. horseradish
1 dash Tabasco


1 teaspoon horseradish? Well, we didn't believe it. No Sir. George would have never put so little horseradish in this. We used half a jar, but I honestly think it could have used a bit more. I think the rest of the Burnetts would agree too. Except the sissy ones of course.


Easy to make. Just put all ingredients into a bowl.

Give it a little stir and serve with some good ole boiled Gulf shrimp!

(sorry for the ugly picture)

Jezebel Sauce

For as many years as I can remember, we have always had a Honey-Baked Ham at Mamaw's for Christmas Eve. I don't think she'd be mad if I admit on here that it came from the Honey-Baked Ham store; actually, I think that is what everyone prefers. Hey, if it ain't broke, don't fix it, right? Well, even though the ham is from a store, the side of Jezebel Sauce is hand-made by Mamaw every year. It's super spicy and one of my favorites.


The ingredients: (which Sally emptied before we got a shot in)

1 18-ounce jar apple jelly
1 16-ounce jar pineapple preserves
2 1/2 ounces horseradish
5 ounces prepared mustard

Mix together with mixer in bowl.



Will keep 2 weeks in refrigerator. Easy enough for you?

Sunday, December 20, 2009

Scalloped Potato Grain

I saw this recipe online the other day and want to cook it for Christmas Eve. However, I believe in the rule of never trying a new recipe out at dinner parties. I learned this from experience of course. This dish is very simple, easy to make, and turned out to be delicious! It's definitely going on the menu next week. Ok, ingredients, you're up.
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling (serves 4-6)

First, preheat the oven to 375.

Then, chop up those 2 cloves of garlic.
Next, peel the potatoes. I have a serious crush on my peeler. It has great memories and always puts a smile on my face when I see it. I know what you're thinking; Lisa has officially lost it. She's in love with her peeler? Well, the lovely Mr. Joseph Ades sold me this peeler. If you've been to visit me in New York, you probably need no introduction to "Peeler Guy." But for everyone else, you've never seen such a sales pitch. Unfortunately, he passed away this February, but thanks to the internet, you can see him in action still. Take the time to view his obituary article, as well as this video. It's a fascinating story.
Kodak made me spend a lot of money with them this year "or else" they were going to delete my pictures....so guess what I purchased? A Peeler Guy Beer Mug - I can't think of a more appropriate time for a cold one! CHEERS!!!!!
Ok, back to cooking. So now you need to slice the potatoes....if you don't have one already, invest in a mandolin now. I just have the simple hand held one by OXO. Doesn't take up too much space and works great. Slice, slice, slice away!
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While that is heating up, butter a casserole dish. I was taking this dish to a friend's apartment, so I went with a disposable one. Then layer the potatoes in an overlapping pattern.
Add some salt and pepper on top. Can you tell I LOVE pepper???
Then add some of the cream mix.
Then top with a handful of Parmesan.
Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Served along with a filet and broccoli, compliments of the Gomez's. Yummy!

Monday, December 14, 2009

Chicken Rotel - for an army apparently!

I decided for the first post that I should go with something familiar, one of my mom's recipes. I am sure everyone's mom makes this, and although not the most attractive, modern or healthy dish, it sure is good!


First , the ingredients:

2 large chicken or 8 breasts

2 large chopped green bell peppers

2 large chopped onions

1 pound box velveeta cheese

1 stick margarine

1 7-ounce bag vermicelli

1 can rotel tomatoes

2 tablespoons worcestershire sauce

1 can tiny english peas

I added in some mushrooms too because I had them, and well, I like them. Also, I had frozen diced green bell peppers because I got a ton of them on sale in Chinatown and have to take advantage! I used about 6 large chicken breasts and thought it was too much chicken - I would choose smaller ones next time. Also, I used the entire package of vermicelli....I am not one to mess with Sally's recipe, but I would suggest using the entire package as well. It didn't seem too heavy on the pasta.

Ok, so here is how it's done.

Chop those onions and peppers....mmm, onions......




Next, boil chicken breasts until done....about 20 minutes. Jan loathes the smell of boiled chicken. I wish I could bottle it and give it to her for Christmas--- Once a bratty little sister, always a bratty little sister!




When it's done, remove the chicken but save 1.5 quarts of that broth, missy. Shred chicken into bite size pieces. I usually just stab with a knife and shred with a fork, but do you own thing.


Set that chicken aside. Using the broth I mentioned earlier, boil the vermicelli, using the directions on the package.



While that is cooking, melt a stick of margarine. Saute the onions and peppers in until tender. I don't have a picture of the sauteed mix - use your imagination people.



Don't drain the vermicelli when done. Add the Rotel tomatoes, mashed, and Worcestershire, and cook for 5 minutes. Add drained peas, onions, and pepper. (and mushrooms if you want) Next, add cheese, cut in chunks and stir until cheese is melted. Add cut up chicken and stir thoroughly.




Place into a baking dish and cook 45 minutes at 350. And here is the final product! Like I said, not so pretty....but so tasty. And why didn't I half this recipe??? I live alone! Welcome to Leftover City, baby. I guess they are family recipes for a reason - to feed a FAMILY.


Enjoy!

Friday, December 4, 2009

Introduction


Everyone has a favorite family recipe. Either one that brings back memories of favorite family gatherings, reminds them of a special family member or just tastes damn good! These recipes are often scribbled on index cards, the ink fading by the day, or even more common, memorized by the cook themselves and not written down anywhere. The Burnett family has their share of excellent cooks, some deceased and some still stirring away in the kitchen today.

I hope you enjoy these family recipes and comment and contribute often!

Lisa Burnett