Beer Battered Asparagus with lemon herb dipping sauce

Lemon Herbed Dipping Sauce:

• 1/2 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon black pepper
• 1 teaspoon roughly chopped fresh thyme leaves*
• 1/2 teaspoon roughly minced fresh rosemary leaves*
• Pinch salt

Beer Battered Asparagus:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon finely grated lemon zest
• 1 cup beer
• 1 pound asparagus, trimmed
• Vegetable oil, for frying

Directions

*Cook's Note: Herbs other then thyme and rosemary can be substituted

**you can also use broccoli or mushrooms instead of asparagus

Lemon Herbed Dipping Sauce:

Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

Beer Battered Asparagus:

Heat oil in a heavy saucepan until it reaches 375 degrees F.

Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.

Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

chicken ala king

3 cups of diced, cooked chicken

3 tbl. of chopped pimento or roasted red peppers

3 cups of Bechamel Sauce (recipe follows)

6 tbl. of Sherry (optional) some times I use it some times I don’t; it does add a depth of flavor. I would suggest you make a batch, split it and add 3 tbl. to one batch and see which you like the best.

1 cup of sliced mushrooms

3 tbl. of chopped green pepper (don’t omit, it will not taste the same)

1 tbl. minced onion

3 tbl. of chopped parsley

Salt and pepper to taste

Saute the mushrooms, green pepper and onion in 4 tbl. of butter.

Make the Bechamel Sauce;

6 tbl. butter

6 tbl. flour

3 cups of half & half

Salt & pepper to taste

¼ tsp. of ground nutmeg

Melt the butter in a heavy saucepan over low heat and stir in the flour. Blend well for 2 or 3 minutes and gradually add the half & half. Increase the heat slightly and stir until the mixture is smooth and thickened. Add the nutmeg. Allow to simmer 3 to 4 minutes more. Season with salt and pepper to taste.

Heat the chicken, pimento or roasted red peppers and sherry (if using) in the sauce. Add the mushroom mixture and parsley. Season with salt and pepper to taste.

This is great over biscuits, toast or noodles. It also freezes well.

fish tacos

• 1 lime, juiced
• 1 tablespoon tequila
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 ounces cod or firm white fish, cut in 1-inch pieces
• 16 (8-inch) corn tortillas
• Canola oil
• 4 ounces tempura flour
• 8 ounces prepared tempura batter made with cold water
• 6 ounces panko bread crumbs
• 1 cup shredded white cabbage
• 1/2 cup shredded red cabbage
• 3 tablespoons chopped cilantro leaves
• 1/4 cup very thinly sliced red onion

Directions

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.

Pico de Gallo:

• 4 Roma tomatoes, diced
• 2 tablespoons chopped cilantro leaves
• 1/2 red onion, minced
• 1 teaspoon minced garlic
• 1 jalapeno, seeded and minced
• 1 lime, juiced
• Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Tequila Lime Aioli:

• 3 tablespoons premium tequila
• 1 lime, juiced
• 8 ounces sour cream
• 1/4 cup milk
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 2 tablespoons minced cilantro leaves
• Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

robert irvine's clam chowder

• 1/8 cup vegetable oil
• 1 3/4 cups butter (3 1/2 sticks)
• 2 cups medium diced celery
• 2 cups medium diced onions
• 1 3/4 cup all-purpose flour
• 1 quart clam juice
• 1 pint heavy cream
• 6 large potatoes, peeled and diced medium
• 2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell)
• 3 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons crab boil seasoning (recommended: Old Bay)

In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add flour to make a roux. Add clam juice and mix well to integrate flavors. Reduce heat to low, add cream and bring slowly to a simmer. Add potatoes, and let cook until just fork tender. As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes. Season with salt, pepper and crab boil seasoning, to taste.

bobby flay's Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

• 4 (2 pound) lobsters, steamed
• 3 tablespoons unsalted butter
• 1 large Spanish onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup dry white wine
• 3 cups roasted corn kernels, cobs reserved *see Cook's note
• 4 to 5 cups lobster stock
• 3 poblano chiles, roasted, peeled, seeded and diced
• 3 cups heavy cream
• Salt and freshly ground black pepper
• 1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish
• Roasted Corn and Green Chile Relish, recipe follows

Directions

*Cook's note: to roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill.

Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.

Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.

Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.

Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.

Roasted Corn and Green Chile Relish:

4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes

1 large poblano chile, roasted, peeled, seeded and finely diced

1 small red onion, finely diced

1 lime, juiced

2 tablespoons canola oil

Salt and freshly ground black pepper

Preheat oven to 425 degrees F.

Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.

Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.

Potato Leek Soup

• 6 potatoes, peeled and cut into large pieces
• 8 leeks, whites only, soaked in salt water to remove grit
• 3 stalks celery, roughly chopped
• 1 medium onion, peeled and quartered
• 1 bay leaf
• 2 quarts chicken stock
• 1/2 cup all-purpose flour
• 1/2 cup (4 ounces or 1 stick) melted butter
• 1 cup heavy cream
• 1 1/2 teaspoons finely chopped fresh thyme leaves
• Salt and pepper

To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.

tempura shrimp with spicy chocoalte sauce

	1/4 cup tempura mix
	2/3 cup cold water
	2 tablespoons sweet chili sauce
	3 ounces bittersweet chocolate, grated
	2 tablespoons fresh lemon juice
	2 tablespoons thai fish sauce
	1 tablespoon butter, melted
	1 clove garlic, chopped
	1 tablespoon fresh ginger, grated
	3 cups cooking oil
	30 jumbo shrimp, peeled and deviened
	place the tempura mix in a large bowl and gradually ass the water. whisk well until the mixture is smooth and of the same consistency as pancake batter. if the mixture is too think, add more water, and if the mixture is too thin, add more tempura mix. place the chili sauce, chocolate, lemon juice, fish sauce, melted butter, garlic, and ginger in a large bowl. mix well. pour cooking oil into a deep frying pan. heat the oil. hold the shrimp by the tail and dip into tempura batter and coat well. gently shake off excess batter and fry the shrimp until golden brown. transfer the shrimp to a plate lined with paper towels. use the towels to soak up excess oil. transfer to serving plate and serve with chocolate sauce.

citrus shortbread cookies

	1) 3/4 cup butter, softened
	2) 1/4 cup granulated sugar
	3) 2 cups all purpose flour
	4) 1 1/2 teaspoons lime peel, grated
	5) 1 1/2 teaspoons orange peel, grated
	6) 1 cup powdered sugar
	7) 1-2 tablespoons lime juice
	1: heat oven to 350^F. In a large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. add flour, lime peel, and orange peel. beat on low speed until mixture is blended. gather dough into a ball. 2: on lightly floured surface, roll dough into 8x16 rectangle, about 1/2 inch thick. (if dough cracks around edges, press edges to smooth.) cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. on ungreased cookie sheet, place triangles 1/2 inch apart. 3: bake 12 to 17 minutes or until edges just begin to brown. cool 1 minute; remove from cookie sheet to wire rack. cool completely, about 15 minutes. 4: in small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. drizzle glaze over cookies.

texas sheet cake

1. cake:
	1) 2 cups sugar
	2) 2 cups flour
	3) 1/4 teaspoon salt
	4) 1 stick butter
	5) 3 1/2 tablespoons cocoa powder
	6) 1/2 cup shortening
	7) 1 cup water
	8) 2 eggs
	9) 1/2 cup buttermilk
	10) 1 teaspoon baking soda
	11) 1 teaspoon vanilla
	put sugar, flour, and salt into a large mixing bowl. place butter, cocoa powder, shortening, and water into a sauce pan. bring to a boil and pour over dry ingredients. blend well. add eggs one at a time, blending well after each. dissolve baking soda in buttermilk. add buttermilk and vanilla to batter. mix well and pour into 11X16X1 inch pan. bake 20 minutes at 400 degrees. when the cake has been out of the oven for 10 minutes, start the icing.
	2. icing:
	1) 1 stick butter
	2) 3 tablespoons cocoa powder
	3) 1/3 cup milk
	4) 1 cup chopped pecans
	5) 1 teaspoon vanilla
	bring butter, cocoa powder, and milk to a boil. add sugar, nuts, and vanilla. blend well and pour over hot cake. let cool, cut into squares.

chicken and shrimp jambalaya

	1) 2 whole chicken 3lbs each
	2) salt and freshly ground pepper to taste
	3) 1 pound raw smoked ham
	4) 4 tablespoons lard or bacon fat
	5) 1/2 cup all purpose flour
	6) 3 medium onions, finely sliced
	7) 2 green bell peppers, seeded and sliced
	8) 1 1/2 pounds fresh ripe tomatoes, skinned and chopped
	9) 2-3 cloves garlic, crushed
	10) 1 teaspoon dried thyme
	11) 24 medium shrimp, peeled and deveined
	12) 3 cups white long grain rice
	13) 2-3 good dashes of tabasco sauce
	14) 1 bunch scallions, finely chopped
	15) 3 tablespoons chopped fresh parsley leaves
	cut each chicken into 10 pieces and season with salt and pepper. dice the ham coarsely, discarding the rind and fat. in a large heavy-based pan or flameproof casserole, melt the lard or bacon fat and brown the chicken pieces all over, lifting them out with a slotted spoon and setting them aside as they are done. return the chicken pieces to the pan, add the diced ham, onions, green peppers, tomatoes, garlic, and thyme and cook, stirring regularly, for 10 minutes, then stir in shrimp. stir the rice into the pan with 6 cups of cold water. season with salt, pepper and tabasco sauce. bring to a boil and cook over a gentle heat until the rice is tender and the liquid is fully absorbed. add a little extra boiling water if the rice looks as though it is drying out before it is completely cooked. mix the scallions and the parsley into the finished dish, reserving a little of the mixture to scatter over the jambalaya. serve hot.

easy paella

	1) 3/4 pound uncooked large shrimp, peeled and deveined
	2) 3/4 pound sea scallops, each cut in half (or cod cut into bite size pieces)
	3) 2 tablespoons olive or vegetable oil
	4) 1 1/4 teaspoons saffron threads (optional)
	5) 6 cloves garlic, finely chopped
	6) 5 medium onions, chopped
	7) 2 cans (14.5 oz each) diced tomatoes undrained
	8) 1 can (14 oz) artichoke hearts, drained and coarsely chopped
	9) 3/4 pound smoked sausage, cut into 1/4 inch slices
	10) 2 cups uncooked basamati rice
	11) 4 cups chicken broth
	12) 1 teaspoon paprika
	13) chopped fresh parsley leaves if desired
	1: heat oven to 375. spray two 11X7" glass baking dishes with cooking spray. In a medium bowl, toss shrimp and scallops (or cod) with 1 tablespoon of the oil and 1/4 teaspoon of the saffron threads; cover and refrigerate. 2: In a 4-quart dutch oven, heat remaining 1 tablespoon of oil over medium heat. Cook garlic and onions in oil about 5 minutes, stirring frequently, until onions are crisp-tender. stir in tomatoes, artichokes, and sausage. cook 2 minutes, stirring frequently. stir in rice. spread half the rice mixture evenly in each baking dish. 3: In a 2-quart saucepan, heat broth, paprika, and 1 teaspoon saffron threads to boiling. Pour 2 cups broth mixture evenly over rice mixture in each baking dish. 4: cover with foil. bake 35 minutes. place shrimp and scallops (or cod) on rice mixture in each dish. cover and bake 15 to 20 minutes or until shrimp are pink and scallops (or cod) are white and opaque. sprinkle with parsley.