BBQ Shrimp

I do not eat any seafood but my family does and they just go crazy for this whenever I make it….try it you’ll like it!

The Food Nazi

I have been asked why I do not post more on the fad of seafood…..well, I will cook it, but I will not eat it!  I know…I live in the capital of fresh seafood…the Gulf Coast……why in the world would I not eat seafood….easy question to answer…..don not want to….period!

But from time to time I will give recipes that I have used before and hope that you, my reader, will enjoy them….

My first journey is into a stable of the Gulf Coast cuisine….the shrimp……in this case my recipe for a BBQ Shrimp…..a big time fav with people I cook for……the name can fool you…there is no BBQ sauce applied to the shrimp……

Ingredients:

1/2 cup Caesar dressing

1/3 cup Worcestershire sauce

2 tablespoons butter

2 tablespoon herbes de provence

1 tablespoon paprika

1 1/2 teaspoons black pepper

1 teaspoon hot pepper sauce (I prefer Crystal’s Extra Hot)

5…

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Khao Pad (Thai Fried Rice)

this is excellent fare……you will not be disappointed…..

The Food Nazi

When I was in service to my country I had the chance to spend some time in Asia….specifically Thailand, other countries but I would have to kill you if I told you…….I fell in love with Thai food…..it is the spicy….love the balance of flavors…..my fav was street food and in particular fried rice…….

There are many different varieties of fried rice….beef, pork, chicken and shrimp…my fav is the beef…made with ground or thinly sliced beef……I practiced this recipe for a couple of years until I got one that was very close to the one at my fav street vendor….

Please keep in mind….Thai fried rice has NO baby corn, diced carrots or green peas in the preparation!

Actually cooking time is short, but prep work can take awhile….but it is worth it in the end…..

Ingredients:       serve 4

4 cups cooked jasmine rice

1/2 lb of thinly sliced beef

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Tabouli

I have some new followers and even a few are vegetarians…..while I do not like eating nothing but veggies it does have its beauty…….this is a salad that will make your summertime lunch a bit special……

  • 1 16oz. PKG of Taboli wheat
  • 1 to 1¼ cup vegetable oil. (can use oil of your choice)
  • 1 to 1¼ cup lemon juice
  • 2 Bunches parsley finely chopped
  • 4 Bunches green onions w/tops finely chopped
  • 4 large tomatoes finely chopped
  • 1 Cucumber finely chopped
  • 2 tsp. Salt
  • 3 tsp. Black Pepper

Directions:
Rinse and drain wheat. Mix wheat, oil, and lemon juice together and let set while chopping the above vegetables. After all is chopped, mix all ingredients together and refrigerate for at least four hours. Stir two or three times while in the refrigerator.  Will keep up to one week if properly refrigerated.

Try it you will not be disappointed….unless of course cucumbers make you burp then you will burp your butt off …….

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Mini Muffuletta

This is one of my fave sandwiches……..reblpgged here to help my new readers see the good stuff life is made of….at least should be made of………

The Food Nazi

Have you ever had a muffuletta?  It is a sandwich about the size of your head…usually cut into 4 parts for easy eating…..the sandwich originated in New Orleans at the Central Grocery in the French Quarter, which has since closed since Hurricane Katrina.

I have enjoyed the sandwich for many years and had many copycats around the globe now….but my biggest bitch about it was that it was huge and hard to eat…..plus the bread was large and too much most times……being an enterprising old fart I found a solution to my dilemma…..a MINI MUFFULETTA!

Ingredients:

Ciatta rolls or Kaiser or other roll…I prefer the ciabatta…..

Salami (cotto)

Bologna (garlic)

Pepperoni, thin cut

Ham (your choice)

Provolone

Olive salad (found in most supermarkets)

Pepperoncini peppers

Butter

Directions:  (you noticed I have no specific amounts of each ingredient….it is up to you and your tastes)

1.  Butter top and bottom of…

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Chicken Escalope

I like veal….I know they kill baby cows….but it is Soooooooooooo good.  I will not apologize for being a predatory.  It pisses me off that it is so damn expensive…..since I have to live on a fixed income….I look for a substitute…….for the dish I will post on chicken works well………

Recipe:

chicken breast, boneless skinless

bread crumbs

1 egg

Oil  (I prefer olive oil)

Prep:

With sharp knife slice breast in half lengthwise…place between plastic wrap and beat this with mallet (flat side not spike side)…..submerge each half in egg diluted with water….then coat both sides of chicken with crumbs……heat oil to 350-375…..fry chicken (about 3 minutes per side)……put on paper towel when dry.

Serve with roasted asparagus and rice pilaf…..a nice delicate white wine would compliment the dish nicely………enjoy…..you will beg for more…….

 

 

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Chuq’s Perfect Quiche

Real men do eat quiche….it ius a great brunch or light dinner……there are many ways to prepare a quiche and I have tried many over the years…..and this one is my crowning glory………give this one a try……you will not be disappointed……..

Ingredients:

Pancetta, chopped into small squares

4 eggs, sliced thin

1 leek

mushrooms (I prefer small white, but any ‘shroom you like will be fine), chopped

pinch Garlic powder

1/2 cup Cream (can use half and half…cream is better)

Cheese (use whatever your preference….I use a 5 Italian blend)

1 pie shell (make your own but why?)

Preparation:

Preheat oven to 450

Blind bake pie shell for 10 minutes

while baking……cook pancetta in frying pan until crispy…….now add leeks, mushrooms and saute in pancetta fat……

Combine eggs, cream, and cheese……add veggies after they have cooled and the crispy pancetta….mix well….now add cheese and mix…….pour mixture into pie shell and bake at 450 for 10 minutes then turn oven down to 350 and bake another 30 minutes.

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Perfect Scrambled Eggs

I like scrambled eggs the problem is I have never had good scrambled eggs in a food joint…..they are always too dry and hard……..recently I read a piece that I agree with completely…….

Scrambling some eggs for breakfast? Be warned: They’re “one of the most overcooked dishes in America,” food writer Michael Ruhlman tells NPR. “We kill our eggs with heat.” What we should really be doing, he says, is cooking them “very slowly over very gentle heat.” That way, “the curds form,” and “the rest of the egg sort of warms but doesn’t fully cook and becomes a sauce for the curds. So it should be a creamy and delicious and delicate preparation.” The root of the problem, he claims, is fear: Many of us “are afraid of (our) eggs.” In fact, “I’ve never gotten sick from an egg—that I know of.”

Okay what is the answer…..well I have a recipe that I consider the perfect scrambled eggs…..

2 eggs……remove from shell into a bowl……mix well….add 1 tspn cream……get pan hot stir in eggs….keep them moving until they start to se up….remove from heat place on plate……voila!  Perfect!

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