The Pseudo Chef

Sunday, July 22, 2012

Monkey Bread - Who is your Uncle?

Finally I decided to make this breakfast treat. The first time I saw or heard of this Monkey Bread was at a Crown Hotel in Little Rock Arkansas. I went after the usual breakfast items and for some silly reason although I wanted to try this SO BAAD because of it look just gooey and cinnamoney and all the EES but I resisted.

After some research over the last few days I found a recipe that was easy and the results amazing. Next time though I will be going for increasing the goey factor exponentially. I will aim for the ultimate sugar rush, to have any diabetes society refer to me as armed and extremely dangerous to be revered as diabetes public enemy number one.... you get the picture.

Note to self...acquire a metal bundt pan as the silicon doesnt generate enough heat to make the sugar and butter caramelize. Secondly find the
ultimate home made caramel recipe!

Hope you enjoy these.

Saturday, July 21, 2012

Shrimp & Bacon Personal Pizzas - Dough hot yuh head!

I spend most of my leisure time searching new recipes and learning the skills required to execute them correctly. There are several online tools I use to get the practice and knowledge that I now posses. Today I signed up for another one of those online magazines that are chucked full of recipes in blazing color that inspires and encourages one to venture in one's kitchen and just create.

I found this recipe or rather the technique from a Pillsbury site and I couple that with a seafood pizza slice I had at a local restaurant. Although I was out of the obligatory mozzarella today, I improvised with sharp cheddar and grated parmesan to produce today's post.

For a simple Saturday night dinner I served the pizza with apple juice and they were perfect. For dessert we had store bought cheesecake and though it was nothing close in decadence to my Apple Strudel Cheesecake it was good enough.

Sunday, July 15, 2012

Tostones with Sauteed Seafood Medley in Shrimp Stock

I recently dined at a local restaurant and was pleasantly surprised by their menu offerings. As I perused the menu I saw an appetizer featuring plantain cups and was intrigued. Although I did not have the appetizer I did some research and found that it was quite a gourmet treat.

All the recipes I found called for green plantains which I opted out for half ripe plantains which gives the best both worlds i.e. not too sweet and not bland.

The recipes also called for a tool to shape the cups called a Tostonera or to improvise. I tried all the improvisations and they failed. I also found that most images of the cup were either to flat or the edges were irregular unlike a cup.

After many attempts I found that the use of a small ramekin and a tablespoon measuring vessel were the perfect pair.

I served my Tostones with a seafood medley, that I cooked in my home made shrimp broth, and a spicy tomato salsa to top it off.

Served with white wine these were the perfect appetizer.

Bacon, Chive,Cheese and Sour Cream Stuffed Potatoes

I have no excuse or reason that I can provide that will justify my long absence from the Blog. Its not that I have not been cooking and practising new recipes; it's just that I have been so caught up in other activities that I have not taken any shots that were worthy of being posted. Interesting recipes like Vera Cruz Styled Marlin, Smoked Garlic Marlin, Roasted Garlic Chicken and so many more didnt make to being immortalized but I promise to revisit these and other and produce the results for your viewing and inspiration.

Today's posts is based on a childhood favourite that I had some how forgotten to do for the site. I remember my Mom preparing these especially on Sunday for lunch and they were so good.

Now I have added my own twist with chive and bacon and sour cream to create the smoothest rich flavoured baked stuffed potatoes ever. In one shot I have it paired with a roasted garlic thigh and leg with an amazing pan sauce and fresh peppers.