Sweet Paul: Eat http://www.sweetpaulmag.com/ Thu, 13 Jun 2013 03:18:31 GMT Feed43 Proxy/1.0 (www.feed43.com) 60 4a8d368cf7d3161aebc3fd76372689c1 Thu, 13 Jun 2013 03:18:27 GMT Oyster Po Boy Sandwich http://www.sweetpaulmag.com/food/oyster-po-boy-sandwich

serves 4

20 shucked oysters

1 cup milk

1/2 cup yellow cornmeal

1/2 cup plain flour

1/2 teaspoon salt

1/4 teaspoon pepper

vegetable oil for frying

buns

tomato slices

fresh spinach

tartar sauce


Place the oysters in a bowl and add milk and let the oysters soak for 1 hour.  Discard the milk.  In a bowl mix together cornmeal, flour, salt and pepper.  Dip the oysters in the mixture and coat.  Heat the oil in a pot and once hot enough deep fry the oysters in batches.  Remove to a paper towel.  To serve, cut buns in half and add tomato, spinach, tartar sauce and the warm oysters.                                     
]]> 644f2af0fc15e3787c4d71acc807c4d6 Thu, 13 Jun 2013 03:18:31 GMT My Happy Dish: Spiced Pecans from Ann Fulton of Fountain Ave. Kitchen http://www.sweetpaulmag.com/food/my-happy-dish-spiced-pecans-from-ann-fulton-of-fountain-ave-kitchen

From Ann: "These pecans are so easy to prepare and hard to resist. The incorporation

of an egg white creates a crispy, crunchy, sugar coating while the cinnamon

adds just the right amount of spice. A handful of these satisfy pre-dinner

munchies, and a small bowl set out for company is sure to delight."

 

You will need:

• 1 pound whole pecans
• 1 egg white plus one tablespoon water
• 1 cup sugar
• 1 teaspoon sea or kosher salt
• 1 rounded teaspoon cinnamon


In a large bowl, whisk egg white with water until frothy. (I do this with a fork or small whisk.) Add pecans and gently toss to coat. In a small bowl, combine sugar, cinnamon, and salt. Pour over pecans and mix thoroughly.  Place in a shallow, greased baking pan and bake at 275 degrees for 45 minutes, stirring every 15 minutes. When done, spread on another baking sheet and cool thoroughly. Store in an air-tight container. The pecans will stay fresh on counter for several days. I like to store them in the refrigerator where they will stay fresh for quite a while…not that they will last too long!                                               
]]> b6f5fc0d9d26b5734faf90679d5b38c1 Thu, 13 Jun 2013 03:18:30 GMT Strawberry Balsamic & Goat Cheese Salad http://www.sweetpaulmag.com/food/strawberry-balsamic-amp-goat-cheese-salad

Serves 4

1 bag of washed baby spinach
1 basket of strawberries, sliced
1 1/2 cup crumbled goat cheese
1 cup toasted pecans
pepper
balsamic


Divide the spinach amongst 4 plates.  Slice strawberries in halves or quarters.  Add strawberries, goat cheese and pecans to the spinach.  Add fresh ground pepper to taste.  Finish with a good drizzle of balsamic.                                         
]]> a668865d9743b482370986e45d474d29 Thu, 13 Jun 2013 03:18:29 GMT My Happy Dish: Fancy 'Pigs in a Blanket' from Mary Giuliani http://www.sweetpaulmag.com/food/my-happy-dish-fancy-pigs-in-a-blanket-from-mary-giuliani

From Mary: "I've put together A LOT of parties and no celebration feels complete without pigs in a blanket. No matter how fancy the party is, it is amazing to see how happy guests become at the appearance of this little hot dog treat. We call it the "Blanket Stalk" when a party guest follows the waiter carrying the trays of pigs around the party - and it happens! I just love how easy to make and satisfying these homey treats are. I also like to make a version I call the 'skinny pig' using whole wheat phyllo and chicken apple sausage."

 

Pigs in a Blanket
16 sheets of phyllo dough
8 All Beef Hot Dogs (Sabrett are my favorite)
1 cup nice mustard


Lay two sheets of dough for each full hot dog  Brush mustard on inside of phyllo and roll around hot dog tightly  Place on baking sheet seam down  You can also brush the outside of the phyllo with melted butter for a little extra taste and color  Bake according to phyllo package directions until golden  Slice into bite sized pieces  Serve with more mustard for dipping                                     
]]> 61c72774061ef0373417027b1b268e83 Thu, 13 Jun 2013 03:18:28 GMT Fritto Misto http://www.sweetpaulmag.com/food/fritto-misto

Serves 4

6 cups vegetable oil

2 cups flour

1 pound medium shrimp, peeled and deveined, tail-on

1 pound small squid, cleaned, bodies sliced into rings

12 oysters, shucked

1 lemon, very thinly sliced

2 tablespoons salt

2 lemons, cut into wedges


Heat oil in a large pot until it reaches 350 F.  Toss seafood and lemon slices in flour and dust off excess.  Working in batches, fry until golden and cooked.  Transfer to paper towel baking sheet with a slotted spoon and immediately sprinkle with salt  Serve with lemon wedges.                                         
]]> 7301d0655cef7fac6d0b1d1941ff8d63 Thu, 13 Jun 2013 03:18:26 GMT Oysters Six-Ways http://www.sweetpaulmag.com/food/oysters-six-ways

Russian:

horseradish

Tabasco

lemon zest

 

Japanese:

1/2 teaspoon sour cream

1/2 teaspoon wasabi paste

parsley

 

Thai:

1 teaspoon lime juice

1-3 thin chili slices

 

American:

1/2 teaspoon finely chopped tomato

1/2 teaspoon finely chopped celery

1/2 teaspoon lime juice

Tabasco

 

French:

1 teaspoon champagne vinegar

1/2 teaspoon finely chopped shallots

1/2 teaspoon lemon juice

pinch of pepper

 

Nordic:

1/2 teaspoon finely chopped apple

1/2 teaspoon finely chopped shallots

1/2 teaspoon apple cider vinegar

 


For each variation, combine ingredients and use mixture to top the oysters!                                                 
]]> 396d31b0a24f16905cfa73153c364f2d Thu, 13 Jun 2013 03:18:25 GMT My Happy Dish: Gluten-Free Chocolate Bread Pudding from Michaela Hayes http://www.sweetpaulmag.com/food/my-happy-dish-gluten-free-chocolate-bread-pudding-from-michaela-hayes

From Michaela: "May is National Celiac Awareness Month! This dish makes me happy because it combines my past and present. I learned the original version while in school at the French Culinary Institute. It was full of dairy and gluten, two foods that I now avoid for various health reasons. But the recipe is tremendous and I didn't want to give it up. So I adapted it to fit my new lifestyle. The new version is as sinfully rich as the old and a joy to share with my wife and friends who avoid gluten as well."

 

Gluten Free Chocolate Bread Pudding

400ml (13.5 ounce) can of coconut milk

1/2 vanilla bean split and scraped

100 g (½ cup) sugar

1/4 t salt

5 egg yolks

150 g (5.25 ounces) bittersweet chocolate, chopped

1/2 loaf of gluten free white bread, such as Canyon Bakehouse Mountain White, crusts removed, diced
Preheat oven to 350º F.  Grease four ring molds and place on a half sheet pan lined with greased parchment.  Bring coconut milk, vanilla bean, sugar, and salt just to a boil.  Pour this over the chocolate and whisk until smooth.  Whisk the yolks and temper with some of the hot chocolate mixture. Add to the remaining chocolate mixture and stir.  Fill each mold 3/4 full with bread cubes.  Pour the custard over the bread, making sure they are submerged. Gently push cubes down with a spoon; custard will absorb in a couple minutes.  Bake custards for about 20 minutes or until custard is set.  Remove rings and serve warm, or cool and refrigerate to serve the puddings later. Reheat in a 350º F oven for about 10 minutes. Serve with fresh berries.                                 

]]> 90478f638ea442812ebdd725f5071bb1 Thu, 13 Jun 2013 03:18:24 GMT Crab Salad http://www.sweetpaulmag.com/food/crab-salad

1 container of lump crab meat

2 spring onions,thinly sliced

1/2 small red onion, finely chopped

1 celery stalk, finely chopped

3 tablespoons mayonaise

2 tablespoons lemon juice

salt and pepper

pinch of red chili flakes

head of boston lettuce


In a big bowl mix together crab, spring onions, onion, celery, mayo and lemon juice.  Break up the lettuce and use it as "cups" to fill the salad in.                                               
]]> 044562316b80ae8b5cd0db7c59ecf4bc Thu, 13 Jun 2013 03:18:23 GMT My Happy Dish: Meatball Stuffed Peppers from Daniel Mancini http://www.sweetpaulmag.com/food/my-happy-dish-meatball-stuffed-peppers-from-daniel-mancini

From Daniel: "This dish makes me happy because my grandmother would make it and preparing this dish is one of my fondest memories of her. They are easy and delicious and yet another way she would create a meal using her famous meatball recipe."

 

Serves: 3-6

Prep time: 10 minutes

Total time: 10-15 minutes

You will need:

 

- 1 cup white rice

- 3 red peppers

- 1 package Mama Mancini’s Meatballs in Slow Cooked Italian Sauce (or use your own favorite recipe! orSweet Paul's Meatball Recipe)

- 1 cup Parmesan cheese

- 1/2 cup Romano cheese


Preheat oven to 450°.  Cook rice according to package directions. Set aside.  Slice top off of peppers and remove the membranes and seeds. Cook peppers (without the tops) in boiling water for 5 minutes.  Crush meatballs in sauce. Combine mixture with cooked rice. Fill the hollowed peppers to the top with the rice-meat-sauce mixture.  Place peppers in a baking dish. Top peppers with cheese. Bake for ten minutes or until cheese melts.                                         
]]> 5ef3cd76b5468067e949339a24934914 Thu, 13 Jun 2013 03:18:22 GMT Roasted Beets with Olive Oil & Sea Salt http://www.sweetpaulmag.com/food/roasted-beets-with-olive-oil-amp-sea-salt

Serves 4

You will need:

12 small beets
1 cup sea salt (I like to use cheper salt for the bottom of the dish and Maldon for topping)
olive oil to drizzle+serving
flaky sea salt


Preheat oven to 375F.  Wash the beets and cut off the stems.  Pour the cup of salt into an oven proof dish and place the beets in the salt so that they stand upright.  Drizzle with olive oil.  Bake until tender, about 15-20 minutes.   Cool a little and simply drag the skin off using a small sharp knife.  Serve still warm with a drizzle of olive oil and some flaky sea salt.                                     
]]> e80be9bc8deb8c5bd81a75ea3b98395b Thu, 13 Jun 2013 03:18:21 GMT My Happy Dish: Tostones with Chunky Avocado from Gaby Dalkin http://www.sweetpaulmag.com/food/my-happy-dish-tostones-with-chunky-avocado-from-gaby-dalkin

From Gaby: “The Tostones with Chunky Avocado is one of my favorite dishes in the book! Tostones are simply slices of plantain that are fried for a few minutes on each side until they are golden brown and then smashed into a disc form and fried again. These instantly transport me to an exotic place like Belize or Guatemala -- it’s like a vacation without leaving home. Plus, the citrus avocado mixture on top is addictive. I love serving these at any summer soiree.”


Buy Gaby's book HERE.

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 6 to 8


You will need:


2 ripe yellow to yellow-black plantains

1⁄2 cup vegetable oil

Coarse salt to taste

2 Hass avocados

1 ripe mango

Juice of 1 lemon

Freshly ground black pepper to taste

1⁄4 cup finely diced red onion


Peel each plantain. Cut each plantain into 6 to 8 pieces.   Heat the oil in a large heavy skillet over medium heat until shimmering. Add 6 pieces of plantain at a time and cook, turning every 30 seconds, until just golden brown. Remove the plantains from the oil with a pair of tongs and repeat this process for the remaining plantains.   Using a tortilla press, carefully press down on each piece of semi-cooked plantain until you have a 2- to 3-inch flat disk. If you don’t have a tortilla press, simply press down on the semi-cooked plantain with a small flat bottomed plate until the plantain is a 2 – to 3- inch flat disk. Fry these disks in the oil for about 45 seconds on each side, until a deeper golden color. Transfer the disks to a paper towel to drain; sprinkle with salt. Repeat with remaining plantains.  Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, cut into 1⁄2-inch dice, and place in a bowl. Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off the pit. Repeat this process for the other side of the mango. Transfer the 2 mango slices to a cutting board and cut into 1⁄2-inch pieces. Add the mango to the bowl with the avocado.  Add the lemon juice and toss to combine. Season with salt and pepper. Top each of the fried plantains with equal portions of the avocado mixture. Top each tostone with a sprinkle of the red onion, and serve immediately.                                         
]]> f1d93d1f87aa75e4b63d104069e70ae0 Thu, 13 Jun 2013 03:18:20 GMT Smoked Salmon Rolls http://www.sweetpaulmag.com/food/smoked-salmon-rolls

serves 4

You will need:

 

4 soft tortillas

8 tablespoons cream cheese

8 large slices of smoked salmon, Norwegian of course

2 tablespoons chopped dill

2 tablespoons finely chopped red onion

pepper


Heat the tortillas in a frying pan on the stovetop.  Spread them with cream cheese.  Add salmon, dill, onion and pepper and roll tightly together.  Cut into bite size pieces and serve.                                           
]]> 17bbe4c86fdf999e76a76e19ec9ac878 Thu, 13 Jun 2013 03:18:19 GMT Vanilla Cupcakes with Raspberry Jam http://www.sweetpaulmag.com/food/vanilla-cupcakes-with-raspberry-jam

Makes 12

You will need:

1 1/2 stick unsalted butter, softened+1 tablespoon for greasing the pan
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup plain flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup raspberry jam, for serving
creme fraiche, for serving


Preheat oven to 350F.  Grease a 12-cup muffin tin.  Cream butter and sugar with an electric mixer on medium speed until pale and fluffy.  Add eggs, one at a time.  Mix in vanilla, flour, baking powder and milk.  Mix until smooth.  Spoon batters into muffin tin, filling about two-thirds full.  Bake until a cake tester comes out clean, about 9-10 minutes.  Cool on a wire rack.  Split the cupcakes down the middle and serve with raspberry jam and creme fraiche.                               
]]> efa8a307a73bc5666a82b3092b5aea18 Thu, 13 Jun 2013 03:18:18 GMT My Happy Dish: Pink Peppercorn Rhubarb & Berry Cake from Aran Goyoaga of Cannelle et Vanille http://www.sweetpaulmag.com/food/my-happy-dish-pink-peppercorn-rhubarb-amp-berry-cake-from-aran-goyoaga-of-cannelle-et-vanille

From Aran: "I adore pink peppercorn in desserts. I have been sprinkling it over strawberries for years. It adds a warmth and slight spice without being too overpowering. This is a very versatile gluten and dairy free cake that can be topped with any fruit you like or simply made into a pound cake and drizzled with your favorite icing."

 

Makes one 8-inch cake

 

You will need:

1 cup (250 ml) full-fat coconut milk (canned)
1 tablespoon lemon juice
1 cup (140 g) superfine brown rice flour
3/4 cup (90 g) millet flour
3/4 cup (90 g) quinoa flour
1/4 cup (25 g) almond flour
1 tablespoon baking powder
3/4 teaspoons fine sea salt
1/4 teaspoon ground ginger
1/2 cup plus 1 tablespoon (115 g) natural cane sugar
Zest of 2 lemons, finely grated
2 large eggs
1/4 cup olive oil
3 ounces (90 g) diced rhubarb
3 ounces (90 g) sliced strawberries
3 ounces (90 g) raspberries
1/2 teaspoon ground pink peppercorns


Preheat oven to 350F (180C). Line an 8-inch cake pan with parchment paper. Stir the coconut milk and lemon juice together. Set aside.  In a large bowl, whisk together the superfine brown rice, millet, quinoa, almond flour, baking powder, sea salt, and ground ginger.  In a medium bowl, rub 1/2 cup (100 g) of the sugar together with the lemon zest until it becomes very fragrant. Add the eggs, coconut milk mixture, and olive oil and whisk to combine. Pour this mixture over the dry ingredients and fold to combine. Pour the batter in the prepared cake pan and top with rhubarb, strawberries and raspberries. Sprinkle the top with remaining sugar.  Bake for 50 to 60 minutes until golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes before inverting. Store wrapped in the refrigerator.                                           
]]> a18e25799d17edaefb5002644fd713f1 Thu, 13 Jun 2013 03:18:17 GMT Deep Fried Almonds http://www.sweetpaulmag.com/food/deep-fried-almonds

I LOVE these almonds with a pinch of cayenne, but feel free to use whatever spice you want.

The secret is the deep frying... it makes the nuts all crispy and wonderful!

You will need:

2 cups blanched almonds

vegetable oil

2 tablespoons sugar

1 tablespoon flaky sea salt

pinch of cayenne pepper


Heat the oil in a pan. You will want enough oil to allow your nuts to be completely submerged.  Mix your seasoning in a bowl. Get creative! Use what you like!  Deep fry the nuts in small batches at a time, about 1 minute or until golden.  Place on paper towels and sprinkle with the spices.  Eat within an hour for best taste!                                         
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