Category Archives: 07_shaker_gourmet

Shaker Gourmet: Mushroom-Chile Tamale Pie

For SAP. Because I lurves you. 😉

Mushroom-Chile Tamale Pie* 2T olive oil
* 1 large onion, chopped
* 1 med zucchini, chopped into 1/2-inch cubes
* 1 lb cremini mushrooms, sliced thin
* 2 garlic cloves, minced
* 2 T chili powder
* 2 tsp dried oregano
* 1 tsp salt
* 1 (14.5 oz) can tomatoes in juice, juices reserved, tomatoes chopped
* 1 T unsalted butter
* 1 jalapeño pepper, seeded & minced
* 2 cups cold water
* 1 cup yellow stone-ground cornmeal
* 1 cup grated sharp cheddar

–Position rack in center of oven. Preheat to 350. Lightly oil a 10-inch, deep-dish pie plate.

–In large nonstick skillet, heat oil over medium heat. Add onion and zucchini and cook until softened, about 5 minutes. Add mushrooms and garlic. Cook, stirring often, until the mushrooms give off their liquid and it evaporates (about 8 mins). Add chili powder, oregano, and 1/2 tsp salt and stir for about 30 seconds. Add tomatoes & their juices and bring to boil over high heat. Cook until the tomato juices evaporate and the mix thickens (about 5 mins). Transfer to the prepared pie plate.

–Meanwhile, in medium saucepan, heat butter over med heat. Add jalapeño and cook until softened (about 1 min). Add 1 cup of the water and the remaining 1/2 tsp salt and bring to boil over high heat. In small bowl, whisk the remaining 1 cup water with the cornmeal until smooth. Whisk into the boiling water and bring to boil. Reduce the the heat to med-low. Cook, whisking constantly until slightly thickened (about 2 mins). Whisk in 1/2 cup of cheese.

–Spread the hot cornmeal over the vegetable mix in dish. Sprinkle with remaining cheese. Place on baking sheet. Bake until cheese is melted and filling bubbles, about 30 minutes. Serve piping hot!

If you’d like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include a link to your blog, if you have one!

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Shaker Gourmet: Stuffed Tomatoes

Here’s a recipe from Shaker JackGoff:

Stuffed Tomatoes with Spanish Rice and Beans

4 lg. tomatoes
3 tbsp. water
1 onion, diced
1/2 green pepper, diced
2 c. cooked rice
1 can Black Beans, drained and cleaned
2-3 tsp Cumin
Salt
Pepper
Grated Monterey Cheese or Cheddar (or both) cheese

Remove pulp of each tomato, leaving shell for stuffing. Chop tomato pulp fine and place in a nonstick pan with 3 tablespoons of water. Add cumin, onion and green pepper and simmer over low heat, stirring occasionally, until vegetables are soft. Add cooked rice and the beans and mix well. Salt and pepper to taste. Remove from heat and stuff tomato shells with mixture. Top tomatoes with grated cheese and bake in a 350 degree oven for 30 minutes.

If you’d like to participate, email me at: shakergourmet (at) gmail.com!

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Shaker Gourmet: Watermelon, Feta, & Olive Salad

This yummy summer recipe was submitted by Shaker Alex of Big Swinging Blog:

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Shaker Gourmet: Summer’s Comin’ Edition

Yes, I’ve been remiss in these posts and I offer my apologies. To get it going again, here is a delish meal for the warm nights.

Avacado, Tomato, Mango Salsa

  • 1 mango – peeled, seeded and diced
  • 1 avocado – peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil

–In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Rest of meal below!
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Shaker Gourmet: Shrimp New Orleans

This week’s recipe comes from Shaker Jeff!

Shrimp New Orleans

* 5-10 cloves garlic
* 1 bunch scallions, chopped
* 2 lbs raw shrimp, unpeeled
* 2-3 sticks butter
* 2/3 cup white wine
* black pepper to taste
* garlic salt to taste
* dash of lemon juice
* Louisiana hot sauce to taste
* 2 teaspoons Worcestershire sauce
* 2 teaspoons crab boil (or Paul Prudhomme Seafood Magic)
* 1 Tbsp Italian seasoning
* fresh French bread

–Four hours before preparing for serving, wash the shrimp in 6 changes of fresh water. Allow shrimp to completely drain in a colander in the refrigerator until cooking time.

–At cooking time, combine in a saucepan the butter, and the garlic cloves and chopped scallions. Saute till the aroma gets intense, about 8-10 minutes. Add to taste: lots of black pepper, lemon juice, and the crab boil or seasonings.

Stovetop method: using the same saucepan, finish cooking the shrimp over medium heat, 10-14 minutes.

Oven broiler method: Place the unpeeled shrimp in a flat 3-qt baking dish. Bring the butter sauce to a boil, and pour over the shrimp. Immediately put the shrimp under a hot broiler. Allow shrimp to turn pink on one side; then turn shrimp over to broil until pink on the other side. Turn oven off, and allow shrimp to remain in oven 5 minutes longer.

–Serve hot in bowls with hot French bread. Serves 3-4.

Jeff adds: “To eat this properly, you need: lobster bibs; plenty of napkins; and dinner partners willing to “sop” the shrimp sauce with the French bread, or at least folks who won’t judge you for doing it.”

If you’d like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include a link to your blog, if you have one!

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Shaker Gourmet: Margarita Chili

The recipe for this week comes from Shaker Heidi:

MARGARITA CHILI

* 2 Tblsp. Vegetable oil
* 1 large onion, chopped
* 2 – 3 Cloves garlic, chopped
* 1 Green bell pepper, chopped
* 1 Red bell pepper, chopped
* ¼ C. tequila
* 2 – 28 oz Cans diced tomatoes
* 2 – 15 oz Cans kidney beans
* 2 – 15 oz Cans black beans
* ¼ tsp. Ground black pepper
* ½ tsp. Crushed red pepper
* ½ tsp. Salt
* ¼ tsp. Thyme
* 1 tsp. Cumin
* 1 Tblsp. Chili powder
* 3 Tblsp. Fresh cilantro, chopped
* Juice from ½ lime

* Coarse slat and lime slices (opt. Garnish)
* Extra cilantro (opt. Garnish)

Heat oil in skillet and add chopped onion. Cook until slightly soft, then add garlic, chopped green pepper, chopped red pepper and tequila. Cook until onion is slightly golden. Place all of this mixture in the cooking pot and add tomatoes and beans. Heat until mixture is hot. Add pepper, red pepper, salt, thyme, cumin and chili powder. Simmer one hour. Add chopped cilantro. Cook an additional 15 minutes. Add lime juice and cook another 5 minutes. To serve wet rims of bowls, turn bowls upside down on a plate of coarse salt and turn. Fill bowls with margarita chili and add lime slices and cilantro as garnish.

Serves 5-6

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Shaker Gourmet

This week’s recipe comes from Shaker Heather of Gourmet Goddess:

Godivas

1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 large egg
2 shots Godiva Chocolate Liqueur
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cup all-purpose flour
1 packet chocolate chips of your choice

Preheat the oven to 300 degrees.

Cream the butter, brown sugar, and granulated sugar in a large bowl. Add in egg and Godiva.

Sift together the flour, baking powder, baking soda, and salt. Add to the wet ingredients. Combine well. Fold in chocolate chips.

Drop cookie dough onto a cookie sheet. Bake for 18-20 minutes or until the cookies are nicely browned around the edges.

As always, if you’d like to be a part of Shaker Gourmet, email me at: shakergourmet (at) gmail.com Be sure to include a link to your blog, if you have one!

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Shaker Gourmet

Our recipe this week comes from none other than The Minstrel Boy:

Homemade Yoghurt

The first thing you need is a half gallon of milk. Some people prefer skim milk, and that’s fine with me. I use skim milk from time to time, but most of the time I just use whatever is in the fridge. Put this on the stove over a high medium heat. To the milk add a can of evaporated milk and 2 cups of nonfat dry milk. This increases the milk solids that are present and will improve the consistency of your end product. Heat until a covering of small bubbles is present and it is almost boiling. If it does boil it’s no big deal, it just makes a horrid mess is all. The main thing you want is for the temperature to reach at least 180° for a minimum of two minutes. This kills any other bacteria that might be present and readies the milk for the introduction of the bacteria we want. Let the milk cool down to a little above body temperature (warm, not hot) and add the yoghurt starter. There might be a skin formed on top of the milk. In Poland this is called a ploika and is eaten on hunks of bread. Mine go to the dogs, if they don’t get their issue they might not let me move away from the stove. For a half gallon batch, half of a small carton of plain yoghurt (and don’t forget to read the label in case the syrup spies have been active in your neighborhood). The best way is to scoop some of the boiled milk over the yoghurt culture in a 2 cup measure and mix it until smooth. Stir it into the rest of the boiled milk and then transfer to a clean, airtight jar. (I like the Kerr small canning jars, single serving size) If you don’t have a yoghurt maker (I love my Danvier) you can use a rack style dehydrator, or barring all of that put the stove on warm (you’re going for an average temp of not less than 110° yet not more than 120° I found that the “warm” setting on the oven dial with the door slightly cracked worked just fine. If you are using the oven method you will want your jars in a bain marie which is a fancy ass french way of saying put the jars in a 12″ by 8″ baking pan and the add water around them. This will ensure that the yoghurt sets up evenly in your containers.

Leaving it alone for about eight hours should do the trick, but the longer you leave it in the heat the tighter your yoghurt will be. If you pick up one of your jars and it looks and feels solid in the jar, you’re done.

MB adds: “There are some variations. In India they will take the finished yoghurt and strain out much of the liquid through a cheesecloth. It makes a cheesier, denser yoghurt. There are a lot of things to do with it from here. I substitute it for around half of the mayonaisse when making tuna or potato salads. There are lots of Turkish, Lebanese and Indian dishes that use yoghurt.

Since this isn’t pasturized again there will be live culture stuff present and you’ll want to make new yoghurt after two weeks in the refridgerator. Give this one a try and you’ll end up hating the stuff they pawn off on you at the store as much as I do.”

If you would like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include a link to your blog, if you have one! I try to post them as I get them, so don’t worry if it doesn’t come up right away.

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Shaker Gourmet

The recipe this week comes from Shaker Chris of Exit Stage-Left:

Iowa Pork Chops with Maytag Blue Cheese Butter

For the blue cheese butter:

4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 ounce Maytag Blue cheese, crumbled, at room temperature
1 tablespoon chopped toasted walnuts
1 tablespoon thinly slivered fresh basil
Coarse salt (kosher or sea) and freshly ground black pepper

For the pork:

4 bone-in pork loin chops (each about 1 1/4 inches thick and 8 to 10 ounces)
2 cloves garlic, cut in half crosswise
Coarse salt (kosher or sea) and freshly ground black pepper

1. Make the blue cheese butter: Place the butter and blue cheese in a mixing bowl and mash together with a fork. Stir in the walnuts and basil and season with salt and pepper to taste (add just a little salt; the cheese is already quite salty). The blue cheese butter can be kept refrigerated, covered, for 5 days or frozen for 3 months.

2. Set up the grill and preheat to high.

3. When ready to cook, rub both sides of each pork chop with a half clove of garlic, then season the chops generously with salt and pepper. Brush and oil the grill grate. Place the chops on the hot grate and grill until cooked through, 6 to 8 minutes per side. When ready to turn, the chops will be nicely browned on the bottom. To test for doneness, use the poke method; the meat should be firm but gently yielding. Or insert an instant-read meat thermometer sideways into a chop: The internal temperature should be about 160°F.

4. Transfer the grilled chops to a platter or plates and let rest for 2 minutes. Top each with a dollop of the blue cheese butter and serve.

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Shaker Gourmet

Our recipe this week comes from Shaker Karen!

Dried Cherry Chutney

Cover one cup dried cherries in port or sherry. (Use cheap stuff, and port really is better.) Allow to soak for one hour.

Chop one big shallot finely. Heat 1 tblsp. olive oil in a heavy-bottomed sauce pan and saute shallot until clear. Add cherries and port and stir. Add .5 tsp cumin, .5 tsp. allspice. 5. tsp. cloves and 1 tsp. coriander seeds. Add 2 tbls. cherry, peach, or apricot preserves. (please note, use only ONE kind. This is not supposed to be dessert.) Cook until thickened. Add 1 tblsp. butter and serve with desired meat.

Karen adds: “This is my favorite self-created recipe. It’s a condiment, but useful for anything except beef. I like it best on pork and game birds. It’s really easy but looks enormously impressive. ”

If you would like to submit a recipe for Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include clear instructions and a link to your blog, if you have one!

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Shaker Gourmet

The recipe this week comes from none other than Kona!

Green Corn Tamales

6 Cups fresh corn (about 10 ears)
½ cup yellow cornmeal
1 to 2 tablespoons rice flour
2 tablespoons sugar
1 teaspoon salt
½ cup reduced-fat sour cream
4 tablespoons soft butter
4 Anaheim chilies, roasted and seeded
6 ounces Monterey Jack cheese
Several corn husks saved from corn, rinsed in hot water and drained.

–Puree the corn kernels in a food processor with a steel blade. Might require two batches.

–Pour corn puree into a bowl.

–Beat in cornmeal, one tablespoon rice flour, sugar, salt, sour cream and butter.

–Batter should be thick. If it seems runny, add the other tablespoon of rice flour.

–In a greased 9×13 baking dish, place Anaheim chilies and cheese on bottom, layer the corn mixture over this and cover with the clean corn husks.

–Bake in preheated 350 degree oven for 30-45 minutes until mixture is set and golden around the edges.

This can also be prepared using 8 greased oven-safe ramekins. Just reverse the layers: put the corn mixture on the bottom and top with a strip of green chile and cheese, and then cover with a husk.

Kona adds:

“I used to get green corn tamales at El Cholo in Los Angeles. It was a seasonal thing during the summer. When we moved to Austin I wasn’t sure how I’d survive without my fix so I found this recipe from the California Milk Advisory Board. Serve it with some refried beans.

For those who have never roasted a chili it’s quite easy. I wash and dry them and then place them in a toaster oven for a few minutes per side until they darken. Remove and put in a plastic bag to steam until ready to skin and remove seeds. I cut the tops off, then split them lengthwise down the middle. This makes it easy to flatten them to remove the skin. The skin will mostly peel off – or you can scrape them with a knife if necessary.”

Bonus recipe for St. Patrick’s Day below….
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Shaker Gourmet

The recipe this week comes from Shaker Alex, of Big Swinging Blog:

Smoked Gouda Risotto with Spinach and Mushrooms

(by Charles Dale)

Serves 6

Ingredients:

Risotto

2 cups water
2 16 oz cans low sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
1 1/2 cups smoked grated gouda cheese
5 cups chopped spinach

Mushrooms

1 tablespoon olive oil
2 cups sliced shiitake mushrooms
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups sliced oyster mushrooms
1/3 cup chopped shallots
1/4 cup dry white wine
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 clove garlic minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup parmesan cheese

Instructions:

To prepare risotto, combine water and broth: set aside. Melt butter in a large non-stick saucepan over medium heat. Add shallots, cover and cook 2 minutes. Add rice and cook 2 minutes, uncovered, stirring constantly. Stir in wine, cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of the liquid is nearly absorbed before adding the next (about 20 minutes total). Stir in gouda, cook until just melted. Stir in spinach and cook just until spinach is wilted.

To prepare mushrooms, heat olive oil in a large non-stick skillet over medium heat. Add mushrooms and sauté 5 minutes or until just beginning to brown. Add shallots, wine, thyme rosemary and garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with salt & pepper.

To serve, divide risotto evenly among 6 bows, top with mushroom mixture and sprinkle with parmesan.

Alex notes: “It’s easily adapted for vegetarians by substituting veggie stock for the chicken stock, and if anyone has mushroom allergies (one of our campmates does), then just keep the mushrooms separate and let people help themselves.”

If you’d like to participate in Shaker Gourmet, email me: shakergourmet (at) gmail.com
Include a link to your blog, if you have one!

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