Fried Green Tomatoes

Ingredients:

1/2 Cup buttermilk

½ teaspoon Delacriox Island Creole Seasoning

1 ¾ Cups all-purpose flour, divided

1/2 Cup cornmeal

4 medium-size green tomatoes, cut into 1/3-inch slices

1½ teaspoon sea salt
1 ½ teaspoon freshly ground black pepper
½ Cup cold beer

1 Egg
3 heaping teaspoons baking powder

Vegetable oil

Salt to taste

Steps:

1. Combine creole seasoning and buttermilk; add sliced tomatoes and set aside.

2. Place ¼ cup of flour in small bowl and set aside for dredging.

3. Combine 1/2 cup all-purpose flour, cornmeal, 1 teaspoon salt, and ½ teaspoon black pepper in a shallow bowl or pan.

4. Mix 1 cup flour, baking soda egg and enough cold beer to form a thick batter together and whisk until shiny in appearance. Allow to rest 5 minutes.

5. Remove tomatoes from buttermilk, and shake well. Dredge tomato slices in the reserved 1/4 cup seasoned flour; dip in beer batter mixture, and dredge in cornmeal mixture.

6. Preheat deep fryer to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a cooling rack. Season hot tomatoes with sea salt and black pepper.

Twice Baked Potatoes

yield: 10 servings

Ingredients:

10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced

Steps:

1. Pierce the potatoes with the kitchen for corn knife. Bake in a 425°F oven for about one hour, or until very tender and cooked through.

2. Remove the tops of the potatoes by slicing them lengthwise. Scoop out the potatoes centers, and reserve.

3. While the potatoes centers are still hot mix with the butter, salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

4. Pipe the potato mixture back into the skins using a pastry bag with a large star shaped tip.

5. Sprinkle the potatoes with Parmesan cheese. Return them to the oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Rosemary Roasted Potatoes

yield: 6 Servings

Ingredients:

1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste

Steps:

1. Using a potato brush, scrub the potatoes and dry them thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can easily be pierced with a fork. Serve while hot.

Potatoes au Gratin

serves: 8

Ingredients:

2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted

Steps:

1.      Add the potatoes to the milk and bring to a boil. Simmer until the potatoes are just tender.

2.      Add the cream to the potatoes and season the potatoes to taste with salt, pepper and nutmeg.

3.      Layer the potatoes in a buttered baking dish, alternating them with the grated cheeses. Finished with cheese on top.

4.      Mix the bread crumbs with melted butter, and sprinkle over the top of the potatoes.

5.      Bake the potatoes in a 325°F oven, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and the crust is formed.

Oven Roasted Potatoes

Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1" inch pieces if using fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender. Drain in a colander and allow the potatoes to rest five minutes.

 Place in oven rack into the center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes while tossing with the parsley.

Macaroni and Cheese Gratin

It's ok to be proud of serving Macaroni and Cheese with dinner again!!! Try this version with those Ribeye Steaks, or Grilled Chicken fresh from the grill.

Ingredients:

3 quarts whole milk

4 garlic cloves, lightly crushed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup heavy cream

3/4 pound dried macaroni pasta

1/2 cup grated Gruyere cheese

1/2 cup extra sharp cheddar cheese

2 tablespoons chives, minced

1 pound ice cubes (two trays)

fine sea salt, as needed

freshly ground white pepper, to taste

grated nutmeg, to taste

Steps:

1.      In a large saucepan, heat the milk and garlic over high heat until small bubbles appear around the edges. Remove from heat, cover, and let steep for 10 minutes. Remove and discard the garlic.

2.      Measure out 1 cup milk and reserve; set aside the remaining milk until you're ready to cook the pot.

3.      In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly without browning, for one minute. Remove from the heat and gradually whisk in the reserve 1 cup milk, stirring constantly, until the sauce is completely smooth.

4.      Season sauce with a large pinch of salt and generous amounts of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until thick, about five minutes.

5.      Remove from the heat, let cool slightly, and stir in the heavy cream. Season with salt.

6.      Preheat the oven to 450°. Butter a 9 x 13" baking or gratin dish.

7.      Add 1/4 cup salt to the remaining milk and bring to a simmer. Add the pasta and cook, stirring, over medium-high heat, so the milk is just simmering for about 10 minutes, or until the pasta is cooked al dente (slightly firm).

8.      Remove from the heat and add ice cubes to stop the cooking. When all the ice cubes melted, draining apostate colander and transfer to a large bowl.

9.      Add the sauce to the pasta and toss until it is coated evenly. Transfer the pasta mixture to the baking dish. Sprinkle the cheese over the top and bake for about 10 minutes, or until bubbling around the edges.

10. Turn on the boiler and broil, rotating the dish, until the cheese is golden brown, 2 to 3 minutes.

11. Let the pasta stand for five minutes, and season generously with white pepper, and garnish with the chives. Serve hot.

SWEET POTATO PONE (PUDDING)

Yield 10 Servings.


Ingredients:

3 Pounds Sweet Potatoes, peeled

1/4 cup Unsalted Butter, Melted

2 lb Granulated Sugar

2 Cups Coconut Milk

1 Cup Evaporated Milk

1 Tablespoon Vanilla Extract

1/4 Cup Golden Raisins

1/2 teaspoon Ground Cinnamon

1 Tablespoon Fresh Ginger, Grated



Steps:

1. Grate sweet potatoes, and mix with grated ginger, and cinnamon.

2. Mix sugar and coconut milk and allow to rest 5 minutes.

3. Stir coconut milk until sugar dissolves, then add evaporated milk, melted butter,

vanilla and raisins.

4. Stir until properly mixed and pour into a

9 x 11 inch baking pan .

5. Bake at 350 degrees for 45 - 60 minutes.

Guacamole

While originally from Mexico, Guacamole is an avocado side dish that has become very popular throughout the rest of the world due to its ability to complement an array of dishes.

 

The most important step in making Guacamole is to begin with ripe avocados. Avocados should give a little when pressed on the outside to show the avocado is ripe. A secret to finding great avocados is to look under the stem to decide the color of the creamy flesh within. We prefer to use the Hass Avocado for our Guacamole, but it is purely a matter of personal preference. Here's how we make ours at Iguana Isle for our Fish Tacos, and sometimes just to eat with fresh tortilla chips.

  

 

Ingredients: 

 

1/2 Medium White Onion, Diced

 

1 Beefsteak Tomato, Seeds Removed( Petals), Diced

 

2 Jalapenos, Seeds & Stem Removed, Minced

 

5 avocados, Seed Removed, Diced

 

1 1/2 teaspoon Santa Catalina Guacamole Seasoning 

 

1 Lime, Juiced

 

1/2 bunch Fresh Cilantro

 

Steps:

1. Split Avocados, and remove pits then slice several times( perhaps use a butter knife to keep fingers during this step) horizontally, and then vertically across the light green flesh to create a grid pattern. Gently scoop green flesh from the skin into a large non-reactive bowl.
2. Squeeze fresh lime juice over Avocado, and throw away remaining lime. 
3. Add remaining ingredients, and gently fold to incorporate evenly as you want to protect the texture of the Guacamole. 
4. Serve Immediately.

 

Au Gratin Potatoes

Sweet Potatoes Au Gratin
3 Pounds Yukon Gold Potatoes, Peeled, sliced thin


1 Clove Garlic, Minced

1/4 Teaspoon Ground White Pepper

1/2 Teaspoon Kosher salt

1/2 Cup Grated Gruyere Cheese

1 Cup Grated parmesan Cheese

1 Quart Heavy Cream

4 Eggs



Steps:

1). Preheat oven to 325°F.

2). Mix Heavy Cream, Gruyere, 1/2 Cup Parmesan, Salt, Pepper, Garlic, and Eggs.

3). Add potatoes to mixture, and toss to coat evenly.

4). Remove Potatoes from Cream mixture, and place into Casserole dish . Pour cream mixture over the top of the potatoes making sure they are completely covered. Due to the shape of the dish this is not always the case, and additional cream should be added to cover the potatoes . Make sure to allow for the fact that the cream mixture will expand during the cooking process. 1" from the top of the dish should be ok.

5). Cover, and bake for 35- 40 minutes. The cream should be reduced. When the cream is reduced remove the cover, and top with grated parmesan cheese. Bake another 20 minutes, or until brown on top.

6). Remove from oven, and allow to cool a few minutes prior to serving.

Fried Green Tomatoes

Fried Green TomatoesIt’s a funny thing that so many people know what Fried green Tomatoes are yet have never tried one. I’ve changed my recipe up through the years by reducing the cornmeal, and making a lighter batter that crisps nicely. I found that the more Cornmeal tended to prevent the oil from draining as well. I like to drizzle my tomatoes with a little Balsamic Vinegar reduction as it adds just a little more tartness to the dish.

Fried Green Tomatoes

4 Medium Green Tomatoes, Sliced ¼” thick
2 1/4 Cups All Purpose Flour
¼ Cup Yellow Cornmeal
1 Teaspoon Baking Powder
1 Cup Buttermilk
1 Egg
2 Cups beer- Lager type works best
¼ Teaspoon Kosher salt
¼ Teaspoon Old Bay Seasoning
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Garlic Powder

1).Combine 1 Cup Flour, Old Bay Seasoning, Ground Black Pepper, and Garlic Powder, Mix Well and reserve for dredging purposes.

2).Mix all remaining ingredients less Buttermilk in a separate bowl and hand beat to incorporate evenly.
Add more beer for thinner batter.

3).Dip sliced Green Tomatoes in Buttermilk, then in Seasoned Flour before dipping in batter.
4). Deep fry at 350°F. until golden brown. Remove from oil, and drain on paper towel.