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2 tbs Rosemary butter
3/4 c chopped carrots
3/4 c chopped celery
3/4 c chopped onion
1/2 c chopped red pepper
2 c vegetable stock
3 c chopped potatoes
pinch salt/ pepper
3/4 c half n half
1/2 # chopped raw shrimp
1/2 # cod fillets
1/2 # clams in juice
1/2 # oysters
1 tsp corn starch
Add butter and veggies to pan on medium heat. Saute until soft and translucent. Add vegetable stock and potatoes and turn to medium high to boil. Once boiling, reduce heat to medium low and simmer for 10-12 minutes. Mix half n half and corn starch and set aside. Take a potato masher and roughly mash 30% or so then add seafood. Under lid, let simmer on low for 5-7 minutes. Remove lid, stir, season, and add half n half/ cornstarch mix. Stir in and enjoy.
Layer thin slices of summer
vegetables, cut with a mandolin slicer, with homemade sauce, mushrooms, garlic, and a 1 cup mixture of ricotta cheese, cottage cheese with 1-2 beaten eggs. Layer all and add to 400* oven for 1-1/2 hrs. Top with mozzarella cheese and pop back in the oven for 10 more minutes or until cheese is bubbly.
Boxed pancake mix is only meant to be used as a shortcut. They are essentially asking to be, as my Mom would say, "doctored up." Today we used Jiffy mix and added to the standard recipe on the box.
2 cups Jiffy mix
1 1/4 c milk
2 eggs
2 tbs oil
We did this and ran with it adding
1/2 c ricotta cheese
1/3# smoked pork
and bourbon syrup
1/2 c brown sugar
1/4 c regular sugar
1/4 t real vanilla extract
1/2 c water and
1/4 c bourbon, we used Makers, like there'd be any other.
I had my pancake maker working the grill whilst I was making syrup and building these masterpieces.
Add the sugars and water to a smallish (Tim Halverson-ism) pan on high heat just to boil.
Turn heat down to low, if you're using an electric stove remove while burner cools down. Let syrup barely bubble for 5-7 minutes or so and add bourbon. Stir and let rest while building the stacks.
We added an egg cooked in brown butter, I know all these color distinctions, right?
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