Category: Recipes

Posted on » by Ashley » Theme:

Grandma Ople’s Apple Pie

Grandma Ople’s Apple Pie
Allrecipes – MOSHASMAMA

“This was my grandmother’s apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!”

Prep: 30 mins
Cook: 1 hr
Ready in: 1 hr 30 mins
Makes 1 – 9 inch pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples – peeled, cored and sliced

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Posted on » by Ashley » Theme:

Killer Shrimp Cocktail (Beetlejuice)

Killer Shrimp Cocktail
Big Flavors from a Tiny Kitchen – Ashley Covelli

For the shrimp:
1 lemon, quartered
1 tablespoon whole black peppercorns
1 dried bay leaf
1 small white onion, quartered
2 cloves garlic, smashed
1 pound large shrimp, peeled and devained

Place the lemon, peppercorns, bay leaf, onion and garlic in a large stock pot and fill with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes, uncovered.

Add shrimp to the water and cook until pink and slightly firm, about 3 minutes. Plunge the shrimp into ice water to stop the cooking. Drain shrimp and chill until ready to use.

For the cocktail sauce:
1 1/4 cup ketchup (I used homemade)
1 tablespoon prepared horseradish
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Lemon wedges, for garnish

To make sauce, combine ketchup, horseradish, lemon zest and juice, Worcestershire and hot sauce in a bowl.

To serve, arrange shrimp on a serving platter. Squeeze a lemon wedge over the shrimp and serve with extra lemon wedges and cocktail sauce for dipping. To make it more Beetlejuice-esque, pour a little cocktail sauce into a martini glass and line the rim of the glass with shrimp and lemon wedges.

Enjoy!

Posted on » by Michael » Theme:

Baked Buffalo Wings from the famous movie Buffalo Wings

Wingshttp://www.imdb.com/title/tt1433091/

Ingredients

  • For the wings:
  • 5 pounds chicken wings
  • 4 tablespoons neutral oil
  • Salt and pepper
  • 1 1/2 cups flour (optional)

For the sauce:

  • 1 cup Louisiana Hot Sauce (preferably Frank’s brand)*
  • 2 sticks unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt, or to taste
  • Cayenne pepper to taste (optional)

For dunking:

  • 6 ribs celery, cut into 4-inch long sticks (oops I forgot those)
  • Blue Cheese Dip
  • * Using a relatively mild Louisiana hot sauce is an important part of the process. If the hot sauce is quite hot (like, say, Tabasco) the Buffalo sauce will be far too spicy by the time you use the right amount to get the consistency you want. Starting with a sauce like Frank’s, which is what they use in Buffalo, allows you to then add cayenne until it’s as spicy as you like.

Procedures

  1. Prepare the wings:The wings are traditionally cut into three pieces. Using a heavy knife, cut through the joints in the wings to separate then into three pieces. A sharp knife should slide through the joint easily; there is no need to cut through any bone. It’s easiest to see the joints with the underside of the wings facing up.
  2. The tips of the wing, which contain little to no meat, can be discarded or saved for the stock pot. Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.
  3. The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don’t want the butter to separate. Taste for spiciness, and add cayenne if desired.
  4. To Marinate or Flour? Depending on your method, the next step is to either toss the wings with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with the flour. The former method will infuse the wings with flavor, while the latter will create a crisp exterior that will eventually soak up lots of sauce. It’s up to you.
  5. Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
  6. Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
  7. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you’ll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.