A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
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All proceeds benefit the St. Blog's Fund for the Relief of Kairos Guy's incessant need for booze. (But there are no proceeds, so relax.)
When I go to parties, I often bring my Black Bean Southwest Salsa. Without
fail, at every party, people tell me they can¹t stop eating it and demand
the recipe. One guy even asked me to cater his wife¹s birthday party on the
basis of the salsa alone. Unfortunately, I can¹t take credit for the recipe
since I clipped it from a magazine, but I did tweak it a bit to fit my
tastes. So in the interest of spreading good taste and good food as widely
as possible here is the recipe.
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups vinaigrette or Italian salad dressing
1 jar (7 ounces) roasted red peppers, drained
1 cup thinly sliced green onions
1 medium tomato, chopped, seeded
1 medium green pepper, chopped
1/2 cup chopped fresh parsley (substitute cilantro, if desired)
3 jalapeno peppers, seeded and finely chopped
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon dried oregano
3 garlic cloves, minced
In a large bowl, combine all ingredients. Mix well. Cover and refrigerate
for at least 4 hours to blend flavors. Overnight is even better. Yields 9
This is a good way to use up your extra eggnog and wine. Traditional syllabub consisted of wine (with or without rum to punch it up) mixed with eggs, spices and sugar, with heated milk/cream then poured in on top. My brilliant discovery was that eggnog from the store already contains milk, eggs, sugar and spices (and rum flavor), so that all you need is the heat and the wine.
Pour a little wine into the bottom of a mug (or glass that can take a little heat). Some people feel white wine is more esthetic; but personally, I have nothing against drinking purple milk, so I like red wine. I think a reasonably dry wine will mix better with sweet eggnog, but de gustibus.
Pour a lot of eggnog into another mug.
Heat it in the microwave for a minute or a minute and a half.
(You want it to be at cow temperature -- 110 degrees Fahrenheit. If it's a little hotter, no biggie,
but it should be at least that hot.)
Pour the eggnog mug into the wine mug. The cool thing that will happen next as hot milk mixes with cool wine is called clabbering. Instead of curdling, the milk turns all bubbly. Neat, huh?
A great winter recipe -- especially good when you have a cold. If you don't have a Crock-Pot, consider getting one. I use mine all the time!
2 carrots, sliced
2 large leeks, sliced (white part only -- or you can substitute onions)
2 celery stalks with leaves, cut in 1-inch pieces
3 pound broiler/fryer chicken (make sure it'll fit in your Crock-Pot!)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chicken broth
1/2 tsp. basil
Put carrots, leeks and celery in the bottom of your Crock-Pot. Add the chicken. Top with salt, pepper and chicken broth. Sprinkle basil over the top. Cover and cook on Low 8 to 10 hours (or on High for 3 1/2 to 5 hours, using 1 cup of chicken broth). To serve: put chicken pieces in bowls (remove from bones, if you want), add some vegetables, and spoon broth over the top. Serve with homemade bread or biscuits.
1 pint heavy or whipping cream
8 ounces bittersweet chocolate
1/2 c. corn syrup
1 package Nabisco Famous Chocolate Wafers
1 dozen foil baking cups
(For best results when making whipped cream, place a glass bowl and the beaters from your mixer in the freezer until ready to whip the cream.)
Reserve 6 wafers and crumble the rest into moderately small pieces. Set aside.
Melt the chocolate and the corn syrup together, either in the microwave or in a bowl placed over simmering water. Cool slightly, then stir in 1/2 c. of the cream to lighten the chocolate mixture.
Whip the remaining 1 1/2 cups of heavy cream until it leaves stiff peaks. With a rubber spatula, gently fold the chocolate mixture into the cream. Fold in the cookie crumbs. Spoon into the foil cups, and garnish each with one half of one of the reserved chocolate wafers. Freeze the tortonis for at least one hour before serving. Plan on making more than one batch.