FILLING: 1/4 cup mayo, a few shakes of Worcestershire, 3 stalks celery minced,1/2 onion minced,salt n pepper, 1 egg, panko bread crumbs, 1 Tbsp Cilantro,juice of one lemon.
After Filling is mixed, fold in: 2 cups fresh crab meat
Spoon into about 25-30 jumbo shrimp, cleaned and sliced. You can do boats or rollups. I prefer the boats since they are much easier to serve and eat. The rollups have a nice look though.
Bake on a cookie sheet at 350 degrees the tops will be golden brown.
I'm not really sure what to call it so here is the recipe.
1 Fire roasted red pepper skinned and sliced
2 boneless chicken breasts grilled and sliced
1/2 bunch of scallions sliced into little round circles
1 tsp minced garlic
3 Tbsp minced sun dried tomatoes
3-4 Tbsp olive oil (mine was infused with white truffle but that isn't necessary)
1 small jar marinated artichoke hearts, chopped
1 cup of assorted cherry tomatoes chopped
1/4 cup small capers
1 1/2 cup chicken broth
1 tsp cornstarch
1/4 cup cold water
Directions:
Preheat grill to medium to high heat (I used electric bistro grill)
Rinse and dry chicken breasts, rub with olive oil, sprinkle with salt and pepper then grill until done, set aside
Wash red pepper, slice in half and remove seeds, rub with olive oil, grill until skin is charred in spots and it's all floppy and starting to look translucent inside, remove from grill
In a skillet over low to medium heat, add garlic, onions and 1 T olive oil, saute for about 2 minutes
Add chicken broth, artichokes, tomatoes to the skillet and turn up to medium heat.
Slice grilled chicken and put in skillet
Skin and slice peppers put in skillet
Broth should be bubbling actively, add capers.
Mix corn starch and cold water, add to skillet to thicken sauce
Turn down heat and simmer for about 3 minutes.
I served mine over big cous cous. It was a lovely greek tasting dish.
2 cups flour, 1 tsp baking soda, pinch of salt, 1 cup of buttermilk.
DIRECTIONS:
1. all dry ingredients stirred together in a bowl with a wire whisk.
2. dig a well in the center of the bowl and pour in the buttermilk. make the number three with your fingers (american style) and make little circles in the well bringing in bits of flour until it's all gooey in the bowl and mostly sticking together. About 1-2 minutes
3. put some flour on your counter and pour out the messy bowl of potential dough.
4. knead it a few times just enough to make stick together into a 1 1/2 inch really ugly pancake looking thing. It takes about 1-2 more minutes. This bread is ugly so don't try for that pretty silky dough. It's craggy!
Same recipe, three variations:
named front to back, left to right.
1.Dutch oven baked with currants and rye seeds (added at step 2 above)
2.Dutch oven skillet (the green one above) cooked low to medium heat and flipped at 8 minutes with no added ingredients except flour to coat the bottom of the pan - 16 minutes
3.Dutch Oven Baked with nothing added - 35 minutes
Tasting Notes:
1: Sweet but bitterly confusing due to rye seeds. Leave it to americanization to really screw up something very simply delicious.
2. Like a soft cracker with heart. I did this in the green dutch oven on a low to medium gas stove top burner. It is soda traditional, crispy and floury with an outer crust and a slightly chewy inside with lots of tiny holes.
3. Very crispy outer crust due to the longer exposed bake time, chewy center, golden color also from the longer cook time. The flour used to knead then turned out into the pan caramelized instead of staying in flour form like #2.
Summary: I never did like raisin bread so 3 is out. I love soda crackers with soup so 2 and 3 have a major chance and it's a really close race for flavor.
Best part:!!!This is the easiest bread ever to make!!!
dailybridgerton
jacobvanloon
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