Guthrie Family Culinary Delights

Welcome Foodies!

Written by:Bill
Published on December 3rd, 2009 @ 04:42:24 pm , using 77 words, 47866 views
Posted in

We are lucky to live in California! Year round, we have an incredible bounty of fresh, nutritious raw ingredients to eat right off the vine or to craft into sumptuous dishes to serve at the table. This blog is an outlet for us to share with you readers the enchanting experience we have day to day in our kitchen and garden. Not to mention a draw from the collection of our home-made Dragon Crest wine. Bon Appetit!

Go Crab Go

Written by:Bill
Published on December 5th, 2010 @ 07:41:13 pm , using 181 words, 184 views
Posted in Kitchen Delight

Nothing beats chowing into fresh Dungeness Crab right out of the shell. However, we west-coasters sometimes have leftovers. Now, what to do with them? Here are two ideas, without pictures unfortunately.

MUSHROOMS STUFFED WITH DUNGENESS CRAB

Just check the recipe in the next entry to get the basic idea for a crab stuffing mixture. You can add,

  • shredded parmesan cheese
  • brown mustard
  • tabasco or other hot pepper including cayenne flakes

Simply wash and de-stem some large button mushrooms and fill them with the crab mixture. Add a little more bread crumbs to the top if you like. Place on greased baking pan and put into 350 degree oven. Roast 10-15 minutes until brown on top.

 

CRAB SOUFFLE

Dang, there was still some crab mixture leftover. To the amount remaining in the bowl, I added cream, salt and flour. Don't ask about proportions, but let's just say I got lucky. Stirred it up and poured it into a small ramekin. Baked at 325 for about 20-25 minutes until a nice fluffy head had risen. Yea, boy. That was good and there was no crab left!

Alaskan Cod Stuffed with Dungeness Crab

Written by:Bill
Published on December 5th, 2010 @ 07:28:53 pm , using 254 words, 321 views
Posted in Kitchen Delight

This dish went so fast I had no time for a photo! Another rushed mid-week night and I was cooking dinner. Between errands, I stopped at the store and found both pacific cod and dungeness crab on sale. I thought one might fit into the other and scored a pretty cost effective source of protein for dinner.

While the fish was baking, I stepped out to the kitchen garden and harvested a bowlful of rainbow chard. Chopped and sauteed with a little garlic salt and shallot salt, it was ready when the fish came out of the oven. I reheated some leftover mixed brown/white rice and served that, too.

Ingredients (for 3)

  • 3 fillets of fresh cod (~1.75 lbs)
  • 1 dungeness crab body section
  • 1 cup bread crumbs
  • 1 backyard chicken egg
  • 1/4 cup onion
  • 1/4 cup mayonnaise
  • juice of 1 lemon
  • paprika, salt, pepper

Preparation

With a sharp paring knife, slice open the thick end of the cod fillets longitudinally, penetrating 1/2 the way through. At the bottom of the cut, slice laterally on each side towards the edge of the fillet. Prepare an oven roasting pan by spraying with olive oil and place the fillets on top.

Clean the body section meat from the crab and place in a bowl. Add mayo, egg, finely chopped onion, lemon juice, bread crumbs and mix.

Stuff the cavities in the fish with the crab mixture, tuck tightly but leave some of the crab exposed. Sprinkle with paprika and kosher salt and pepper

Bake at 350 degrees for 15-20 minutes. Meanwhile, prepare the chard and rice. Serve hot!

Curried Cauliflower -- c/o the WSJ!

Written by:Bill
Published on December 5th, 2010 @ 07:07:39 pm , using 57 words, 143 views
Posted in Kitchen Delight

Imagine that reading the Wall Street Journal on a Saturday morning would make your day. Well, in my usual Iron Chef style of living, it did. I had a head of cauliflower in the refrigerator that needed to be consumed and I was in the mood for something flavorful and spicy. The WSJ recipe hit the mark.


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Shrimp Creole

Written by:Bill
Published on December 5th, 2010 @ 06:30:24 pm , using 476 words, 322 views
Posted in Kitchen Delight

When I was growing up, my Mom regularly fixed Shrimp Creole for our family dinner as a special treat. There are big differences, some good and some bad, between how we prepare that dish now vs. then. The bad is that in the old days in NC, we'd get shrimp from our coast --- netted by old gray men in small boats plying the sea, then packed by some of the finest ladies in the South. It was the best shrimp I can remember. Today in CA, our shrimp comes from everywhere but here. The best we can still get, I think, comes from the Gulf of Mexico. Yes, it comes with a fine coating from BP these days but it's still the best. Not as good as the old days, though.

Some positive changes are that instead of canned LeSuer peas from the grocery store, we can get fresh peas from a produce market. Instead of Ketchup, we can get add tomatoes from the back yard. Instead of pesticide-ridden commercial celery, we can get truly flavorful organic celery. Instead of heavily nitrated, salted bacon from hormone-raised pigs, we can now get nitrate-free, "heirloom pork" bacon from Niman Ranch. What's the same?  Worcestershire sauce.

The dish I fixed here was an Iron Chef concoction created out of a hasty need to prepare dinner, not out of inspiration. I had some leftover fresh tomato sauce I'd used for pasta, but not enough for another meal. I had leftover Gulf shrimp that I'd bought at Safeway on deal - $8/lb for 16-20 count size, and conveniently some Niman Ranch bacon on hand.

I'll give amounts in this recipe just for grins. I just winged it myself.

Ingredients

  • 10-12 large shrimp, cut into thumb joint sized pieces (shelled, deveined, no tails)
  • 2 stalks celery, cut cross-wise into 1/4" slices
  • 1 onion, diced
  • 2 cloves minced garlic
  • 1/2 cup fresh garden peas
  • chopped peppers (bell, jalapeno) if desired
  • 3 cups tomato sauce: use combo of fresh peeled slices, canned diced, canned sauce or paste
  • 1/2 cup ketchup (it has sugar which adds to the flavor anyway), more if desired
  • worcestershire sauce as desired
  • 1/2 cup Dragon Crest red wine
  • shakes of your favorite spices: oregano, thyme, cayenne pepper, black pepper, salt
  • bay leaf
  • 0live oil
  • 6 slices Niman Ranch bacon, chopped
  • steamed jasmine rice

Preparation

Start the jasmine rice in a rice cooker. In a large cast iron skillet add olive oil, onion, celery, (peppers) and stir over medium heat for a few minutes. Add garlic and saute until fragrant but not brown. Add tomato sauce(s), peas, ketchup, worcestershire sauce, wine, spices and bay leaf. Cover, simmer for 20+ minutes, stirring occasionally. Meanwhile, cook the bacon in a microwave oven on paper towels. Prepare the shrimp. When the sauce is ready, add the shrimp and stir. Cover and simmer for 3-4 minutes until shrimp is done.

Serve over rice and garnish with crumbled bacon bits.

Seared Scallops with Carrots, Squash and Corn

Written by:Bill
Published on September 23rd, 2010 @ 03:25:01 am , using 278 words, 144 views
Posted in Kitchen Delight

Other than the purchased bag of sweet frozen wild scallops I bought from Safeway, this was a pick-up game that delighted us both. Pressed for time after Scouts, I abandoned the idea of wrapping the scallops in bacon and grilling them. I opted for a variation of the recipe printed right there on the plastic bag they came in. Simple inspiration.

Ingredients

  • 1.5 lb large, wild caught scallops, about 25
  • 2-3 small summer squash
  • 4-5 small garden carrots (3" - 4" each)
  • 1/4 of a large red bell pepper
  • 3/4 c. off-the-cob cooked corn
  • 1/4 c. white wine
  • 1/2 c. chicken stock
  • juice of 1 lime
  • 1 1/2 tsp corn starch
  • 3-4 tbs cream (or Half & Half)
  • olive oil, salt, pepper

Preparation

Thaw scallops if frozen and dry thoroughly by draining on kitchen towels. Heat non-stick frying pan over high heat, add olive oil, then cook scallops in two batches. Adjust heat so scallops brown in 2-3 minutes per side, flipping once until done. Remove to plate, repeat with second batch adding oil as needed.

Prepare vegetables using handy device like (http://www.williams-sonoma.com/products/vegetable-chop-and-measure/?pkey=x%7C4%7C1%7C%7C4%7Cchopper%7C%7C0&cm_src=SCH).

Goal is to cut squash and carrots into 2" strips no more than 1/8" square. Slice red bell pepper into 1/4" strips.

When scallops are done, add oil to pan and cook carrots 1-2 minutes on medium heat. Then add squash and corn. Separately, mix white wine, chicken stock, lime juice and then add to pan. Cook while stirring for 5 - 10 minutes until carrots are slightly softened but still firm. Add back in the scallops and mix. Combine corn starch and cream in a bowl, add to pan and stir in carefully but thoroughly. Adjust seasonings as necessary (salt, pepper, red pepper). After 2-3 minutes, serve on plates and add garnish such as parsley or citrus slices.

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