"On the Road Again"           

Recipes

  

Kumquat Refrigerator Pie

  

1 9” baked pie crust

1 can condensed milk

1 (8 oz.) Cool Whip

2/3 cup kumquat puree

½  cup lemon juice

Beat condensed milk with whipped topping.  Add lemon juice and beat until thickened.  Add kumquat puree.  Pour in pie shell and chill in the refrigerator for several hours.  Garnish with kumquats and mint leaves.  

Note:  You can cut the pie into slices and freeze it.  That way you can easily remove one slice at a time as needed.  

  

Kumquat Puree

  

Wash fruit, cut in half and remove seeds, place in blender or food chopper (blender makes a finer puree).  Do not cook.    

Frozen puree can be stored for six months or more.  When you use frozen puree, defrost and drain the excess liquid before using.

  

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Blueberry Pudding Cake

2 cups fresh OR frozen blueberries 

1 teaspoon ground cinnamon

1 teaspoon lemon juice

1 cup all-purpose flour

¾ cup sugar

1 teaspoon baking powder

½ cup milk

3 tablespoons butter OR margarine, melted

  

  

TOPPING:

¾ cup sugar

1 tablespoon cornstarch

1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish.  In a bowl, combine flour, sugar and baking powder; stir in milk and butter.  Spoon over berries.  Combine sugar and cornstarch; sprinkle over batter.  Slowly pour boiling water over all.  Bake at 350° for 45-50 minutes or until the cake tests done.  Yield: 9 servings.

Notes: 

1. In my oven, it takes closer to 60 minutes.

2. Leftovers are wonderful. 

 

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Tequila Turkey Fettuccini

  

1 oz. olive oil  (2 TBS)                                        1 TBS cilantro (chopped)

1/4 red onion (julienne)                                    2 TBS Parmesan cheese (grated)

½ TBS jalapeno (minced)                                  2 lime wedges (garnish)

1 TBS garlic (minced)                                       2 sprigs cilantro (garnish)

5 oz. Turkey breast, cooked, sliced                2 TBS Roma tomato (diced for garnish)

1 oz tequila (1 TBS)                                          1 tsp black pepper (fresh cracked, garnish)

1/2 oz. lemon juice (fresh recommended)     ¼ tsp sea salt

9 oz fettuccini pasta (cooked)                       4 oz heavy cream (nonsweetened)

  

Directions:

In sauté pan with high heat, add olive oil, onions, jalapenos and sauté until translucent.  Add garlic and continue to sauté for 2 minutes.  Add turkey, lightly mix ingredients, careful not to break up turkey too much.  

Deglaze pan with tequila, pouring around the edge of the sauté pan.  Add cream, lemon juice, cilantro.  Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.

Nest on plate, pour sauce over pasta, Lay sprigs of cilantro over top. Sprinkle tomatoes on top, and crack pepper around the rim of the plate. 

                                                                                                  Chef Guy Fieri

  

Notes:  I double the jalapeno and onion, exchange parsley for the cilantro and don’t bother with the garnish.  It’s hard to screw up.  The alcohol burns off, but don’t omit the tequila because it adds a unique taste.  I do all the mincing and chopping, etc., a few hours before I start the actual cooking. That is the most time-consuming part of the whole recipe.

    

  

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© 2007 Al Reeves & Karen Henkel-Reeves.       22754                                                     
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