rosquitas

My final bake of Rosquitas with a few Spritz cookies

Earth Chef, Open Border Experimental Fusion Cooking. Have you wondered what that means? Well, here's the experimental part. As I have stated in previous post, I have spent a little time in Peru. Rosquitas are sold in the grocery stores, open market, convenience stores, etc, etc. Spritz cookies (butter cookies) are made with a cookie press, post for a later date (Spritz cookies are not Peruvian). Rosquitas are slightly sweet, dense, crunchy and addictive, some have sesame seeds others do not, all have a hint of Anise. Normally I don't like Anise (licorice) flavor, however it makes the Rosquitas. I tried to get the recipe for these addictive treats from the Metro Grocery baker. In his broken English and my few words of Spanish he explained the simple ingredients, flour, sugar, shortening, anise. He told me regular azúcar (granulated sugar). Long story longer, I found a recipe on Morena Cuadra's blog, Peru Delights.com , as you will notice she uses powdered sugar (azúcar fina or azúcar polvo). I made a batch using her exact recipe, the dough was crumbly and came apart when rolling even after adding a little more water. Experiment time, I made a batch using granulated sugar, on one of those days my excitement was greater than my mental capacity. I used the same amount of granulated sugar as powdered sugar, oops, can you say sweet Rosquitas. But, from this mistake I found the dough to be more pliable and rolled easy. It's a good thing I like sweet. I also tried using butter, I even added lime juice and a little baking soda (using powdered sugar). I love butter but not in this cookie, better to make Spritz cookies (butter cookies). With all this said the following is my adaptation of Morena's Rosquina's recipe, Thank you Morena! Please check her site out, great Peruvian recipes. 

I have several shots of different batches I have made, I will throw a few in. This recipe is like the original except I add fresh squeezed mexican lime juice and toasted sesame seeds. I really like the addition, just wish I had Peruvian Lemons (limes). I think the granulated sugar would be great and give a more workable dough, I need to calculate the correct amount. Anyone have the formula for powdered sugar to granulated? I did add more water to the dough and it made it easier to work and platt.

Print Recipe

325 degree oven

INGREDIENTS

3 cups flour
1 cup confectioners sugar (powdered sugar)
1/2 tsp salt
3/4 cup shortening, melted
1 tsp anise extract
juice of one mexican lime (about 1 TBL)
2 TBL toasted sesame seeds
1/4 cup water (plus more as needed)

DIRECTIONS

Sift flour, salt and sugar in a medium bowl, mix well and make a well in the center. Add the melted shortening, lime juice, anise extract, water. Knead until mixture forms a soft dough, adding a little water as needed, add sesame seeds and knead until distributed evenly. Important: Cover dough with a clean cloth and let rest for 30 minutes or so.                          

Spray two baking sheets (I used 13 1/2" X 16 1/2" pans, I got 20 smaller Rosquitas per pan) with no stick cooking spray and place the rosquitas close together. Pinch off a small portion of dough, a little smaller than the size of a golf ball, divide ball in half and roll with your hands to make two ropes, a little smaller than a pencil, six to nine inches long. Join the ends of two ropes and flatten them, platt, one piece over the other. Make in the shape of a circle and join the ends, place on sprayed pans. Repeat process. The larger you roll the ropes, the more dough you use, the bigger the Rosquitas and the bake time is longer. I prefer a smaller, bite size Rosquita cookie. Try to keep your Rosquitas the same size. Spray two baking sheets (I used 13 1/2" X 16 1/2" pans, I got 20 smaller Rosquitas per pan) with no stick cooking spray and place the rosquitas close together. Put in the fridge for two or more hours, better overnight. Preheat the oven to 325 degrees, and bake the rosquitas until they are a light golden brown. Do not over bake, they brown more after you remove from oven. Place on cooling racks. Store in an airtight container, freezer bags work well and Roquitas freeze well. TIP: Just as they begin to brown around the edges, check the bottom of one. If it is nice and brown, the Rosquitas are ready to remove from oven.

I know this seems like a lot of trouble for a basic cookie but they are sooo worth it! I actually use the juice of two limes, however I really like lime in most all baked goods (and sauces, pot roast, most everything), it seems to explode the flavor without being in your face. Enjoy!

  

Lime and toasted sesame seeds not shown

corn pudding

I remember my grandmother making a rendition of this as a child, and low and behold one of my daughters, Jenna, as told to me by Jamie, another daughter, makes something like this. Anyway I was reading food blogs and I found a recipe for Sweet Corn Spoonbread on Chungah's blog, click here>>"Damn Delicious"  and she adapted it from Stacey's blog, click here>>"Southern Bite". Are you confused? So, here's my adaptation, thanks to Stacey, Chungah, my grandmother and two of my daughters. I hope you enjoy one of these recipes, adapt it and make it your own. My grandmother called it "Corn Pudding".

Print Recipe

375 degree oven

INGREDIENTS

1 package jiffy corn muffin mix (8.5 ounces)

1 can cream corn (14.75 ounces)
1 can whole kernel corn, drained (15 ounces)
1 stick butter melted
1 cup sour cream
3 eggs
1 jalapeno pepper, diced (fresh or pickled)
1 tsp dried basil
salt and pepper to taste 

DIRECTIONS

Preheat oven to 375 degrees, spray your casserole, pour mixture in and bake for 45 minutes or until golden brown and fully set.

lou's Chicken Breast with Peppercorn sauce

Deninne and I just had Chicken with Peppercorn Cream Sauce and it was excellent. 

I made it with "Drunken Corn" on the side (one of our regulars). 2 cups frozen Silver Queen corn, 1 Tbs butter, ½-¾ cup of dry Vermouth, ½-¾ cup water, salt & pepper to taste, and 1 teaspoon of dried dill. Heat to boiling then uncover and simmer for about 10 minutes to concentrate flavors and let excess liquid boil off. Yum.

This dish is a bit on the spicy side due to the cracked pepper, but fabulous!

Print Recipe

Ingredients

• 2 chicken breast 
• 1 Tbs butter
• pepper and salt
• 1 teaspoon olive oil
• 1 cup sliced mushrooms
• 1/4 cup chopped shallot
• 1 Tbs peppercorn blend (black, white, green, red, whatever you can "nd)
• 1/2 cup chicken broth (you can use chicken bullion cube in 1/2 cup water)
• 1/3 cup of heavy cream

Instructions

1. Melt butter in a large, nonstick skillet over medium-high heat. Two boneless, skinless chicken breasts, each cut into 4 pieces. Hammer chicken breasts to about 1/2” thick, lightly season both sides with salt and flour. Cook chicken breast until done, approximately 160°F - 170°F inside. Transfer to plate, cover and keep warm, or place in a 150°F oven to rest and stay warm.
2. While chicken breast are cooking, use mortar and pestle to crack peppercorns. If you don’t have one,
you can place the peppercorns in a plastic ziplock bag and pound them with a mallet or
bottom of a frying pan. You don’t want them too small, just cracked. It’s okay if some of the
peppercorns remain whole.
3. In the same pan that you cooked the chicken, add 1 tsp olive oil and mushrooms. Cook for 2-3
minutes. Add shallots and cook 1 minute more. Add chicken broth and peppercorns and bring to
a boil. Reduce heat, and slowly whisk in heavy cream. Allow to simmer for about 3 minutes or
until thickened. If you use chicken bouillon cubes for your broth, you won’t need added
salt. If you use a low salt broth or stock, you may wish to add a little extra salt to taste.
4. Transfer chicken breast to a serving platter. Pour peppercorn/shallot/mushroom sauce over the top.
Serve immediately.
Serve with warm bread to soak up sauce, salad and/or side vegetable. Delicious.

Here are some pictures of tonight's cook off. 

The main ingredients - chicken, mushrooms, shallots, butter, cream and chicken stock (from bullion cube).

Two boneless, skinless chicken breasts, each cut into 4 pieces.

Chicken breasts hammered flat, about ½" thick. Light coating of salt and flour (using a shaker full of flour).

Sliced mushrooms, chopped shallots, cracked pepper (in this case, black, white and green peppercorns) and cream, ready to to cook.

Chicken breasts sautéed in butter and about ready to be put on a platter in a warm oven to continue resting 

and cooking slowly. Oven set to warm (150-180°F)

                           Mushrooms, sauteed about 3-4 minutes in a little bit of oil in the same pan.

                  After adding shallots (sautée an extra minute) then adding chicken stock and cracked peppercorns.

         After bringing to a boil, ⅓ cup heavy cream added and cooked until it begins to thicken, about 2-3 minutes.

         Sauce is ready!

Chicken with finished sauce on top. Corn on the side. Time to eat. Oink, oink good.

I think this was almost as good with chicken as it was with filet mignon. 

Lou

Ooie Gooey

Ooie Gooey this is it, you found it, The Doodle Show, Welcome. Seriously, this little dessert is World Famous, or at least Alabama Famous. I have made endless batches, daily at the old "Doodles Cajun Cuisine Restaurant". Doodle's is now an empty lot, the building was blown away in 2011 by a big, bad tornado. Folks came from near and far to partake. Heated with ice cream on top (A la Mode), what ya talking 'bout! This is for you Jamie Horsley and the hoards of others that want this recipe. Now, this recipe in many forms and spellings has been around for longer than I made it but..... Make some, you will see. You too will become Famous, at least to all who taste!

Printable Recipe

350 degree oven

INGREDIENTS

1 box cake mix
1 cup chopped nuts
1/2 cup (1 stick) butter, melted
3 eggs
8 ounces cream cheese
16 ounces powdered sugar
Get your eggs and butter out of the refrigerator before you start, better at room temperature. I like to lightly toast my nuts. I used pecans in this recipe. I used yellow cake mix but you can use  any flavor, red velvet is great, chocolate is divine....  

DIRECTIONS

Preheat oven to 350 degrees. Combine cake mix, butter and one egg, mix with a fork and press into 9X12 pan or close to that size, cover with nuts and press into batter. Cream, powdered sugar, cream cheese and two eggs with stand mixer or hand mixer, mix well. Pour over first mixture and bake for 25 minutes, golden brown. Ovens will vary!

microwave corn

Ahh, this one is easy and Oooo so good. Instructions on the plate, seriously, buy some fresh corn, bring it home, cut ends to fit microwave and cook three minutes, cut corn off cob. That's it, butter, season, eat.

Printable Recipe

Pulled "Orient Express Breast", slathered with Mambo Sauce, Microwave Corn, Tabouli, Black Eyed Peas, Sliced Tomatoes and Bodacious Biscuits

salt & vinegar potatoes

These potatoes, "Salt and Vinegar Potatoes", are great for a fast side or just snacking. If you like salt and vinegar chips, you will absolutely love these taters. You can use any type of potatoes, pictured above is yellow potatoes, cut in small wedges, 5 pounds for $1.99 from Aldi's. A smaller yellow (gold) potato cut in half gives a better presentation. A larger grain salt looks better, I used Bolivian Rose, Kosher salt is good. I haven't experimented with different types of vinegar, I bet malt vinegar
would be good.

Printable Recipe

INGREDIENTS

2 pounds potatoes cut in small wedges

1 cup distilled white vinegar

1 tablespoon salt

2 tablespoons butter

black pepper to taste (fresh ground if you have it)

Red onions chopped small and fresh lemon thyme or whatever you have for garnish

DIRECTIONS

Cut potatoes with skin on, combine with vinegar and salt in a medium saucepan; add water to cover. Bring to a boil, reduce heat and simmer until tender, 25 minutes or so. Drain and pat dry.

Heat butter in large skillet over medium high heat add potatoes, season with salt and pepper. Cook, tossing occasionally, until golden brown. For a little more zing drizzle a little more vinegar over potatoes. Serve topped with red onions and lemon thyme or your favorite garnish.

Cuban Pork, Yams, Salt & Vinegar Potatoes

Louis Dina's "Filet Mignon with Peppercorn Sauce"

Reader's Recipes 

I've decided to add readers recipes, if they look good to me. This one "Filet Mignon with Peppercorn Sauce" is a winner.

Is this the real Luigi, I think it is. Luigi Dina! Please, leave a message.

Printed Recipe

Filet Mignon with Peppercorn Sauce

This dish is a bit on the spicy side due to the cracked pepper, but fabulous! It is normally

made with "let mignon, but can also be made using pork tenderloin or chicken. With chicken,
I’d probably substitute chicken broth in place of beef broth.
Ingredients
• 2 filet mignon steaks about 1-1/2 to 2 inches thick
• 1 Tbs butter
• pepper and salt
• 1 teaspoon olive oil
• 1 cup sliced mushrooms
• 1/4 cup chopped shallot
• 1 Tbs peppercorn blend (black, white, green, red, whatever you can "nd)
• 1/2 cup beef broth (you can use beef bullion cube in 1/2 cup water)
• 1/3 cup of heavy cream
Instructions
1. Melt butter in a large, non-stick skillet over medium-high heat. Lightly season both sides of
the "let mignon with salt and pepper. Cook beef steaks 3-4 minutes per side for medium rare.
Transfer to plate, cover and keep warm, or place in a 150°F oven to rest and stay warm. (If
cooking pork tenderloin or chicken, make sure you cook it until done, approximately 160°F -
170°F inside. I like to hammer chicken breasts #at to about 1/2” thick before cooking.)
2. While steak is cooking, use mortar and pestle to crack peppercorns. If you don’t have one,
you can place the peppercorns in a plastic ziplock bag and pound them with a mallet or
bottom of a frying pan. You don’t want them too small, just cracked. It’s okay if some of the
peppercorns remain whole.
3. In the same pan that you cooked the meat, add 1 tsp olive oil and mushrooms. Cook for 2-3
minutes. Add shallots and cook 1 minute more. Add beef broth and peppercorns and bring to
a boil. Reduce heat, and slowly whisk in heavy cream. Allow to simmer for about 3 minutes or
until thickened. If you use beef or chicken bullion cubes for your broth, you won’t need added
salt. If you use a low salt broth or stock, you may wish to add a little extra salt to taste.
4. Transfer steak to a serving platter. Pour peppercorn/shallot/mushroom sauce over the top.
Serve immediately.
Serve with warm bread to soak up sauce, salad and/or side vegetable. Delicious.