Savory Pork and Pepper Pie

 

Ingredients

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– **For the Pie Crust:**
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water

– **For the Filling:**
– 1 pound pork tenderloin or pork shoulder, diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 red bell pepper, diced

– 1 yellow bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tablespoon fresh parsley, chopped

Instructions

1. **Prepare the Pie Crust:**
– In a large bowl, combine the flour and salt.
– Add the diced butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Stir in the ice water, a tablespoon at a time, until the dough comes together.
– Wrap in plastic and refrigerate for at least 30 minutes.

2. **Prepare the Filling:**

– In a large skillet, heat the olive oil over medium heat.
– Add the diced pork and cook until browned on all sides. Remove and set aside.
– In the same skillet, add the onion, red bell pepper, yellow bell pepper, and garlic. Cook until softened.
– Stir in the paprika, thyme, salt, and pepper.
– Return the pork to the skillet, add the chicken broth, and simmer for about 10 minutes until the liquid reduces slightly.
– Stir in the heavy cream and cook for another 2 minutes. Remove from heat and let cool slightly.

3. **Assemble the Pie:**
– Preheat the oven to 375°F (190°C).
– Roll out the pie crust on a floured surface and fit it into a pie dish.
– Pour the pork and pepper filling into the crust.
– If desired, you can create a lattice top or cover the pie with another crust layer, sealing the edges.
– Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

4. **Serve:**

– Allow the pie to cool for a few minutes.
– Garnish with chopped parsley before serving.

Enjoy your savory pork and pepper pie!

Lobster Ravioli in Creamy Sauce

  

Lobster Ravioli with Creamy Sauce 

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Ravioli:

1 package (about 12 ounces) lobster ravioli (fresh or frozen)

Salt, for pasta water

For the Creamy Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken or seafood broth

1/2 cup grated Parmesan cheese

1/4 cup dry white wine (optional)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon lemon juice

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Ravioli:

Bring a large pot of salted water to a boil.

Add the ravioli and cook according to the package instructions, usually about 4-5 minutes for fresh ravioli or 6-7 minutes for frozen.

Carefully drain the ravioli and set aside.

Prepare the Creamy Sauce:

4. In a large skillet, melt the butter over medium heat.

5. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.

6. Stir in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.

7. Add the heavy cream and broth to the skillet, stirring to combine.

8. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.

9. Stir in the grated Parmesan cheese, thyme, and lemon juice. Cook for an additional 1-2 minutes, until the sauce is creamy and smooth.

10. Season with salt and pepper to taste.

Combine and Serve:

11. Gently fold the cooked ravioli into the creamy sauce, making sure they are well coated.

12. Serve the ravioli with the sauce topped with fresh parsley.

Tips:

For added flavor, you can sauté some chopped shallots along with the garlic.

A sprinkle of extra Parmesan cheese on top of the finished dish can enhance the richness of the sauce.

If you have leftover lobster meat, you can add it to the sauce for extra lobster flavor.

Enjoy your indulgent Lobster Ravioli with Creamy Sauce! 

MILK BRIOCHE

 

MILK BRIOCHE ROLLS

Ingredients

2/3 cup heavy cream(at room temperature)

1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)

1 large egg (at room temperature)

1/3 cup sugar

4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)

1 tablespoon active dry yeast (or instant yeast)

1 1/2 teaspoons salt

Egg wash (beat 1 egg with 1 teaspoon water)

Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

Preparation:

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.

Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.

In the meantime, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.

After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan. Alternatively you can cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan. You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls. Once shaped, let the dough proof, covered, for another hour.

Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.

ORLEANS-STYLE BBQ SHRIMP FEAST 🍤🌶️🍤

 

ORLEANS-STYLE BBQ SHRIMP FEAST 

Ingredients:

1 lb (450g) large shrimp, peeled and deveined (with tails on)

4 tablespoons unsalted butter

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon smoked paprika

1 tablespoon Cajun seasoning

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional, for extra heat)

1/2 cup chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Prepare the Shrimp:

In a large bowl, toss the shrimp with a little bit of salt and black pepper. Set aside.

Cook the Aromatics:

In a large skillet, melt the butter and olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.

Add the minced garlic and cook for another 1 minute, until fragrant.

Add the Spices:

Stir in the smoked paprika, Cajun seasoning, dried thyme, dried oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices.

Add Liquid Ingredients:

Pour in the chicken broth, Worcestershire sauce, and lemon juice. Stir to combine and let the mixture simmer for about 2 minutes.

Cook the Shrimp:

Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are pink and cooked through, about 3-4 minutes. Be careful not to overcook the shrimp.

Finish and Serve:

Taste and adjust seasoning with salt and black pepper if needed. Garnish with fresh chopped parsley.

Serve with lemon wedges on the side.

Enjoy:

Enjoy your New Orleans-style BBQ shrimp as a flavorful and satisfying dish!

🥞🍳 Homemade Pancakes! 🥞🍳

Homemade Pancakes!

Ingredients:

4 eggs

250g of flour

30 cl of milk

4 tbsp. of sugar

2 tbsp. of baking powder

2 pinches of salt or fine salt

Oil (for greasing the pan)

🍳 Directions:

1️⃣ Separate the egg whites from the yolks. In a mixing bowl, whisk the egg yolks together with the milk until well combined.

2️⃣ Add the sugar, flour, baking powder, and salt to the egg yolk mixture. Mix everything thoroughly until you get a smooth pancake batter. It should be just the right consistency to create fluffy pancakes!

3️⃣ In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the pancake batter. This step will give your pancakes that airy fluffiness!

4️⃣ Heat a frying pan over medium heat and grease it lightly with oil. You can use a cooking spray or a brush to spread the oil evenly.

5️⃣ Drop 2 to 3 small ladles of pancake batter onto the pan, spacing them apart to allow room for flipping.

6️⃣ Cook the pancakes for about a minute or until you see bubbles forming on the surface. Then, flip them over and cook for another minute or until both sides are golden brown and cooked through.

7️⃣ Transfer the cooked pancakes onto a plate and continue cooking the remaining batter in the same way. You can keep the pancakes warm in a low-temperature oven while cooking the rest

TURTLE CARAMEL CAKE

 

 Turtle Caramel Cake 

Indulgent in the rich and nostalgic flavors of this Turtle Caramel Cake! With layers of decadent chocolate, gooey caramel, crunchy pecans, and smooth fudge frosting, this dessert is the ultimate comfort food treat.

Ingredients:

1 box German chocolate cake mix 

1 cup whole milk 

3 large eggs 

1/3 cup canola oil 

1 package (11 oz) caramel bits 

3/4 cup unsalted butter, melted 

1/2 cup evaporated milk 

1 cup semi-sweet chocolate chips 

2 cups chopped pecans 

1 container chocolate fudge frosting 

Instructions:

1️⃣ Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick cooking spray.

2️⃣ In a large bowl, use a hand mixer to combine the German chocolate cake mix, whole milk, eggs, and canola oil until a smooth batter forms, about 2 minutes.

3️⃣ Pour half of the batter into the prepared baking dish and bake for 15 minutes.

4️⃣ While the cake is baking, make the caramel filling. In a saucepan over medium heat, combine the caramel bits, melted butter, and evaporated milk. Whisk frequently until the mixture is completely melted and smooth.

5️⃣ Remove the partially baked cake from the oven and pour the warm caramel filling evenly over the top.

6️⃣ Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans over the caramel layer.

7️⃣ Dollop the remaining cake batter over the filling in spoonfuls, then use a knife to gently spread it and cover the filling completely.

8️⃣ Return the cake to the oven and bake for an additional 20 minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

9️⃣ Let the cake cool completely on a wire rack for about 2 hours.

🔟 Once cooled, spread the chocolate fudge frosting evenly over the top of the cake. Sprinkle with the remaining 1/4 cup chocolate chips and 1 cup chopped pecans.

#TurtleCake #CaramelLovers #ChocolateDessert #ComfortFood #DecadentTreats

Classic Southern Pecan Cake

 Ingredients

For the cake

2 1/2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup of whole milk

1/2 cup sour cream

1 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon of vanilla extract

1 teaspoon almond extract (optional)

1 1/2 cup chopped pecans, toasted

For the cream cheese frosting

16 ounces cream cheese, softened

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons of vanilla extract

1/2 cup chopped pecans, toasted (for garnish)

Instructions

Step 1: Prepare the Cake Batter

Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Put aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs: Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.

Mix wet and dry mixtures: Gradually add dry ingredients to butter mixture, alternating with milk and sour cream, starting and ending with dry ingredients. Mix until combined.

Stir in the pecans: Gently fold in the toasted pecans.

Step 2: Bake the Cake

Divide the batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.

Step 4: Assemble the Cake

Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.

Frost the sides: Use the remaining frosting to cover the sides of the cake.

Topping: Sprinkle the top of the cake with toasted pecans.