The Kitchen
Welcome to the kitchen of The Come on Inn! I hope you enjoy your visit just wash your hands and step right in.Feel free to use any of the information you find here but it would be cool if you gave the proper credit.I welcome suggestions and ideas and I'd love to include your recipes and tips here.ENJOY!
HELPFUL TIPS
This is a tip from my DAD in Illinois.Ever realize that tomato paste never comes in the amount you need? To solve this problem:
1. Put tomato paste in an ice cube tray and freeze it
2. Store the cubes in a ziplock bag in the freezer until you need them
3. Now when your recipie calls for tomato paste you have it in smaller sizes with no waste!!!!
Diane Sandovall of Issaquah, Washington, found that her reusable plastic containers stained red when used to store tomato-based sauces.Then she discovered this trick:
1.Coat the container lightly with cooking spray.
2. Fill it with sauce worry free; the spray keeps the plastic from staining!
Agnes Overby of Shawnee, Kansas, was always bothered by the flat spots that develop when chocolate dipped strawberries are placed on a flat surface to harden. She came up with this idea to avoid the problem:
1.Stick strong toothpicks into stem end of strawberries, then proceed to coat the berries with chocolate, shaking off the exess.
2. Turn the berries upside down and stick the toothpicks into a block of styrofoam packaging.The berries are held upright until the coating sets resulting in an elegant coating with no flat spots!
For crispier salads place washed lettuce in the freezer for about ten minutes prior to serving!!
RECIPES
New Orleans Black MuffinsHoney- Moist Cornbread
Seafood Gumbo
Red Beans and Rice
Click here for A taste of the Islands
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1 LB Bulk Breakfast sausage (sage is best) In a large saucepan brown the sausage(do not drain)add sage when sausage is almost done.When sausage is browned add flour until all grease is absorbed, continue cooking 3-4 minutes.Add milk (1/2 milk 1/2 cream makes gravy creamier)stirring constantly until gravy reaches desired thickness.Add salt and Pepper to taste and remove from heat.Cover and let rest while biscuts are baking. Serve over hot biscuits. Serves 4.
3/4 C. hot water In a medium-size large bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and pecans into the dry ingredients just until flour is thouroughly incorporated; do not overmix. Spoon into 12 greased muffin cups. Bake at 350 until done, 45 minutes to 1 hour. Remove from pan immediatly and serve hot.
1 C. all purpose flour Heat oven to 400. In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9" sq. baking pan. Bake for 20 to 25 min. or until a toothpick inserted in center comes out clean. 1 Lb medium shrimp Peel the shrimps, rinse and drain well, use the shells to make the stock; refrigerate shrimp until ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart heavy soup pot, melt margerine over medium heat. Add the onions, celery and bell peppers. Turn heat to high and stir in gumbo file', Tabasco, garlic and seasoning mix. Cook 6 minutes, stirring occasionally. Reduce heat to medium and stir in tomato sauce; continue cooking 5 minutes(during this time the mixture will begin sticking to the bottom as it does continue scrspingwell the scrapings add to the gumbo flavor!). Add the stock and bring gumbo to a boil; reduce heat and simmer45 to 60 minutes, stirring occasionally. Add the shrimp, crabmeat and oysters; cover and remove from heat. Leave pot covered just until the seafood is poached, about 6 to 10 minutes.Serve immediatly over rice.SAUSAGE GRAVY AND BISCUITS
4-6 Tbsp Flour
1 Tbsp Rubbed Sage
2 C. Milk
Salt and Pepper to taste
Your favorite Biscuit Recipe
Personal note: This is a breakfast that really sticks to your ribs and has lots of room for personal touches so experiment and have fun.Dont overdo it though because you can feel your arterties harden with each bite!ENJOY!
NEW ORLEANS BLACK MUFFINS
1/2 C. molasses
1/4 C. milk
2 C. whole wheat flour
1 C. all-purpose flour
3/4 C. suger
3 Tbsp baking powder
1 Tsp baking soda
1 Tsp salt
1 1/2 C. coarsely chopped dry roasted pecans
HONEY-MOIST CORNBREAD
1 C. yellow cornmeal
1/4 C. sugar
1 Tbsp. baking powder
1/2 Tsp. salt
1 C. whipping cream
1/4 C. vegetable oil
1/4 C. honey
2 eggs slightly beaten
Personal note:This is great cornbread not at all dry like most cornbread I have had!SEAFOOD GUMBO
1 C. seafood stock
1 1/2 Tsp ground red pepper
1 1/2 Tsp sweet paprika
1 Tsp salt
1/2 Tsp white pepper
1/2 Tsp black pepper
1/2 Tsp dried thyme leaves
1/2 Tsp dried oregano leaves
1 bay leaf, crumbled
3/4 C. margarine (not butter)
2 C. chopped onion
2 C. chopped celery
2 C. chopped green bell peppers
3 Tbsp gumbo file' (file' powder)
1 Tbsp Tabasco sauce
1 Tsp minced garlic
1 1/4 C. canned tomato sauce
1 1/2 C. crabmeat
12 shucked oysters (optional)
1 1/3 cups hot cooked rice
Personal note:All seafood can be changed to suit your taste or product availability. Gumbo file' is available at most gourmet food stores if you cannot find it ASK for it! Finally if you make the gumbo in advance do not add seafood until ready to serve, bring gumbo to rapid boil add seafood cover remove from heat let stand for 6 to 10 minutes.