Pizza Dough

1 package Dry active yeast/ or 2 1/4 teaspoons
1 1/2 Cups warm water between 100 -110 degrees
1 teaspoon sugar
3 Cups bread flour
2 Cups wheat flour ( or 5 cups AP Flour is fine)
extra flour for kneeding
1 1/2 teaspoon salt
Olive oil

In a large bowl whisk together flour and salt. Set aside

Add dry active yeast to warm water and add sugar. Let this mixture set for 10 minutes. In corporate and turn out onto a floured cutting board. Kneed the dough until smooth and roll into a ball.

Slowly add wet ingrediants to the dry ingrediants. Grease a bowl with olive oil and place the dough ball into the bowl. Cover with a warm damp cloth and place in a warm place for 2 hours.

After the 2 hours the dough will almost doubled its size. Punch the dough dough and turn out on to floured bowl again. Roll into a loaf and divide dough into 3 equal parts. Place dough in 3 greased bowls and cover once again with a damp cloth and place in warm place for another hour.


After an hour the dough is ready to roll out and make your pizza!!

Marinated Shrimp

2 1/2 lbs cooked shrimp
3 Medium shallots minced
2 cloves garlic minced
1 cup balsamic vinegar
2 tablespoons capers
1/2 fresh lemon : squeezed
1 cup olive oil
1 tablespoon black pepper corns

In a large zip lock bag add shallots,peppercorns,balsamic,olive oil,capers,and juice of 1/2 a fresh lemon. Seal and shake to mix. Add shrimp and refrigerate for at least 2 hours. Service with crackers and enjoy!

10 Appetizer servings

Spicy Crab and Jalapeno Dip

1 lb jumbo lump crab
1 teaspoon minced garlic
1/2 Cup pickled jalapenos chopped
1/4 Cup grated Monterrey jack cheese
1 teaspoon worchester sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 Cup mayonnaise
2 oz. Parmesan cheese
1 teaspoon smoked paprika

Preheat oven to 350 degrees

In a mixing bowl combine crab,mayo,garlic,jalapeno, Monterrey jack cheese,worchester sauce,hot sauce salt and smoked paprika. Mix well. Put into a greased baking dish. Top with Parmesan cheese and bake in oven until golden brown and bubbly. 25 Minutes

Serve the crustini or tortilla chips.

Andouille Cream Sauce

1 Tablespoon olive oil


2 oz. Andouille sausage casing removed diced small


2 Roma Tomatoes seeds removed and diced small


3 Tablespoons green onions chopped


1 Tablespoon minced garlic


2 Tablespoons white wine


2 1/2 Tablespoon flour


3/4 Cup heavy cream


1 Tablespoon Tony Chachere's seasoning


3 Tablespoon chopped Parsley


Juice of 1/2 a lemon





Place a deep skillet over medium heat. Add olive oil. Add andouille sausage, garlic and tomatoes. Cook for 3 minutes. Sprinkle flour over mixture and stir. Allow to cook for 3 minutes. Whisk in heavy cream. Add white wine,green onions and Chacheres's. Bring to a simmer and allow to thicken. Add parsley and lemon juice.





Serve

* I served mine over a pan seared shrimp and a Cajun corn pudding.

Knowing when its done!

If you are just learning to cook or have been over cooking or under cooking food forever one of the best tools you can invest in is a meat thermometer..... ! Once your meat is a the correct temperature give it a touch with your finger. This will give you an idea what it feels like when its done...

Always let your meat rest before serving this is very important.. If you cut into your meat as soon as it come off the grill or out of the oven all of the juices will run out and you will be left with a dry hockey puck!! Not good. Chicken is cook at 165! Don't cook it to 200 degrees!


USDA Recommended Temperatures
Steak 145 degrees
Fish 145
Pork 160
Ground Beef 160
Egg Dishes 160
Chicken Breast 165
Whole Chicken 165
Turkey 165

Kale Chips Demo

Cajun Pasta Sauce

1 lb Shrimp peeled and deveined

1 lb. Andouille sausage casings removed,diced

1/2 lemon

1 1/4 C heavy cream

1 clove of garlic minced

1/2 green bell pepper diced

1/2 red bell pepper diced

2 tablespoons fresh chopped parsley

1 tablespoon fresh chopped basil

1 green onion chopped

1/4 C butter

2 tablespoons flour

2 tablespoons Parmesan cheese

Tony Chachere's

Red pepper flake

.

In a large skillet over medium heat add a tablespoon of butter. Once it melts and the pan is hot add andouille,red and green bell peppers. Saute until peppers start to soften. Add remaining butter and garlic. Once that has melted add flour. This will help to thicken the sauce. Add heavy cream while stirring . Once incorporated add basil,parsley,Parmesan cheese green onion, and shrimp. Add a pinch of red pepper flake and season to taste with Tony Chachere's seasoning. Cook until the shrimp is no long opaque. Serve over your favorite pasta.

Sweet Potato Quesadilla's With Cilantro Lime Creme

1 Medium sweet potato peeled and diced
2 Tablespoons Olive oil
1 Teaspoon Cumin
1 Teaspoon smoked paprika
1 Teaspoon Kosher salt
1/2 Jalapeno seeded and minced fine
1/4 of a bunch of cilantro choppped
1/2 of a lime zest and juice
1/4 Cup monterry jack cheese grated
4 Flour tortillas

Preheat oven to 425 degrees

Place diced sweet potatoes on a baking sheet. Add 1 tablespoon of olive oil over the sweet potatoes. Season with cumin,paprika,and kosher salt. Roast potatoes in oven for 25 minutes or until fork tender. Pull out of oven and set aside.

In a bowl add potatoes,cilantro and minced jalapenos. Mix well


Assemble Quesadillas


In a skillet over medium heat add 1 Tablespoon of olive oil. Once oil is hot brown each side of the quesadilla. Serve with Cilantro Lime Creme



Cilantro Lime Creme

1 Cup Sour Cream
1/2 Jalapeno Pepper seeded and minced
1/8 of a bunch of cilantro chopped
1/2 Lime Juice
Pinch of kosher salt


In a small bowl mix all ingrediants.
Spoonn over Quesadilla.