Cincinnati City Magazine » Recipes

Key lime pie recipe

admin — Fri, 25 Jun 2010 13:51:22 +0000

In keeping with our seasonal theme in this section of the site, we are going to pass along another menu suggestion that seems to walk hand-in-hand with the spring and summer months. The first time I ever had key lime pie it was, as you might expect, right after I moved to Florida some years ago. I worked in a restaurant on the beach, and their homemade key lime pie was spectacular, and I’m not the biggest fan of sweets in general. If you want to treat your family to a special dessert that provides a bit of variety to the taste buds, key lime pie is an excellent choice.

There are a number of recipes for key lime pie out there on the Internet, but we chose the one that we did for a reason. When you want to know how to prepare something right, you may as well consult the pros, right? Most of us have enjoyed the playful antics and incredible cooking of world-class chef and restauranteur Emeril Lagasse on television, and if he doesn’t know how to make a delicious key lime pie, nobody does. Follow the link below to reach Emeril’s special key lime pie recipe with graham cracker crust, and surprise your family with an indescribably delicious treat to top off your next meal.

Emeril Lagasse’s Key Lime Pie Recipe

Shrimp Scampi recipe

admin — Fri, 25 Jun 2010 13:46:03 +0000

There is definitely a seasonal aspect to shopping, cooking, and eating, and when the weather heats up people generally tend toward somewhat lighter dishes. In this modern era where everyone in the household is working or going to school, time becomes a factor, so in the warmer months we look for some lighter recipes that are scrumptious, but relatively quick and easy to prepare. One such dish is Shrimp Scampi, and though it is truly delicious, it is something that can be whipped up with ingredients that most of us have laying around the kitchen most of the time (minus the shrimp, of course).

To make Shrimp Scampi, all you need is the shrimp, some butter, garlic, green onions, white wine, lemon juice, parsley, and some salt and pepper. You can of course concoct your own variations, and if you like to bring the heat like I do, you can add some jalapeño or even habanero peppers to turn it up a notch. To check out a simple recipe for this delectable seafood treat, simply click the link below and enjoy!

Shrimp Scampi Recipe

Beer can barbecued chicken

admin — Fri, 25 Jun 2010 13:40:07 +0000

With each passing day we are getting deeper into the spring, and summertime is right around the corner. That equates to barbecue time for many of us, so you can expect to see a number of barbecue recipes posted here over the next few months, and hopefully we will give you some ideas that will spice up your grilling menu this year.

When I was a kid growing up in New Jersey, there was a particular legendary barbecue joint called Nick’s. Now I know that Jersey isn’t exactly famous for its barbecued foods, but Nick’s was something special. They did have ribs, but their true specialty was rotisserie chicken that was simply heaven on earth. Since few of us have a rotisserie, the beer can barbecued chicken method provides a similar type of effect, allowing the juices to drip off the bird as it cooks.

We found an excellent recipe for beer can chicken at BarbecueBible.com, and we would like to share it with you today. What puts it over the top is the all-purpose barbecue rub that you simply have to try. Click the link below, get yourself some beer for your soul as well as for the chicken, grab a nice fresh chicken or two and wow your guests at your next barbecue.

Beer Can Chicken Recipe

Lobster recipes

admin — Fri, 25 Jun 2010 13:32:06 +0000

As we find ourselves basking in the renewal of spring, summer is right around the corner, and for many of us summer is the time to enjoy more seafood. The food that the sea provides us with is indeed delicious, and it is also quite healthy when prepared in a health conscious manner. But hey, there are times when you just need to have the lobster Newburg, and today we would like to point you toward some excellent recipes for preparing lobster.

Lobster may be the single best tasting food on the planet, and there are many ways that it can be utilized when you are preparing a special meal for the family. If you are cooking out on the grill, lobster tails continually basted with butter are an excellent treat, and simply boiling whole lobsters is an easy and straightforward way to enjoy this succulent delicacy. But of course you also have your more involved dishes like the aforementioned Newburg and lobster bisque. Rather than passing along just one of these, we would like to link you up with a site that is devoted entirely to the proper preparation of lobster, and we urge you to try all of these fantastic recipes before the summer is over!

Lobster Recipes

Blackened grouper recipe

admin — Fri, 25 Jun 2010 13:17:15 +0000

Seafood is delicious all year around, but it is especially enticing during the warmer months of the year. Many of us enjoy taking advantage of the nice weather to get in some fishing of our own, and there is nothing better than preparing your own catch after a fun day of angling. But even if you are not into catching your own fish, seafood and seasonal sunshine seem to go hand and hand.

Blackened fish has got to be one of the tastiest foods on the planet, and my personal favorite is blackened grouper. These fish are very popular targets for sea fishermen, and they can grow to huge proportions; a grouper that weighed over 396 pounds was caught in 2008. For an excellent recipe for blackened grouper and many other grouper preparation methods, simply click the link below and keep your eye out for some nice fresh grouper the next time you visit your favorite seafood market.

Blackened Grouper Recipe

Mushrooms stuffed with crab meat

admin — Fri, 16 Apr 2010 16:20:09 +0000

It can be challenging to identify something to prepare in the kitchen that is truly fresh and different. We tend to have a limited number of dishes that we routinely prepare that everyone in the family more or less agrees on, and they become staples. But once in a while you can slip in something that is a little bit different, and it doesn’t have to be a main course. Today we would like to recommend mushrooms stuffed with crab meat as a simple and tasty addition to the dinner time menu. These are great as an appetizer, but they can also serve as a delicious side dish. Enjoy!

Ingredients:

2 dozen washed mushroom caps
1/2 cup of melted butter
8 oz. crab meat
3 tbsp. mayonnaise
2 tbsp. minced scallions
1 tbsp. horseradish
1/4 c. Italian seasoned bread crumbs
1 tbsp. fresh minced parsley
1/3 c. Parmesan cheese, grated

First, preheat the oven to approximately 380°. Brush the mushroom caps with your melted butter and then arrange them in a baking pan.

Mix the mayo and horseradish in a mixing bowl. Add the rest of the stuffing ingredients and mix well. Stuff the mushroom caps with the mixture, and bake for about four or five minutes, and then broil them briefly to make the stuffing a little crunchy. Serve them nice and hot immediately after removing them from the oven

Gumbo recipes

admin — Fri, 16 Apr 2010 16:10:47 +0000

I have always been a big fan of dishes that contain a variety of flavors couples with some spicy heat, and there are few if any culinary concoctions that fit this description better than good old fashioned gumbo. Gumbo is a Cajun dish that originated in Louisiana, and it is truly delicious. It is made with some type of soup stock and it definitely contains okra and usually some bell peppers, celery, and onions. The mixture is thickened by the okra, but you can also use a roux or some filé powder as a thickening agent. Just about any type of sausage, meat and/or seafood can be added, and it is generally served over rice.

You can say a lot of good things about gumbo, but to me one of the cool aspects is that you can be creative and add any number of different ingredients to the basic foundation depending on what is available and what you feel like eating. Rather than passing along just one gumbo recipe here, you can click the link below to access some thirty different variations of the this bayou specialty. Enjoy a taste of New Orleans with some delicious homemade gumbo the next time you decide to get creative in the kitchen.

Gumbo Recipes

Bleu cheese bison burger recipe

admin — Fri, 16 Apr 2010 16:03:01 +0000

Spring has sprung, and the weather is getting warmer all around the country as the blooming season has begun, and for many people this means that it is time to fire up the barbie. There are many classic favorites that we all enjoy grilling, but we are going to recommend something a little bit different today: the bleu cheese bison burger. Bison meat tastes great, it is leaner than ground beef, and raising the bison doesn’t impact the environment as severely as cattle ranching does, so it is actually a better choice all the way around.

The way you make the bleu cheese bison burger is simple. In a mixing bowl combine some bleu cheese along with some cream cheese. You then flatten your bison into patties, but you want them to be half the weight of your total burger. You if you are making quarter pounders, your patties should be two ounces each. You then spread your cheese mixture onto the middle of a patty, and top it with one of the other patties, molding the edges together. You then have a quarter pound bison burger stuffed with cheese. Make enough of them for the crew, grill them up and place them on your favorite rolls with the fixins of your choice.

Ruben sandwich variations

admin — Fri, 16 Apr 2010 15:58:18 +0000

There are few things in the world that taste better than the classic deli Reueben sandwich. There are a couple of different variations of it, though some people will tell you it is not a “true Reuben” if their own chosen conditions aren’t met. The Reuben is traditionally made with corned beef, some type of cabbage topping, thousand island dressing, and swiss cheese on rye or pumpernickel bread (or a swirled combination of the two). You grill the sandwich the same way you do a typical grilled cheese, and it is delicious. I mention “some kind of cabbage topping” because it is usually made with sauerkraut, but it is also made with coleslaw as an alternative.

Now if you are a vegetarian or someone who simply wants to cut down on consumption of fatty red meats, you can do all of the same things but use tempeh instead of corned beer. If you have never tried it, you are in for a treat because it really tastes excellent, it is inexpensive, and it can be fried to make it nice and crunchy, which is actually an advantage over corned beef which can be somewhat soggy. Tempeh is made from soybeans that are fermented in a particular manner that binds them into what could be described as a cake.

Everyone knows how to assemble a sandwich and grill it, so this is an explanatory recipe rather than a list. But the Reuben can be made a few different ways, and even the vegetarian can enjoy this succulent lunch counter treat that never goes out of style.

Apple Pie recipe

admin — Fri, 02 Apr 2010 17:22:55 +0000

There are few things that represent the core of American cuisine any better than good old-fashioned apple pie. If you like to make your own crust from scratch, that’s great, but this recipe is made with store-bought refrigerated crust. It is very straightforward, quick and easy to make, and provides a great reward considering the relatively small amount of work that goes into the preparation.

Ingredients

5 cups peeled apples of a sweet variety
One cup of sugar
One teaspoon of vanilla extract
Cinnamon to taste
About two tablespoons of flour
Two pie crusts
Two tablespoons of melted butter

Directions

As the oven is preheating to around 450 degrees mix the apples, sugar, vanilla extract, cinnamon, and flour in the mixing bowl of your choice. Coat the pie pan with butter and place one crust on the bottom and spread the mixture into it carefully, and add the other one to the top, cutting a few slits in the center. Pinch the seams of the two crusts where they meet and trim the excess dough. Place pie plate on a baking sheet and cook for ten minutes at 450 degrees and then reduce the heat to 400 and continue baking until finished (about 40 additional minutes). It’s then ready to serve, and don’t be afraid to add a scoop of your favorite ice cream!