GINGER WHIPPED CREAM AND TOASTED PECANS & FLUFFY SWEET POTATO-BOURBON PIE

  

   Start to finish: 2½ hours (30 minutes active)

Makes 10 servings

2 to 3          large sweet potatoes (1½ to 2 pounds )
5                 tablespoons unsalted butter, melted
3                 large eggs
¾                cup heavy cream
2                 tablespoons  bourbon
1                 generous tsp. vanilla extract
¼                cup granulated sugar
½                cup packed dark brown sugar
1                 teaspoon  cinnamon
¼                teaspoon  kosher salt
¼                teaspoon  grated nutmeg
¼                teaspoon ground dry ginger
Pinch ground cloves
10-inch graham cracker pie crust, homemade or store-bought

For the topping:
1               cup heavy cream
2               tablespoons  granulated sugar
½              teaspoons  ground dry ginger
Toasted pecans, to garnish

1 .    Heat the oven to 425 degrees. Wash and dry the sweet potatoes, then pierce them on top with a fork. Set the sweet potatoes on a baking sheet and roast until soft, about 1 hour, or until you can see juices bubbling where you pricked the potatoes. Set aside until cool enough to handle.
2 .   Once the sweet potatoes have cooled, peel and roughly chop the potatoes. Measure out a generous 2 cups of the flesh, then transfer to a food processor. Process for 2 minutes, or until very smooth.
3 .   With the processor running, add the melted butter, eggs, cream, bourbon and vanilla. The mixture should begin to look light and fluffy. Scrape down the sides of the bowl, then add both sugars, the cinnamon, salt, nutmeg, ginger and cloves. Process again to combine and fully incorporate the final ingredients.
4 .   Place the prepared pie crust on a baking sheet, then transfer the sweet potato mixture into it. Bake for 50 to 60 minutes, or until the filling jiggles just slightly at the center. Let cool to room temperature.
5 .   When ready to serve, prepare the gingered whipped cream. In a large bowl, combine the cream, sugar and ginger. Use a whisk or electric mixer to whip until stiff peaks form. Mound the whipped cream over the cooled pie, then sprinkle with toasted pecans.  

Chicken with Avocado-Green Pea Salsa

2          tablespoons extra-virgin olive oil
1          3-1/2-pound chicken, cut into 8 pieces
Kosher salt
Pepper
1          medium onion, minced
2          serrano chiles, seeded and minced
2          garlic cloves, minced
3          plum tomatoes (1 pound), cored and finely diced
1          teaspoon ground achiote (annatto)
1/2       teaspoon ground cumin
Small pinch of saffron threads
1          cup dry white wine
3          cups chicken stock
1          cup pilsner or light beer
2          cups Bomba or other short-grain rice
1/2       cup chopped parsley

Avocado-Green Pea Salsa for serving  **(recipe below)
Hot Sauce or other hot sauce, for serving  **(recipe Below)

1.   Preheat the oven to 400°. In a very large, deep ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper. Cook skin side down over moderate heat, turning once, until nicely browned, 10 to 12 minutes. Transfer to a plate.
2 .  Add the onion, serranos and garlic to the skillet and season with a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the tomatoes, achiote, cumin and saffron and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the wine and simmer until slightly reduced, about 3 minutes. Add the stock and beer and bring to a boil. Stir in the rice and return to a boil. Nestle the chicken into the rice and bake uncovered in the lower third of the oven for about 30 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through.
3 .   Transfer the chicken to a plate. Fluff the rice with a fork, then gently fold in the parsley and season with salt and pepper. Return the chicken to the skillet and serve with Avocado–Green Pea Salsa and hot sauce.
Suggested Pairing :
Serve with a medium-bodied Spanish white—something nicely citrusy and versatile with food.

Avocado-Green Pea Salsa

1            cup fresh or thawed frozen peas
1            small red onion, minced
1/4         cup fresh lime juice
Kosher salt
3            Hass avocados, peeled, pitted and finely diced
1/4         cup extra-virgin olive oil

1 . In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain and cool under running water, then drain on paper towels.
2 . In a bowl, mix the onion with the lime juice and 3/4 teaspoon of salt; let stand for 10 minutes. Fold in the avocados, peas and oil, season with salt and serve.
TIP:
Make ahead:  The salsa can be refrigerated overnight.

                     Hot Sauce
1        quart extra-virgin olive oil
1        large onion, cut into 2-inch pieces
1        large tomato, cut into 2-inch pieces
1        red bell pepper, seeded and cut into 2-inch pieces
1        Cubanelle pepper, seeded and cut into 2-inch pieces
9        serrano chiles, stemmed
7        garlic cloves
5        habanero chiles, stemmed
Kosher salt
1 .    In a large saucepan, combine all of the ingredients except the salt. Cook over low heat until all of the vegetables are falling-apart soft, about 4 hours; let cool slightly.
2 .    Drain the vegetables in a fine sieve set over a heatproof bowl; don’t press on the solids. Transfer the vegetables to a blender, add 1/4 cup of water and pulse until finely chopped. With the machine on, gradually drizzle in 2 cups of the cooking oil and puree until smooth and slightly thick (reserve the remaining cooking oil for another use). Season the hot sauce with salt and let cool completely before serving.
TIP:
Make ahead : The hot sauce can be refrigerated for up to 2 weeks.

This Cheezy Spud's for You ... Casserole

6        medium potatoes
8        ounces small curd cottage cheese
8        ounces French onion dip
6        slices bacon
Salt
Pepper
Shredded cheddar cheese

Heat oven to 350 degrees. Peel the potatoes if you like. Cut into chunks and cook in boiling water until done, about 15-20 minutes. Drain the potatoes and mash. Cook bacon until crispy . Add all the cottage cheese, French onion dip, and seasonings. Place in a 1-1 1/2 quart shallow casserole dish. Bake for 30-40 minutes or until heated through. About 10 minutes before done, cover the potatoes with shredded cheese. If you have refrigerated the mixture, heat it up in a microwave before baking. 

Carrots with Spice Garlic

Prep / Total time : ... 30 minutes ... Makes 6 servings

2             pounds medium carrots , cut diagonally into 1/4-inch slices
2            cinnamon sticks , (3-inch)
1            teaspoon cumin seeds
1/4         cup olive oil
12          garlic cloves , peeled and slightly crushed
1/2         teaspoon red pepper flakes
1/4         teaspoon salt

1) Place carrots in a large saucepan and cover with water . Bring to a boil . Cover and cook for 5 to 8 minutes or until ender ; drain .
2 ) In a large dry skillet . toast cinnamon sticks and cumin seeds over medium heat until aromatic , stirring occasionally . Add oil ; heat over medium-high heat . Add the carrots , crushed garlic , pepper flakes and salt ; cook and stir for 3 to 5 minutes or until carrots and garlic are slightly browned . Remove cinnamon .
This classic Moroccan side dish is serve as often as possible , hot or as a cold salad . The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes .

Pork Roast with Garlic ----- Recipe from a very dear friend

Prep :10 minutes .. Bake:1 hour 30 minutes .. Makes 8 servings

1              bone-in pork loin roast (5 pounds)
1/2           medium green pepper , finely chopped
1/2           thinly sliced green onions
1/2           cup chopped celery
8              garlic cloves , minced
1              teaspoon salt
1/4           teaspoon cayenne pepper

1 . With a sharp knife , cut a deep pocket between each rib on meaty side of roast . In a small bowl , mix the green pepper , green onions , celery and garlic ; stuff into pockets . Sprinkle salt and cayenne pepper over the roast .
2 . Place roast in a shallow roasting pan , stuffing side up . Roast at 350* for 1-1/2 to 1-3/4 hours or until a thermometer inserted in pork reads 145* . Remove roast from oven ; tent with foil . Let stand for 15 minutes before carving .

The memory of Ruby Williams lives on in this always perfect roast . She grew up in a family of 11 children , which meant her mom made basic simple foods most of the time . But not on holidays !
Ruby Williams
Bogalusa , Louisiana 
I think about  often dear  Ruby ....Nee

Shrimp With A Kick A** Taste (giggling)

Makes 4 servings

3         tablespoons  mayonnaise
1         tablespoon  butter, room temperature
1         cup sweet chili sauce
1         pound  fresh shrimp, shelled and deveined
1/2      cup seafood breading
Olive oil for deep frying
Crushed red pepper, to taste
　


Mix mayonnaise, butter and sweet chili sauce in a bowl until blended; set aside. Lightly coat shrimp with seafood breading. Shake off excess and deep-fry shrimp in olive oil with crushed red pepper for approximately 3 minutes. After removing hot shrimp from oil and draining on paper towels, add to sauce mixture and toss to coat. 

Cupcake with Bacon & Herbs

Prep: 25 minutes Bake: 26 to 28 minutes Makes about 32 cupcakes

1-1/2        cups sour cream
1/2           cup cooked finely crumble bacon
1/2           cup melted butter
1/2           cup finely chopped assorted fresh herbs
2              green onions , chopped
1/2           teaspoon pepper
2              cups all-purpose flour
6              ounces cream cheese , softened
*Garnishes : assorted fresh herbs , cooked and crumble bacon

1 .   Preheat oven to 375* . Stir together first 6 ingredients . Stir in flour until well blended . (mixture will be thick). Spoon batter into lightly greased miniature muffin pans filling completely full .

2 .   Bake at 375* for 26 to 28 minutes or until golden brown . Remove cupcakes from pans to a wire rack and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese . Garnish if desired .