Category: Misc.

Quick and Easy Soft Corn Tortilla Beef Tacos in less than 20 minutes

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Summer time means less time in the kitchen for many people.This is just a quick recipe recipe I threw together with what I had on hand. Bear in my mind I don’t claim to be the voice of authenticity, but rather the voice of improvising and using whats on hand.That being said what does one do with frozen thin sliced Shabu Shabu style beef(from the butcher in Chinatown), onions, tomatillo sauce, and cheese? Make a taco! But if you have a few mouths to feed or even feed just one and have little time, this is a quick one for you.

Components:
Corn Tortillas
Sour Cream
Tomatillo Salsa
Cilantro
Beef or Chicken ( ground versions work well to0)
Onions
Queso Fresco
Spices( salt or salt free seasoning, pepper, chipotle,Chili powder, garlic,etc)
Pickled Jalapenos and Carrots
Brown your meat and onions in a lightly oiled skillet. Season to taste with salt, pepper, chipotle, etc. Set aside. Heat corn tortillas on each side in an ungreased skillet. Dress each tortilla with meat, cheese, sour cream, tomatillo, and cilantro. Garnish with lime.
* I made mine salt free with salt free seasonings blend. The lime and tomatillo add flavor as well).

Peach Souffle for Antonin Caremes Birthday

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Do you know who Antonin Careme in this world of Food Network and Celebrity Chefs who are here today, gone tomorrow? Well he was the first celebrity chef and the culinary world owes so much to him. Born in Paris to a very poor family,Marie Antonine -Careme was cast out in the streets as a child and forced to make his way in the world during the French Revolution. He started as a kitchen boy and eventually worked under a famous pastry chef, who saw his talent.Careme moved onto his own shop. He was fascinated with architecture and self taught himself many principles. From this he created elaborate piece montees (pastry sculptures). He went onto cook for Napoleon, Talleyrand, George IV, the Romanov’s, Rothschild’s, and countless others in high society and heads of state all over Europe.Careme is credited with inventing the chefs hat, the vol a vent, the souffle, and the service a la Russe (serving one dish after another in proper order) rather than the service a la francaise( all at once).He died at the age of 48 , sickly from the hazards of carbon monoxide from the kitchen back then. Grande Cuisine is because of Antonin Careme and he left behind several published works.

A more modern and fascinating book was written by Ian Kelly called Cooking For Kings, The Life of Antonin Careme, The First Celebrity Chef. Its a great biography with actual recipes from Careme himself.One of my favorite bloggers Louise called out his birthday to me in a post where she mentioned him.I didn’t think I would have the time to make a recipe of his, but flicking through my copy of this book I found a simple souffle aux fraises ( strawberry souffle). While I didn’t have strawberries, I decided to use peaches.This has to be one of the easiest souffle recipes I ever found. I followed his rough instructions and adapted it to a more modern technique. One helpful hint he gives ,as he had to keep them puffed as they went from the kitchen through vast palaces, and then the table, was to keep hot bricks on the baking dishes . I kept mine on a hot pizza stone on which I baked them and it somewhat worked for a bit.They will fall, however.

Peach Souffle in honor of Antonin Careme’s Birthday
makes 6 mini souffles or one large souffle dish
3 peaches ( peeled and sliced)
2 tbs sugar
2 tbs powdered sugar
4 egg whites
1/8 tsp ground ginger
butter and some sugar for ramekins
Butter and sugar ramekins. Set aside, preheat oven to 350F. Put peeled and stoned peaches in blender. Puree, add ginger and granulated sugar. Whip up egg whites with a mixer or stand mixer until stiff with the powdered sugar. Gently fold in peach puree. Pour into ramekins and set on a baking sheet or baking stone. Bake for 15-20 minutes until puffed and golden. Dust with powdered sugar and serve immediately.

Real Housewives Cocktail Contest…The Countess’ Cherry Lime Gin Rickey


If I had to relate to anyone on Bravos Real Housewives franchise it would be the Countess. What can I say, she’s great, Like a tall glass of lemonade that keeps going even when life throws some merde her way and her cast mates aren’t always the most gracious. LuAnn gets a lot of flack in democratic America for supposedly flaunting her title. But come on, most people would. Some old Glamah lore is that I hung around a few titled folks in my Paris school days, and the allure is there no matter how nonchalant you try to be. Its fascinating when one can trace their families achievements and scandals for hundreds, even thousands of years.The Countess earned that title being the consummate wife while her Count was off wheeling and dealing for the most part. Another aspect I relate to heavily as Certain Someone spends a great amount of time away for his work.
I chose to make a Gin Based drink with the Countess as my muse.Gin has been produced commercially for over 400 years and goes well with fruit.When I think of Gin I think of Old Line, Class, and another era. Naturally I used Gordon’s which is by Appointment to her Majesty Queen Elizabeth , the grandest title of them all.I made the drink more fun and common with the addition of lime juice and cherries. I can see The Countess drinking this while watching the polo at Bridgehampton or even sitting by her pool as she plots out the next chapters of her life without the lowdown Count.So raise you glass to the housewife with the most class.
There is still time darlings to enter The Real Housewives Cocktail Contest. You have until June 20th!
(Absolutely no affiliation with Bravo TV, just good ole food blogging fun).

The Countess’ Cherry Lime Gin Rickey
*thanks to Kayce for the inspiration and advice
6 organic cherries pitted
Juice of 1 organic lime
1 shot glass of Gordon’s Gin
2 tablespoons of simple syrup
Crushed ice
Club Soda or Seltzer Water
Muddle the cherries, lime and simple syrup in a tall glass. Top with Crushed ice.Pour in Gin and top off with Club Soda. Garnish with a slice of lime.

Historical Trivia on the origin of the Countess title.

Real Housewives Cocktail Contest

I have a dirty secret. I am addicted to Bravo’s Real Housewives series. I admit it and not ashamed! And I have found other foodies like me via Twitter who are obsessed too.”And let me tell you something…we are as thick as thieves” .Watching the girls from the OC, Atlanta, NYC,and now New Jersey makes us all laugh and cringe at the same time.
So we decided in Tweetville to come up with a cocktail contest. Let any of the housewives from the series be your inspiration. You know Kim and Ne Ne loved their white wine. Ramona cant get enough of her Pinot Grigio. Tamara’s husband started a tequila business. And who has not heard of Bethenny’s Skinny Girl Margaritas at this point!If you need more research go here and check out all the shows, blogs, and recaps.
So come up with your best drink reflecting your favorite character.
Deadline June 20! We will all vote after the round up and the prize will be a book of cocktails or something TBD.
Get Mixing!
Send me your entries, links, and photos to cococooks(AT)hotmail(DOT)com by June 20.
* Not affiliated with Bravo TV.

Military Wives Cookbook …Old Fashioned Banana Pudding

I was fortunate to receive an email from Sourcebooks asking if I could take a look at their Military Wives Cookbook,200 Years of Traditions , Recipes, and Remembrances. This treasure of American historical lore and modern vignettes is the brainchild of an accomplished Military wife herself , Carolyn Quick Tillery.She’s a go getter who having a law degree and retired form the Air Force, decided she needed a ‘portable career’ as her husband , still in the Air Force was constantly assigned all over the world in various posts.So she combined her love of history and food , thereby forging a career. A pretty successful one at that.
I admit, I know nothing about the whole military culture and lifestyle. As an account executive I had an account on a naval base and saw a glimpse. I envied those PX Stores for the great deals.What I did see was my hard working sales staff who may have had a spouse in service and was used to the ordeal of moving around , or them being way , and surviving on limited means. I saw the cadets come in every few weeks after graduation to pretty up a bit and get their cosmetics before heading off to some new assignment. For many it was there first time away from home perhaps. I admit I am pretty privileged and spoiled at times, but I can recognize the great sacrifice those that serve and their families make for our country. It takes a strong woman, or man to support that spouse in service. Lets honor them on Friday May 8th , which happens to be Military Spouse Day.Our current First Lady of the United States, Michele Obama has vowed to focus on aiding Military families.
Military Wives Cookbook is chock full of recipes from today to 200 years ago. I was expecting Americana type of recipes, which there were plenty, but also got some international ones , reflective of the wives travels all over the world. The author assembles the recipes into menus with themes. For example a Colonial Thanksgiving or Christmas in the Confederate White House. The cookbook is divided into 6 sections:
Teas and Coffees
Buffets, Brunches, and Lunches
A Taste of Home: Dinner Family Style, Alfresco Dining
Over There: An International Affair
Home for the Holidays and Other Celebrations
It was hard to pick a recipe to try out. But I was drawn to the Old Fashioned Banana Pudding, because it reminded me of my mother and is a tradition in the Black community and others as well . You will find this at every event or picnic this summer. A lot of people fake it with pudding mix and vanilla wafers. I like it old school.
Note I was out of Vanilla wafers but had Vanilla Biscuits , that worked fine. A coworker of mine uses shortbread , which is also a great substitute. I shamefully admit I polished this off and gave a bit to a neighbor. Nothing was wasted. It was that good. I might play on this recipe with chocolate chips or banana rum one day.
I will be giving away a copy of this cookbook. The drawing runs until May 12.Just leave a comment! And be sure to check out Month Of Edible Celebrations posts on this great book and her giveaway as well.

Old Fashioned Banana Pudding
adapted from Military Wives Cookbook 200 Year of Traditions, Recipes, and Remembrances
6 servings
2/3 cup Sugar
1/2 cup all purpose flour
2 cups half and half( I used heavy cream and milk combined)
1/2 tsp salt
3 egg yolks
2 tbsp butter
2 tbsp vanilla extract
1 12 oz box vanilla wafers
2 cups bananas (ripe)
Preheat oven to 350 F.
In a double boiler over boiling water, combine sugar, salt, and flour.Add half and half and stir constantly until mixture thickens.Remove from heat.Place egg yolks in separate bowl. Gradually while stirring constantly( I use a stand mixer for this to free up hands) add some of the hot cream mixture to the egg yolks to temper. Then add the egg mixture back to the cream in the pot.Cook to a simmer and thickened. Remove from heat. Stir in butter and vanilla. Cool for a bit while you assemble the pudding.
In a baking glass dish, layer vanilla wafers first, the sliced banana, then pudding, Continue layering of wafers, bananas, pudding, ending with pudding on top. Set aside.
Make Meringue topping.
2 egg whites
1/4 tsp cream of tarter
1/2 tsp vanilla extract
1/4 cup confectioners sugar
In a bowl whip egg whites, with cream of tarter with a electric mixer or use your stand mixer. Whip until they hold stiff peaks.Fold in vanilla extract and confectioners sugar.
Spread atop the pudding and bake for 10 -15 minutes until golden.


I know I missed the deadline by a few days, but I want to offer this up for the Retro Themed Waiter There Is Something In My Soup.