Today’s first request comes from Jenny Szalwinski for a Mexican coconut rice and a recipe for varieties of nachos. Ms. Szalwinski writes: “I visited a restaurant called Neo in Asheville, and Mexican coconut rice was on their menu. I was intrigued. Also, I know that nachos are often on appetizer menus at Mexican restaurants, and I would like to know how to make nachos with several variations, vegetarian and otherwise.”
Julie Hill, who was visiting Chattanooga from West Tennessee, asked for help in finding recipes for kale crisps and a new way to cook squash besides sautéed and in a casserole with stuffing.”
And the final request for today is from Yeast of the Ridge who wants to know how to prepare baby back ribs at home on his new grill.
Ginny Gaines doesn’t only love making use of cookbooks; sometimes she just likes to read them. One of her favorites for reading is Nathalie Dupree’s “Southern Memories,” from which this recipe comes.
Onion Pie
1 (9-inch) pie shell, baked about 10 minutes
2 Vidalia onions, thinly sliced (about 2 cups)
2 cups grated Cheddar cheese (sharp or mild)
1/4 cup heavy cream
Arrange half the onions in the prebaked pie shell and top with half the cheese. Add a second layer of onions and cheese and drizzle with the cream. Bake 25 minutes at 400 F or until cheese is lightly browned. Cool slightly, cut into wedges and serve.
The coming of peach season brought Yeast of the Ridge to the produce stand and then to her files, where she found this recipe listed as one of Southern Living magazine’s all-time best desserts.
Deluxe Peach Ice Cream
6 cups mashed peaches
1 cup sugar
3 eggs
1 1/2 cups sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 cup whipping cream
1 tablespoon vanilla extract
Combine peaches and 1 cup sugar; stir well and set side. Beat eggs at medium speed in an electric mixer until frothy. In a separate bowl combine 1 1/2 cups sugar, flour and salt; stir well. Gradually add sugar mixture to eggs; beat until thickened. Add milk; mix well.
Pour egg mixture into a large saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats a metal spoon (about 15 minutes). Remove from heat and set pan in cold water; stir gently until cool. Stir in cream, vanilla and peaches. Pour mixture into freezer container of a 1-gallon ice cream freezer. Freeze according to manufacturer’s instructions. Let “ripen” at least 1 hour before serving.
It’s good to have more recipes from Camille of Hixson, both for seafood.
Maple Teriyaki Salmon Filets
1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons soy sauce
2 tablespoons finely chopped onion
2 garlic cloves, minced
4 salmon fillets (about 2 pounds)
In a bowl combine the first 5 ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for 1 to 3 hours. Drain and discard marinade. Broil salmon 4 inches from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with a fork, basting frequently. Makes 4 servings.
Pecan-Crusted Tilapia
1 cup pecan meal (find in the produce section)
1 cup Italian seasoned bread crumbs
1/4 cup flour
1 teaspoon salt
1/2 cup milk
1 egg
1 pound tilapia
2 tablespoons olive oil
1 tablespoon white wine
Combine pecan meal and bread crumbs in a bowl. In a separate bowl, mix flour and salt. Whisk milk and egg in a third mixing bowl. Heat sauté pan on medium-high for 1 to 2 minutes. Coat each piece of fish with flour mixture. Dip coated portions in the egg mixture and allow excess to drip back into the bowl. Coat with pecan/bread mixture. Add oil to pan and swirl to coat. Sauté fish for 2 to 3 minutes each side. Add wine and simmer until the wine has evaporated (about 1 minute). Makes 2 servings.
Until next week …
TO REACH US
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