Wednesday, May 18, 2011

If You Are Going To Put Your Foot In Your Mouth...

It might as well be well seasoned! 

For all of the Star listeners, cooking foot apparel is just not a good idea, nor is it good eats!  Nutritionally speaking, it's just bad.  See, although the styles are endless, the material is not.  Before you think about eating the inedible, you need to consider the "ingredients".  Fibers, such as cotton, cannot be digested by the body.  Man made products contain chemical colorings and polymers, and are certainly not organic!  In my kitchen shoes are not going to be served, BUT shoos and chouxs are!  So, here are some recipes that will make your tootsies curl.


Pate a Choux
A light and airy puff pastry that is the shell for eclairs and cream puffs.

1 c      Water
3 oz    Butter
1 Tbl   Sugar
6 oz    Flour
4         Eggs

1- Pre-heat oven to 425 degrees
2- Bring Water, Butter, and Sugar to a boil.
3- Add Flour and stir until a dough ball forms.
4- Let cool for 3 minutes.
5- Put dough in a mixer at low speed... add 1 Egg.  When the Egg is completely combined, add another
     until they are all incorporated into the dough.
6- Put paste in pastry bag and pipe golf ball sized rounds on a sprayed cookie sheet.
7- Bake at 425 degrees for 12 minutes.
8- Lower oven to 325 degrees and bake for 15 more minutes.
9- Pierce puffs when you remove them from the oven.
10- Let cool and fill with sweet or savory filling.
11- ENJOY!

Maque Choux
"Mock Shoe"a traditional Louisiana dish.  It is usually served as a vegetable accompaniment.

2        Ears of Corn
1Tbl   Veg Oil
1/4     Onion, diced
1/4     Green Pepper, diced
1/4     Red Pepper, diced
1/4     Zucchini, diced
1/4     Squash, diced
1 tsp  Cayenne Pepper
1 tsp  Smoked Paprika
TT     Salt and Pepper
1/4 c  Heavy Cream

1- Saute the Vegetables in the Vegetable Oil.
2- Add the Heavy Cream and Seasoning.
3- Cook at low heat for 15 minutes.
Moo Shoo
A Chinese dish comprised of stir fried cabbage.
1 oz      Shitake Mushrooms
1/2 tsp  Sesame Oil
1/2 tsp  Veg Oil
1           Egg
1 tsp     Ginger, minced
1 tsp     Garlic, minced
2 c        Cabbage, sliced
1/2 c     Red Pepper
1/4 c     Green Onion
1 Tbl     Rice Wine Vinegar
1 Tbl     Sherry
1 Tbl     Teriyaki
1 Tbl     Hoisin Sauce
1- In Oils, cook Eggs, and set aside.
2- Saute Vegetables.
3- Add Vinegar, Sherry, Teriyaki, and Hoisin and toss.

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