Series 3 of Andrea's Cooktales kicked off this week! This series is complete with a new set, new style, lots of entertainment, and mouthwatering recipes! We will be uploading a new video at the beginning of each month, so check out this preview and subscribe to be the first to know when a new video goes up! SUBSCRIBE Y'ALL!!!!!!
Local Memphis Live: Cooking Segment 3/22/16
Andrea's Cooktales - Series 2, Episode 16 - Homemade Truffle Gnocchi
CLICK HERE FOR FULL RECIPE!</iframe</p>
Andrea's Cooktales - Series 2, Episode 21 - Caribbean Seared Tuna w/ Mojito Sauce
Andrea's Cooktales - Series 2, Episode 17 - Nenne's Pecan Pie
Andrea's Cooktales - Series 2, Episode 4 - Fried Chicken 'N Corncakes w/ Pepper Jelly Syrup
What Do You Do with That: Canned Smoked Oysters
Drop by my blog every week to see an unusual, out of the ordinary, yet easy to find ingredient. I'll teach you about it, give you a quick flavor profile, and of course several recipes and new ideas on how to cook with it!
This week, it's an ingredient that may scare you a little bit but it shouldn't because it's delicious! If it helps at all, the first time I had these I was the most picky eater on earth and refused to eat seafood. My father-in-law made the Smoked Oyster Cracker Bites appetizer, and Tres talked me into trying them. I'm not gonna lie: I loved it and it inspired my very first "What Do You Do with That?" post!
Recipes
Seafood Pasta with Smoked Oysters
Fun Facts
They're at their freshest when packaged! Canned Smoked Oysters are usually steamed when they're fresh, smoked for extra flavor, and finally packaged in oil.
They're easy to find! You can get them at just about any grocery store in the same section as canned tuna and crab.
They're affordable! They are anywhere from $2 to $3 for a small can that will have anywhere from 20 to 30 small oysters in them.
They're a lovely way to eat "rich" on a budget! They're just so darn fancy looking, and they have that slight fishy taste that makes you think of caviar. Now, let me get this straight, they are NOT the flavor of caviar, they just can be served similar and have that slight "ocean" taste.
Flavor Profile
Meaty
Smoky
Slightly salty
Slightly fishy
What else to do with them:
You can do almost anything with smoked oysters that you do with any seafood. Try them in your seafood stew or soup the next time you make it. Replace your crab or tuna dip with a smoked oyster dip. Try them on a crostini or as a replacement for any basic oyster recipe. Or maybe do your next Oysters Rockefeller or Oysters Bienville dish using them!
Local Memphis Live: Cooking Segment 2/22/16
This week, I'm launching a video series on my blog: "What Do You Do With That?!" The series will feature common grocery store items that may be so odd you thought, "what in the world do I do with that?!" These may be items you have seen before but passed right over because you weren't sure how to use them in your cooking. I'm going to help you break that cycle and try new, unique recipes. Each week I will feature a new ingredient with a flavor profile, 2 to 3 recipes to go with each, and other ideas on what to do with them. This is gonna be lots of fun!
5 Tips for Perfect Healthy Soup
Cherry Almond White Hot Chocolate
RECIPE:
Grocery list (4-6 servings):
2 cups fresh or frozen cherries
4 tsp sugar
1 cup white chocolate chips
1 cup heavy cream
4 cups milk
1 tsp almond extract
Whipped cream, for garnish
Toasted sliced almonds, for garnish
Maraschino cherries, for garnish
Directions:
1. Put the cherries and sugar in a food processor and let sit for 10-15 minutes. Blend together and pour into a strainer over a bowl. Using a spoon, press down on the cherry blend to get as much liquid into the bowl as possible. You should have close to one cup of liquid.
2. Heat a saucepan over medium heat. Add white chocolate chips and heavy cream. Whisk until smooth then slowly pour in the milk, cherry juice, and almond extract. Whisk together and serve in mugs when warm. Garnish with whipped cream, almonds, and a cherry if desired.
CHEERS TO HAPPY DRINKING!!
Local Memphis Live: Cooking Segment 2/8/16
Video: Rosy Pisco Sour
The first time I had anything rose flavored, I was in Vegas and had a drink called Walk in the Garden. It tasted like absolute roses! I told myself I had to go home and start cooking with rose water, and since then, I break the rose water out to cook with every Valentine's Day. This cocktail is romantic and heavenly.
Grocery list:
- 1/2 cup sugar
- 1/2 tsp rose water
- 3/4 cup ice
- 1 large lemon juiced
- 3/4 cup Pisco
- 1/4 cup grenadine
- 4 egg whites
- 2 dashes bitters
- Rose petals (optional)
Directions:
1. In a small saucepan, bring the sugar, rose water, and 1/2 cup water to a boil over high heat. Take off the heat and let cool.
2. Add the rose simple syrup to a blender with ice, lemon juice, Pisco, grenadine, egg whites, and bitters. Blend at the highest speed for about 20 second or until foamy.
3. Pour into 4 lowball glasses and garnish with rose petals.
CHEERS TO HAPPY DRINKING!!!
