| Eagle Rock Eats |
RECIPES
Back to Front Page| SPICY CURRIED SHRIMP | |
| 3/4 lb. raw, medium shrimp, cleaned, with shells left on | 2 tbsp olive oil |
| 1 tbsp lemon juice | 1 tbsp white wine worcestershire sauce |
| 2-3 cloves garlic, minced | |
| 1 tsp Old Bay seasoning | 1 tsp Tabasco sauce |
| 1/2 tsp hot madras curry powder | 1/4 tsp freshly ground black pepper |
| pinch of salt | Salt & Pepper |
Mix all ingredients (except shrimp) in a shallow dish. Add shrimp and coat thoroughly. Put shrimp on skewers. Barbecue a few minutes on each side, brushing with remaining marinade - just until shirmp skins are orange, and the meat is opaque white.
| EASY STUFFED PORK CHOPS | |
| 2 thick boneless pork loin chops | 8-10 Ritz crackers |
| 1 tsp dried sage | 1 tsp dried parsley |
| 1 egg | 1-1/2 oz. box of raisins |
| 2 tbsp olive oil | 1 cup sherry |
| 2 sprigs fresh sage leaves | Salt & Pepper |
In a small bowl, crumble the crackers. Mix in the dried sage, parsley, raisins and a pinch of pepper. Add egg into mixture and stir. (The mixture should be moist, but not overly gloppy; if it is so, add more cracker). Slit the pork chops to make pockets, and stuff with the mixture, sealing with toothpicks. Season the outside of the pork chops with salt and pepper. In a dutch oven, heat the olive oil over medium-high heat, and brown the pork chops well on all sides. Add the sherry and turn the heat to low. Put the sprigs of fresh sage over the pork chops. Cover and cook on low for 40 minutes. You can serve the pork chops as is, pour a little of the pan drippings over then, or, for a stronger flavor, reduce the pan drippings by boiling, and then spoon over the chops. DON'T FORGET TO REMOVE THOSE TOOTHPICKS!
| MEXICAN DOVER SOLE | |
| 6 fillets Dover sole | flour |
| milk | 3 tbsp olive oil |
| 3/4 tsp Emeril's Southwest Essence | 1/4 cup chopped fresh cilantro |
| 2 tbsp minced fresh chives | 1/2-3/4 cup sherry |
| 1/2 cup chopped onion | 2 cloves garlic, minced |
| salt | pepper |
Dip the fillets in milk, and dredge in flour. Sprinkle the fillets with the Emerils spice, and a pinch of salt and pepper. (You can substitute a combination of chili powder & cayenne pepper, if you don't have Emeril's mixture). In a heavy skillet, saute the fillets until brown, about 5 minutes per side in 2 tbsp of the oil. Remove, and set aside the fillets. Add the remaining tbsp of oil, and saute the onions and garlic. Deglace the pan with sherry, add cilantro and chives. Return fillets to skillet, turning to coat. Turn heat to medium-low. Cover and cook for 10 minutes. Serve with pan sauce.
| AMERICAN FRIED POTATOES | |
| 2-3 large russet potatoes, peeled and diced in 1" cubes | 1 medium onion, sliced |
| 2-3 tbsp olive oil | salt & pepper |
Heat oil in large iron skillet over high heat. Add potatoes and onions, sprinkle with generous pinch of salt and a few grinds of black pepper. Stir frequently, scraping sides of skillet, for about 10 minutes. Decrease heat to medium, stirring occasionally, for 15 minutes. Return heat to high, again stirring and scraping the blackened bits frequently, for a few minutes.
| VEAL WITH SHALLOTS AND PORTOBELLO MUSHROOMS | |
| 2 pieces veal cutlet, about 1/2 lb, pounded thin | 2 tbsp snipped fresh parsley |
| 2 large shallots, sliced | 1 tbsp paprika |
| 2 portobello mushroom caps, halved and sliced | 3 tbsp olive oil |
| 1/2 cup dry marsala | 1 tsp butter |
| 1/2 cup heavy cream | Salt & Pepper |
Season veal with salt and pepper. In a heavy skillet, over medium high heat, brown well in 2 tbsp of hot oil. Remove and set aside. Add additional tbsp of oil, and saute mushrooms and shallots. Remove and set aside. Deglace pan with marsala and reduce. Lower heat. Add cream, paprika, parsley, stirring constantly till sauce reaches nice consitency. Salt and pepper to taste and pour over veal, mushrooms and shallots.
| BRATWURST AND SAUERKRAUT | |
| 4 fresh bratwurst sausages | 3 cloves garlic, mashed |
| 1 or 2 tbsp olive oil | 3 tbsp caraway seed |
| 1 large onion, sliced | 1 tsp dry mustard |
| 1 quart sauerkraut, rinsed | 1 bottle of beer |
In a dutch oven, in hot oil, over medium high heat, brown bratwurst, then cut into bite size pieces, and continue browning for another minute or 2. Remove bratwurst. Heat onion and garlic until onion starts to soften. Add 2 tbsp of the caraway seeds, and the mustard. Stir to mix in. Slowly start pouring in the beer to deglace the pan. Continue until about half the beer is in. Add sauerkraut, remaining tbsp of caraway seeds, and the rest of the beer. Bring to a boil. Lower heat and cover. Cook 15 minutes covered, then uncover and cook another 15 minutes, until most of the beer has evaporated. Serve with a slotted spoon.