AskChef Email

Dear Chef Rouler,
One of my favorite summer desserts that you make is Strawberry Shortcake.  I’m thinking about making it for dessert this week if we have friends over for dinner.  Can you please post the recipe?
Thanks,
Lauren

Dear Ms. Shortcake,

A true shortcake is sweeter than just making a baking powder biscuit. Here is the recipe I use.

STRAWBERRY SHORTCAKE
Shortcake
2C        Flour
¼ C      Sugar
3 tsp     Baking Powder
½ tsp    Salt
½ C      Butter
¾ C      Milk
 
Preheat oven to 450°
Sift Flour, sugar, baking powder and salt into large bowl
Cut Butter into small pieces and add to flour mix with a pastry blender or your fingers.
Mixture should be coarse,  like cornmeal or size of small peas.
Make a well in center of mix, Add milk and fold in just enough to absorb moisture.
Turn into GREASED 9” pie pan or 8×8 baking pan.
With “floured” fingers, press batter into corners and distribute evenly. Sprinkle top with more sugar
Bake for 15 minutes until golden brown
Strawberries
Hull and slice large berries into spoon sized pieces.
Add Sugar if needed (1/2-3/4C)
Mash just enough to create a juice.
Slice warm shortcake, butter both sides.  Place bottom half on plate or bowl. Add one layer of berries, top with other slice, more berries and whip cream or half & half.  Sprinkle more sugar on top if desired.

As always, Thank You for using www.askChefRouler.wordpress.com

 

July: Meat and Veggie Month

 It’s hot and we don’t want to cook dinner as such, so marinate some meat ( beef, pork or chicken). Cube up some veggies and make Kabobs.  I microwave the veggies for 2 minutes to soften so they don’t “break” when you skewer them. 

 Green beans, Burpee Bush Contenders and I swear by them,  are producing a bowlful a day. Cukes are in, I like to slice into sour cream, fresh dill and a dab of mayo.  Add watermelon for a cute blond I know and it’s a filling meal.

Prep time 5 minutes, cook time 10 minutes,  other than boiling water for beans, clean up of pots and pans Zip.

AskChef Emails

Dear Chef Rouler,
I am helping to plan a Mexican-themed party for 8-10 people and would like to have make your own tacos as part of the celebration.  What recommendations do you have on quantities of ingredients, etc.?  There will be excessive alcohol consumption at said party, so more food is better…
thanks,.
Katie
Dear Senorita Katie,
Tacos,  Hard   Soft  small 6″ for both
figure 2-4 per person.  ( what is your gender mix?)  10 x 4 = 40
 Meat no more than 2 oz per taco   10 x 4 x 2 = 80 oz or  5 #,    2 # chicken,  3 # Gr Beef
Pre cook and season.
Toppings
Cheese: 1- 1-1/2 oz per taco  40 -60 oz   3-4#   If you can find Queso Blanco for crumbling it would be good.
Otherwise Sharp Cheddar, Pepper Jack, Jack, Colby/ Jack
Black Beans,  2 cans = 32 oz  or Refried Beans 2 cans or mix/match
Tomato, lettuce, onions, red/green peppers  1 oz total  40 oz  or  about a #1 each
Jalapeños, Black  Olive slices, Salsa med + Hot,  Tortilla Chips, Queso Dip. Sour Cream. Hot Sauce and of course Guacomole !!
Lots of napkins

Margarita    1- 12oz can of Limeade

                          12 oz ( fill can) of Tequila

                          6 oz (half can) Triple Sec   

                         Stir, fill pitcher with crushed ice

                                                                 OR pour into blender and add ice to top, Liquify

                                                                Salt, Lime

Makes one pitcher of drinks or about 6- 8 oz cocktails.

One drink an hour plus one drink to start party =  10 + ( 10 x # hours) = total drinks divide by 6 = total cans of Limeade.

As always, Thank you for using www.askchefrouler.wordpress.com

RBates

Asst to the Chef

Laissez Les Bon Temps Rouler Catering and Event Planning

 

July 4th……….what else but RIBS !!!

What’s more American than Baby Back BBQ Ribs on the Fourth of July?

Chef Rouler has some simple steps to making some mighty tasty ribs in your own backyard.

Rub Dem Ribs!   Mix up dry rub (recipe below) or buy a Rub of your liking. Ribs should sit for 2-4 hours or overnight

Soak wood chips 2-4 hours or overnight in water

Dry Rub
                                                    1c        Brown Sugar

1/4c     Emeril Essence or other Cajun Spice
1/4c     Canadian Steak Seasoning
2Tbs   Salt
2Tbs   Paprika
1Tbs   Garlic Powder
 1Tbs   Cumin                                                  
                                                     1Tbs   Black Pepper
                                                    1Tbs   Cayenne Pepper (hot) or Chili Powder (Medium)
                                                    1Tbs   Thyme

Preheat grill to 400 degrees.

Make a foil container for wood chips and place on grill.
A small foil bread pan works great!

 

Score Ribs on grill and sear in juices

.

 Reduce heat to INDIRECT and 300-325 degrees. Monitor temperature and wood chips for the first 15 minutes to assure that the ribs are not burning and the chips are starting to smoke. Add more wet chips as needed to increase smoke and keep chips from setting on fire.  If you don’t have 3-4 burners on your grill, you can place ribs on two layers of foil to remove them from direct heat.

Cook for 2 hours, checking every 20 minutes to adjust heat (300-325), add chips and turn racks.  After 2 hours, ribs should be pliable but bones will not pull out.

Option #1:  Place ribs in baking pan, add one bottle of Brown Ale or Porter, cover with foil  and place in a 300 degree OVEN for 45 to 90 minutes. When outside bones can be pulled from rack, Ribs are done

Option #2: Continue to cook on grill for 45 to 90 minutes for same bone pulling result.

You can serve immediately, adding BBQ sauce for 2 minutes on each side or serve as is with sauce on the side.

OR you can remove from heat, cool and place in refrigerator until needed. To heat (FLASH), heat grill to 400, place ribs on grill and cook for 20 minutes, turning often as not to burn or char edges. Add sauce as mentioned above.

Have a safe, happy, finger lickin’, lip smackin’ and bone suckin’ good Fourth of July !!