A little different kind of post, but one thing that can make a huge difference in your cooking. Everyone loves the taste of butter but butter burns rather easily. In fact about 250º, which is not hot enough to saute’. By clarifying your butter you raise the the smoking point to about 350º. Now you can cook without the fear of burning butter. The reason for the high temperature before burning is that you have taken out the ingredients that will burn and left the oil. What burns is the sugar, milk solids and water. Once removing these items you are cooking with oil. You can save the part you remove and use it for seasoning on items such as popcorn. So here is the process.
- Heat sticks of butter, I usually clarify at least one pound at a time.
- Remove items that are floating on the top and pour off the middle, which you will keep.
- The oil can now be stored at room temp with out the worry of the butter turning rancid.
Melting the butter
Pouring melted butter into a clear pitcher.
The butter starting to separate and layer up.
After removing the top pour off the oil being careful not to get the bottom portion.
Just the oil left
Wow it has been a long time. I have been busy and had to many irons in the fire. My wife and daughter headed to Europe for a few weeks so I headed to the coast to do some fishing. I have had a few meals worth talking about so I will try to get them posted as soon as I can. The meals were not anything overly hard to put together, but preparing them our 5th wheel is a challenge. The first I want to post up is a quick little shrimp dish I threw together that will be easy for anyone to prepare.
First I started some water to boil for the linguine. I added a little oil and some salt to the water. While I was wanting for the water I started dicing a package of mushrooms and about 1/4 of an onion. I also minced three cloves of garlic. The water was boiling so I added the pasta. I heated a pan with a stick of butter and added the onions. I sautéed them until translucent then I added the garlic. The garlic was cooked for about 60 seconds, then i added the mushrooms. Once the mushrooms were finished I added 2 pounds of peeled and deveined shrimp. It only took about 3 minutes to have the shrimp cooked. once they were almost done I added a package of cherub tomatoes that hd been sliced in half. While the tomatoes were heating I poured in about 1/2 cup of white wine. I seasoned with salt and pepper to taste. The pasta was removed and drain. I topped the linguine with the shrimp mixture and topped it with grated parmesan cheese.
- 1 lb Linguine
- 2lb Peeled and deveined shrimp
- 1 pkg Mushrooms
- 1 pkg Cherub tomatoes
- 1/4 Onion diced
- 3 Garlic cloves
- TT Salt and Pepper
- TT Parmesan Cheese grated
sauteing the onions, garlic and mushrooms
Adding the shrimp
Finishing up with the tomatoes and some wine
I had some old friends drop by and visit the other night. They showed up hungry and expecting something great. I chose a recipe I got from a friend and one of my own. While I was in the outdoor kitchen taking care of the seafood the wife fixed a couple of sides in the house.
- 1 Onion
- 1 Stick of butter
- 1 Bunch of cilantro
- 10 tilapia fillets
- Picante Sauce
- Fajita seasoning
- Start fire
- Slice onions into rings
- Slice butter into thin slices
- Season fillets
- Make a foil boat to cook fish in
- Place onions on boat over the fire
- Spread butter pats around on the onion rings
- Place fish on the rings
- Pour sauce over the fish
- Sprinkle cilantro across fillets.
- Cook till the fish heats through and becomes flakey
While the fish was cooking I prepped the shrimp and started cooking it. I had already peeled and deveined the shrimp, I just had to season and cook the shrimp, the shrimp cooks much faster then the shrimp. Remember shrimp is cooked when it curls into a C and is overcooked when it curls into an O.
- 3 lbs Shrimp (peeled and deveined w/tail)
- 4-6 Serrano Chilies (red if you can get them) sliced thin
- 6 Garlic cloves minced
- TT Spanish Paprika
- TT Sea salt
- Olive Oil
- White wine or sherry
- Heat oil in cast iron skillet
- Add chilies and saute
- Add garlic
- Add shrimp
- When shrimp is almost cooked, add paprika and salt
- Toss shrimp in the hot oil and seasonings
- Add wine till warm
With the shrimp and fish finished we headed to the house. We had a great salad, squash and red potatoes.
Categories: Appetizers, Entrees, Grilling, Texas Style Cuisine
Tags: butter, cilantro, fish, onion, picante, picante sauce, sherry, shrimp, tilapia, wine