Friday, August 14, 2009

Oven Baked Caramel Corn - a recipe

My mother loved peanuts, pecans and popcorn and was always searching for recipes to use these ingredients. Here is one of her recipes for a dessert that combines all three ingredients. I loved it then and I think you will too.

Oven-Baked Caramel Corn

· 6 quarts freshly popped corn
· 1 cup unpopped corn
· 1 cup dry roasted peanuts
· 1 cup pecan halves or pieces
· 1 cup margarine or butter
· 1 cup firmly packed brown sugar
· 1 cup sugar
· ½ cup light corn syrup
· 1 tsp salt
· ½ tsp baking soda

Combine popped corn, roasted peanuts, and pecans in a large roasting pan. Melt butter in a large saucepan; stir in sugars, corn syrup, and salt. Bring to a boil; boil 5 minutes, stirring often. Remove from heat; stir in soda.

Pour sugar mixture over popped corn and nuts; stir well. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container. Yields 6 quarts.


Tuesday, August 11, 2009

Barbecue Shrimp - a recipe

Earlier, I told the story of my first visit to New Orleans, and to the Court of Two Sisters on Royal Street in the French Quarter. Here is a recipe for Barbecue Shrimp (one of my personal favorites) that I found on the restaurant’s website.

Barbecue Shrimp

48 large shrimp, heads on
4 tbs. Ground black pepper
½ tsp. Cayenne pepper
½ lb. melted butter
1-cup water
½ lb. melted butter
(DO NOT add salt)
French Bread

Select 48 (approximately 2 ½ lbs.) 16-20-count shrimp with heads on and place in a shallow baking dish large enough to contain shrimp in a double layer. Add water and one half pound of butter. Sprinkle shrimp with black pepper and cayenne and cover with second half pound of butter.

Place in a hot oven (375 to 400 degrees) and roast for ten minutes. Turn with a large spoon and roast for another ten minutes until shrimp are an even robust pink. Serve with extra loaves of French bread to mop up the delicious liquor created by the butter and roasted shrimp. Serves 4.