Seared Ahi Tuna, Taters, Broccolini

Birthday Carrot Cake

Carrot Cake Recipe:

1 cup walnuts
3/4 lb carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup safflower, vegetable or canola oil
2 tsp vanilla

Frosting:
1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups powdered sugar, sifted
1 tsp pure vanilla
1 tsp lemon zest

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter 2 - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 

Toastthe pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. 

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to30 minutesor until a toothpick inserted in the center comes out clean.  

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

Serves 10 - 12.

Cream Cheese Frosting:In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.  

Read more:http://www.joyofbaking.com/CarrotCake.html#ixzz1qoakaGDM

Cheesed up Scalloped Taters

Butter
3-4 cloves garlic, chopped
1 onion, chopped (or strands)
2 Tbs flour
3 cups milk
salt, pepper
2 tsp spanish paprika
2.5 lbs taters, unpeeled, sliced
1 cup shredded cheese (gruyere, cheddar)
1/3 cup grated parmesan

Use big pot, thicken before adding taters.

Ceviche

0.4 lb Sea Bass
2 Tbs lemon juice
3/8 cup lime juice
1/4 green apple
1/3 jalapeno
1/3 cucumber, seeded
1/2 avocado (or maybe a full one)
cilantro

could add: bell pepper, habanero, red onion

jambalaya

• olive oil
• 2 chicken breasts, cubed
• 1 tablespoon Essence d'Emeril 
• 2 medium onions, chopped
• 1/2 pablano pepper, chopped
• 2 bell peppers, chopped
• 2 big stalks celery, diced
• 2 cloves garlic, minced
• 1 qt canned tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 cups rice
• 3 cups chicken stock
• 1 package Andouille sausage, sliced
• Salt and pepper

Note- rice ratio might be off

rub chicken with essence mix, heat oil in dutch oven and sautee chicken.  Add garlic, onions, peppers, celery and cook for a few minutes.  Add tomatoes, bay leaves, worcestershire and hot sauce.  Add rice, stock, sausage, and cook until rice is tender and it gets to the right consistency.  

Taco Salad

Mixed Greens
Carrots
Scallions
Cilantro
Flour Tortillas
Emu
Taco Seasoning
Taco Sauce
Sour Cream
Cheddar Cheese

Flour tortilla bowls were baked at 400 degrees for 8-10 minutes

Baked Buffalo Wings

The best we've come up with for baked (not fried) Buffalo wings.

Chicken Wings
Buffalo Sauce

Preheat oven to  400 degrees. Dry the wings with a paper towel. Toss the wings in sauce and place on a drying rack on top of a foil-lined cookie sheet.  Put wings on rack and bake for 45 mins to an hour until they are a little browned and crisped. Remove wings from the tray and toss again in sauce.  Serve with blue cheese, carrots and celery.

Buffalo Sauce:
We use either Franks wing sauce, Anchor Bar sauce or Franks Red Hot heated in a sauce pan with butter, garlic and cider vinegar.