Let's Dish With Linda Lou

Where You Taste The Love

The Perfect Scrambled Eggs

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There’s a technique, believe it or not, to making The Perfect Scrambled Eggs.

Years ago, Melissa and I visited Disney’s Animal Kingdom and ate breakfast at their famous, Boma-Flavors of Africa, Breakfast Buffet. They’re known for their scrambled eggs so, of course, I tried them. They were the most amazing scrambled eggs I’d ever eaten. The eggs were fluffy, but cooked through, and filled with goat cheese and chives. That’s when I made the decision to practice making scrambled eggs at home.

Beating the eggs for a longer amount of time and then cooking them low and slow is key to making the perfect scrambled eggs. The longer they’re over the heat will determine how you want your eggs to be cooked. Soft and fluffy will take less time than compared to dryer more well done scrambled eggs.

To see more of my video recipes, search Always Home Cooked on YouTube.

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Prep Time: 5 minutes (whisking the eggs is included in this time)
Cook Time: approx 10 minutes.
Total Time: approx 15 minutes
Yields: 4 servings
Equipment: 12-inch non-stick sautèpan, large mixing bowl, whisk

Ingredients:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
1/4 cup of whipped-style cream cheese, room temperature (substitute 4 ounces of goat cheese, or 4 ounces of feta cheese, 4 ounces of Queso fresco, or 1/2 cup, your choice, of freshly grated cheese)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Directions:
In a large bowl whisk together the eggs, half and half, Kosher salt, and fresh ground black pepper together. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.

Preheat a 12-inch sautépan on medium heat. Once the egg mixture is ready to go, turn the heat down to medium-low. Continue whisking the eggs allowing the temperature of the burner to adjust. Add the egg mixture to the pan. As the eggs begin to set, gently pull the eggs across the pan, using a rubber spatula, forming large soft curds, continue cooking-pulling, lifting and folding the eggs, until thickened and no visible liquid egg remains.

Do Not rush this process, times may vary slightly, approx.10 minutes. Remove the pan from the heat before folding in the cream cheese (goat cheese or feta) and fresh chives. Season with a light sprinkling of Kosher salt and pepper to taste.

Transfer the eggs to a serving bowl. Best served hot! There you have it my Perfect Scrambled Eggs.

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Philly Cheesesteak Dip

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The Philly Cheesesteak has to be one of the most loved sandwiches today. Now think about those flavors in a dip. Set this dip out at one of your parties and I promise you it will be the first dish to disappear.

The type of steaks I’m using are top sirloin fillets. They’re nice and lean and great for this dish. The first thing that I do for this recipe is to make the steaks in advance. If you can, the night before would be ideal. The reason is after they’ve finished cooking, you want the steaks to be cold and firm before cutting them up into bite-size pieces.

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Olive Oil

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Garlic And Onion Powder

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shallots

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Prep Time: 20 to 25 minutes
Inactive Prep Time: 1 hour
Cook Time: 25 to 30 minutes (times may vary slightly)
Total Time: 1 hour 55 minutes
Yields: 4 servings
Equipment: large mixing bowl, 1 (1-quart) casserole dish, 1 (8-inch) sauté pan, 1 (12-inch) cast-iron skillet, 2 rimmed baking sheet pans

Ingredients:
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of garlic powder
2 (4-ounce) Top sirloin filet steaks, cooked, cooled, and diced into bite-size pieces (reserve 1/4 cup of cooled diced steak for the top)

1/2 cup of shallots, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup of good mayonnaise, room temperature
1 (8-ounce) bar of cream cheese, room temperature
1/2 a cup of Provolone cheese, freshly grated
3/4 cup of shredded whole milk Mozzarella cheese (reserve 1/2 cup for the top)
1 tablespoon minced chives for the topping plus extra for garnish
2 tablespoons of Italian flat-leaf parsley for garnish

Directions:
Preheat oven to 350-degrees F.
Start by buttering the casserole dish.

Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into quarters. Divide the quarters in half giving you two equal portions. Arrange the tortillas triangles into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Directions For The Philly Cheesesteak Dip:
Next, you want to pat dry both sides of the steaks. Rub both sides of each steak with olive oil. Season both sides of the steaks with garlic powder, Kosher salt, fresh ground black pepper. Also, it’s important to remember to let your steaks come to room temperature before you set them into a hot pan.

First, make sure your overhead fan is on while you sear the steak(s). Preheat a cast-iron skillet on high. You want the skillet to be smoking hot for searing. Place the steak into the skillet and let sizzle for 1 to 2 minutes, then flip over and sear for another 1 minute.

Immediately transfer the skillet into the preheated oven for 12 to 15 minutes, or until the internal temperature is between 125 and 130-degrees F., medium-rare is ideal. Pull the steaks out of the oven and let them rest for 5 minutes before placing them into the frig for at least one hour.

Note: Refrigeration allows the steak to be cold before dicing them into bite-size pieces.

While the steaks are in the frig, go ahead and get started working on the ingredients for the dip. Dice red onion, and red and yellow bell peppers. In a small sautèpan, on medium heat, add the olive oil. Add the diced red onion, red and yellow diced bell peppers. Season with Kosher salt and fresh ground black pepper for around 3 to 5 minutes, or until they’re just tender. Remove from the heat and let cool.

Set them aside reserving a 1/4 cup for the top of the dip. You want to also reserve 1/4 cup of the cooked and cooled diced steak too.

Next, prepare the base mixture for the dip.

In a large mixing bowl add the mayo, shredded Provolone cheese, full-fat cream cheese, shredded Mozzarella cheese, and a tablespoon of Montreal steak seasoning. Next, add in the cooled diced veggies along with the diced steak.

 Mix all the ingredients together. Using a spatula, transfer the mixture into a one-quart buttered casserole dish. Spread the mixture out evenly into the baking dish.

Next, sprinkle the shredded Mozzarella cheese all over the top. Take the reserved veggies and steak and push them slightly into the dip allowing them to show through the top. Sprinkle with chives. Bake uncovered for around 25 to 30 minutes until bubbly and the cheese is light golden brown on top.

Finally, after the Philly Cheesesteak Dip comes out of the oven, sprinkle with more of the minced chives and Italian flat-leaf parsley.

Serve with some homemade tortilla chips for dipping.

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Crab Rangoon Souffle

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I love Crab Rangoons. What better way then to put those flavors into a light and fluffy souffle. This recipe came to me as I was remembering a dear friend of mine, Ellyn. Ellyn and I worked together many years ago. She loved crab, so to pay homage to her, and our longtime friendship I came up with a twist on crab rangoons. This is my Crab Rangoon Souffle. Thanks for all the great memories.

To see more of my recipe videos, search Always Home Cooked on YouTube or click https://www.youtube.com/channel/UCtV_tL4u0KtEwkGvrX7T_Ww

Chives (2)

Chives (2)

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Crab Rangoon Souffle (2)

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Crab Rangoon Souffle (3)

Crab Rangoon Souffle (1)

Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 5 minutes
Souffle Yields: 4 servings
Equipment: 1 (8-cup) souffle dish, 1 (10-cup) food processor, 1 rimmed baking sheet pan, food processor,  large mixing bowl, medium-size mixing bowl, 1 (3-quart) saucepan, 1 (6-quart) saucepan, large whisk, oven thermometer

Ingredients:
1 pound of crab meat, jumbo lump
6 tablespoons of butter, unsalted, reserve 3 tablespoons for greasing the dish
1/4 cup of Parmesan cheese, freshly ground (using a food processor)
3 tablespoons of all-purpose flour
1 cup of milk, *scalded
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/2 teaspoon of cayenne pepper
a pinch of nutmeg, freshly grated
4 extra-large egg yolks, room temperature
5 extra-large egg whites, room temperature
5 ounces of cream cheese, room temperature
1/4 teaspoon of cream of tartar
4 tablespoons of fresh chives, finely minced

Directions:
Preheat oven to 400-degrees F.

Prepare the souffle dish with butter and grated Parmesan cheese, making sure the entire inside surface is coated with both, shake off any excess.

Prepare the lump crab by checking for any shells. Transfer to a plate lined with a paper towel. Pat dry the lump crab with another piece of paper towel making sure the crab is completely dry of any moisture before transferring to a medium-size mixing bowl.

In a small saucepan, add milk and bring up to temperature over medium heat. Once the milk reaches the scalding point turn off the heat. 

In a saucepan melt butter over low heat. Add all-purpose flour whisking constantly for about a minute forming a *roux. Once the mixture has formed a thick, blonde color (refer to picture above) remove the pan from the heat. Add the freshly grated nutmeg, cayenne pepper, Kosher salt, and fresh ground black pepper, whisk to combine.

Return the pan back on the heat, add the *scalded milk whisking continuously. Turn the heat up to medium, when the sauce just starts to boil, the sauce is at its thickest consistency. Test by placing a wooden spoon into the mixture and when you pull the spoon out and swipe your finger down the back of the spoon, if the sauce on the spoon remains separated, it’s ready. Turn off the heat.

Transfer the pot onto a cutting board, while the mixture is still hot vigorously whisk in the egg yolks one at a time until all are incorporated. Switch to a rubber spatula, add the room temperature cream cheese, by gently smashing up the cream cheese, and mixing, until it’s incorporated throughout. After mixing, if there are a few bigger pieces that’s fine.

Next, add the jumbo lump crab and stir through.

Immediately before placing a souffle into the oven, adjust the temperature to 375-degrees F.

Place the egg whites into a large clean/dry mixing bowl. Add cream of tartar, and a pinch of salt. Using a large whisk, beat the egg whites until they form firm shiny peaks. This will take a few minutes. You could do this in an electric mixer. Gently stir 1/4 of the egg whites into the prepared souffle mixture. The mixture will look slightly lighter. Very gently, fold in the rest of the whites. Pour the completed mixture into the prepared souffle dish. Without peeking, bake for 30 to 35 minutes, until puffy and golden brown.

I like to serve my Crab Rangoon Souffle with a simple salad of mixed greens, lightly dressed with my Lemon Vinaigrette, and topped with shavings of Parmesan cheese.

*Scalded Milk is milk heated to a near boil. Small bubbles will appear around the inner rim of the pot.
*Roux is a mixture of fat (especially butter) and flour used in making sauces.

Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon

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