Creamy brandy Alexanders
August 22, 2008
Creamy brandy Alexanders – Recipes – Times-Picayune – NOLA.com
Makes 6 to 8 servings½ gallon vanilla ice cream, slightly thawed
10 jiggers brandy
7 jiggers dark creme de cacao
¼ cup heavy cream
Combine all the ingredients in a blender or food processor. Process until smooth. Serve immediately or store in an airtight container in the freezer.
Garnish with fresh mint and serve with cookies.
Roasted artichokes
August 22, 2008
Roasted artichokes – Recipes – Times-Picayune – NOLA.com
Posted by The Times-Picayune August 21, 2008 4:55AM
Categories: Healthy options, Side dish, VegetablesWhen all the roasted vegetables in this story were made for a photo shoot, the artichokes were by far the most popular item on the big platter. They’re a little bit of work, but they brown up beautifully.
Makes 8 servings
4 large artichokes
1 ½ tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 bay leaves
¼ cup olive oil
4 garlic cloves, crushed
1/4 cup fresh lemon juice
Trim the top third from each artichoke and remove the stem. Using kitchen shears, trim the thorn tips from the remaining leaves. Split each artichoke into 4 wedges. Put the artichokes in a large saucepan with enough water to cover. Add ½ tablespoon of the salt, 1 teaspoon black pepper, the bay leaves and 2 tablespoons of the olive oil.
Bring the water to a boil, then reduce the heat to medium-low and simmer until the artichokes are just tender, about 30 minutes. Drain and cool.
When the artichokes are cool enough to handle, gently remove the fibrous choke and discard.
Preheat the oven to 375 degrees.
Combine the remaining 1 tablespoon salt, 1 teaspoon black pepper, 2 tablespoons olive oil, crushed garlic, and lemon juice in a small bowl and whisk to blend. Toss the artichokes with the mixture and then spread them in one layer on a baking pan with the heart side up.
Roast until the artichokes are golden brown, about 20 minutes. The artichokes can be served warm or at room temperature.
BBQ Dry Rub
March 27, 2008
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
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