Kat Food

Things we like to eat.

Random

  • Rio Grande Nacho Grande

    Corn oil
    4 8-inch flour tortillas
    16 oz. can refried beans
    2 c. cooked broccoli florets
    1 c. grated Monterey Jack cheese
    1 c. grated sharp Cheddar cheese
    1 c. hot tomato salsa
    2 jalapeno peppers, thinly sliced
    2 scallions, thinly sliced
    1 c. sour cream, optional

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  • Blue Cheese Dressing

    4 oz. Blue/Roquefort Cheese
    1 c. sour cream
    1 tsp. lemon juice
    1 tsp. instant minced onion
    1/2 tsp. salt

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  • Lemon Curd

    2 large eggs plus 2 large egg yolks
    3/4 cup granulated sugar
    2/3 cup freshly squeezed lemon juice (about three lemons)
    2 teaspoons grated lemon peel
    Few grains salt
    5 1/3 tablespoons ( 2/3 stick) unsalted butter, chilled and cut into small pieces

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  • Perfect Pizza Dough

    1 package fresh or dry yeast
    1/4 c. warm water
    1 tsp. salt
    1 Tb. honey
    2 Tbs. olive oil
    3/4 c. cool water
    3 c. all-purpose flour

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  • Mustard Sauce

    1/4 c. sour cream
    1/4 c. mayonnaise
    1 Tb. Dijon mustard
    1 tsp. prepared horseradish, opt

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  • Carroll Street Bakery Coconut Cake

    Cake batter:
    4 1/2 cups all-purpose flour
    1 1/2 tablespoons baking powder
    2 1/4 teaspoons salt
    15 ounces (3 sticks plus 6 tablespoons) unsalted butter
    3 cups granulated sugar
    6 eggs
    1 1/2 cups heavy cream
    1 1/2 tablespoons vanilla extract
    1 1/2 tablespoons coconut extract
    Coconut filling:
    5 cups heavy cream
    3 cups granulated sugar
    9 cups grated coconut, unsweetened
    1 pound (4 sticks) unsalted butter, room temperature
    1 teaspoon vanilla extract
    4 tablespoons cornstarch (if using fresh or fresh frozen coconut, which has some liquid, add an extra tablespoon cornstarch)
    Coconut cream cheese frosting:
    1/2 cup (1 stick) unsalted butter, room temperature
    1/2 cup cream cheese, room temperature
    1 teaspoon vanilla extract
    2 1/2 cups confectioners’ sugar
    1 vanilla bean, split (seeds only)

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  • Pad Woon Sen

    Boiling water
    7 ounces bean thread vermicelli
    3 tablespoons vegetable oil
    3 cloves garlic, finely chopped
    3 ounces lean pork, thinly sliced
    5 ounces small shrimp, peeled and deveined
    2 ribs celery, with leaves, finely chopped
    3 ounces bean sprouts, lightly blanched
    2 tablespoons fish sauce (nampla)
    2 tablespoons light soy sauce
    2 tablespoons chicken stock
    1 teaspoon granulated sugar
    Ground white pepper to taste
    2 tablespoons cilantro
    4 tablespoons roasted peanuts, coarsely crushed
    1 lime, quartered

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  • Mammaw’s Peanut Butter Fudge

    9 tablespoons butter, divided
    2 cups granulated sugar
    2/3 cup buttermilk
    5 tablespoons smooth peanut butter
    1 teaspoon vanilla extract

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  • Flour Tortillas with Green Sauce

    2-3 slices bacon
    4 flour tortillas
    1/2 c. salsa verde
    1/3-1/2 c. grated Jack cheese

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  • Potted Cheddar

    1/2 lb. room-temp Cheddar cheese, about 2 c. grated
    4 Tbs. room-temp butter
    3 Tbs. applejack or other unsweetened brandy
    2 tsps. Dijon mustard
    Salt & pepper

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