Tasty Tuesday: Basil=Pesto

We had a bountiful harvest of basil last year! As you are planting your garden this year, you may consider basil. You may ask how do you make it last through the winter?  Make pesto--- lots and lots of pesto. The recipe isn't scientific.  So, there aren't exact measurements.  I'm married to a chef-- they eyeball it!! Have fun trying it yourself.

mix in a Cuisinart:

- lots of fresh basil

- olive oil

- salt

- pepper

- pine nuts

It will blend down into a soupy concoction.

Then, add fresh Parmesan cheese into the Cuisinart to thicken it up. Pour it into an ice cube tray and then freeze them. You can pop out a cube anytime you want to add some pesto to a recipe. We did this all winter and it was amazing. I can't wait until we plant some basil again this year!

DELICIOUS!

Tasty Tuesday: Natalie's Jerked Chicken Wings

Here is another recipe from my friend, Demi's wife, Natalie.

Fresh or Frozen Chicken Wings

2 Cups Oil

Jerk Seasoning (the best one is made by Walkerswood) (no measurement.  Use as needed, the more you use, the hotter the wings will taste).

Pre-heat oven to 350 degrees

Place oil in a frying pan and heat it to 350 degrees.

Place wings in oil and cook, until they get a nice golden brown on the skin. (If frozen be very careful placing in oil, as the ice will "pop" the oil and cause burns).

After the wings have a nice color, remove from oil and pat dry with a paper towel. 

Place wings on a cooking sheet or in an oven safe dish and cook in preheated oven until internal temperature has reached 165 degrees.

While the chicken is still hot, place Jerk Seasoning in a bowl and add chicken wings.  Toss lightly, making sure all sides of the wings are coated.

Place on a platter and serve hot. You could also put out some ranch dressing or bleu cheese dressing as a dipping sauce.   

Enjoy the wings.  Also, if you're having a party for the holiday weekend, make the Buffalo Chicken Dip I blogged about last week with these wings.  All of your friends will be talking about your food!!!!

Tasty Tuesday: Wedding Bliss

Ever wonder what chef's do in their time away from their high pressure jobs? Well, we work, of course. Chef Donavan here! I had the privilege of catering a wedding this past weekend for some good friends of mine, Kowe and Sharron Webster. Aren't they a lovely couple? The prep time for this event was nine hours on Saturday, with the event scheduled on Sunday. That's when we worked another nine hours!  A co-worker asked me to help out and we had a really good time working together in a laid back environment.  Here are some pictures of the food and the event. In the coming weeks, I will put some of the recipes on the blog.  For now, enjoy the pictures.

Fruit and Cheese Board

Watermelon Basket

Cruidite and Compound Salad Display

Shrimp Cocktail Display

Some of the food we served:  Chicken Baltimore, Roasted Potatoes, Chicken and Shrimp Pesto.

Dessert Table

It was an honor to play such an important role in my friend's special day. I hope he has many happy years ahead with his beautiful wife.  On a side note, all of the clothing you see was handmade by the groom Kowe Webster!  Crafty Girl and Crafty Cat would say "SOO Crafty"!

Tasty Tuesday: Natalie's Curried Shrimp

Big shout out to my friends Dimy and his wife Natalie, she is Jamaican and her food is out of this world!!!!!You  can make this as hot as you can stand it or make it with little spice for the kids. If it is for the kids DO NOT add the Scotch Bonnet Peppers (they are the hottest pepper in the world) 2 lbs fresh shrimp (the bigger the better and make sure they are fresh, not frozen or pre-cooked) 2 tablespoons of olive oil 2 onions, chopped 1/4 of a scotch bonnet pepper finely chopped up (be sure to wear gloves and wash hands really good after handling these peppers, if you touch your eyes or nose you will know what mace for law enforcement feels like) 2 cloves garlic, chopped 2 tablespoons curry powder (purchase from a Caribbean Store) 1 tomato, chopped 1/2 sweet pepper chopped (Ancho or Bell Pepper) 1/4 teaspoon salt black pepper 1 1/2 cups water Peel and devein shrimp if necessary. Heat oil. Add the curry powder and continue to fry for two minutes(this is called cooking the curry and you must do this, it is what gives the curry its unique taste), add Scotch Bonnet at this point if you are going to use them. Then add the tomatoes, sweet peppers, salt, pepper and other seasonings. Add water. Bring to a boil then reduce. Cook for about 15 minutes the liquid will start to thicken. Add shrimp. Turn up the heat and simmer for 10 minutes or until shrimp is cooked. Best served with white rice and plantains (look back a couple of weeks for this recipe)

Tasty Tuesday: French Butter Cream Icing

This is just my thinking, unless it is a Red Velvet or Carrot Cake (then it has to be Cream Cheese Icing) the only icing to use on a cake is Butter Cream. If made properly it is light, smooth, and very tasty. You can control the sweetness with the amount of powdered sugar you add to the icing. It is very easy to spread and with a container of hot water you can make your cakes look like the Cake Boss has made a personal visit to your home. The reason this batch of Icing is blue is because my 6 year old daughter asked me “Daddy what is your favorite color”, when I came home my Birthday Cake was on the table and it was blue.

1 lb of Sweet Cream Butter

½ Lb of Shorting (Crisco not butter flavored)

2 Lb of Powdered Sugar (10X)

5oz of Egg Whites (5 large eggs)

1 Tbsp of Vanilla (not imitation)

Mix Butter and Shorting together until light and fluffy. Slowly add egg whites until incorporated and mixture looks dry.

Add powdered sugar slowly and at a slow speed on the mixer (unless you want powered sugar on your ceiling, this is the voice of experience talking)

Add the vanilla and taste; if you want it sweeter add more powered sugar. If the icing gets to stiff add a couple teaspoons of water of milk to loosen it up.

Add food coloring if desired for decorating. Store in refrigerator for up to 6 months. When ready to use again put in mixer and whip until lose and spreadable.

When icing a cake use a cake spatula and a container of hot water. Spread icing on cake and as you need dip spatula in hot water and it will act like an iron and make the icing smooth as glass. Enjoy and have fun with it, the best way to make perfect cakes is to practice, practice, and more practice!!!!!

Tasty Tuesday: Plantains

Being from Texas we always had fried bananas, I married a girl that spent a lot of time in South Florida. There are a lot of Caribbean influences in that part of the country so I was introduced to Fried Plantains. I will admit I prefer the sweet ones but the savory ones are pretty good too!! The key to this recipe is making sure that the Plantains are ripe, and when I say ripe I mean black and pretty soft. If the market has them and they are green put them in a brown bag and put on top of the fridge for about 1 week. DO NOT FREEZE THEM!!

3 Ripe Plantains

2 cups of Canola Oil

Frying Pan

1/2 cup of salt (for savory)

1 cup of sugar and a couple pinches of cinnamon (for sweet)

Heat oil to 350 degrees.

Peel and cut plantains on a bias (angle) soak in water with a little lemon juice to prevent browning.

Remove Plantains from water and pat dry (do not put into oil wet, I do not think I need to explain why!!!)

Place plantains a couple at a time and cook until golden brown on one side then flip them over to brown the other side (be careful, oil might splash).

Remove from oil and place on a paper towel to drain.

While they are still hot sprinkle with salt, or toss in cinnamon sugar. (The key is while they are hot. This will allow the salt or sugar to stick).

Serve warm or at room temperature. With your favorite Caribbean Dish. Some of those recipes will follow in the coming weeks.

Salute and be well

Tasty Tuesday: Cream Tomato and Basil Soup and Grilled Cheese Sandwich

      As a chef I am always producing food that I love to cook. Chefs also enjoy making a simple dish look really elegant with the way we present it to our customers or family.  I would like to say most of us are pretty simple when it comes to food we like to eat at home. Sometimes I go all out to produce a meal for my family, but most of the time it comfort food, you know the food you grew up on, it keeps you grounded to the simple things in life. So I have decided  to write this week’s blog about one of my favorite things to eat. It reminds me of my Mother and growing up in Texas. Of course I put a twist on because we did not keep basil and heavy cream in the house on a regular basis.

  1 Can of Campbell’s Condensed Tomato Soup

  1 Soup Can of Milk or Heavy Cream

  1 tsp of Dried Thyme

  2 tsp of Salt (I use Kosher but it does not matter)

  1 tsp of Crushed Black Pepper

  1 cup of chopped fresh Basil

    1/4 cup fine chopped Onion

  1/4 cup of Butter

  Heat butter in sauce pan and saute onions until tender about 2 minutes.

  Add Basil and saute until fragrant about 1 minute (do not burn, it will ruin the final product)

  Add soup and milk or heavy cream and mix well.

  Bring to a boil and reduce heat to a simmer and adjust with Salt and Pepper.

  Serve hot with a fresh Basil leaf for garnish.

   Grilled Cheese

2 Pieces of Whole Wheat or White Bread

1 cup of melted Butter

2 Slices of Cheese Cheddar, Provolone, or Swiss (not processed it taste funny and does not hold its form very well)

  Heat a frying pan or griddle to about 300 degrees.

  Brush melted butter on one side of bread.

  Place bread in pan.

  Put cheese on bread and top with other piece of bread.

  Brush top piece of bread with butter.

Cook for about 3 minutes on each side until golden brown.

  ***The sandwich is not pictured but I can tell you it was beautiful and teasted great***

As we say in Texas "Ya'll come back now, ya hear"~ Chef Donavan

Tasty Tuesday: East Utica New York Chicken Riggies

When I was working in Utica, Ny. I was turned on to this dish by one of my co-workers and loved it, Moving to Albany not many people know what Chicken Riggies are, so my friend Pete is from Utica and brought them over for a party. Here is a recipe for Chicken Riggies Chef Donavan style.  

1 box package rigatoni pasta

3 tablespoons extra-virgin olive oil

1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces

salt and pepper to taste

1 onion, medium diced

3 cloves garlic, minced

3 roasted red peppers, drained and chopped

2 hot cherry peppers, seeded and minced (use the seeds if you want more heat)

1 large can crushed tomatoes

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.

Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir in the onions and garlic. Cook and stir until the onion is tender, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, and cook for about 10 minutes, reduce heat and slowly stir in the heavy cream (do not pour in the cream too fast because it will be cold and cold liquid introduced to a hot liquid will cause the cream to break- that is it will seperate and look like spoiled milk, if that happens it ruined, discard and start the sauce over), simmer for 2-3 minutes and then add cooked chicken. Simmer 4 -5 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve. Top with fresh chopped Italian parsley (flat leaf)

Tasty Tuesday: Hello Dollies

Crafty Girl here! Right now I'm trying to recuperate from all the holiday eating I did and I can't have one of my all time favorite sweet treats so I thought I'd at least share the recipe with you- in hopes that someone will take an extra bite in my honor!LOL Hope you enjoy!

Ingredients:

- nonstick spray

-1 stick of butter

-1 cup graham cracker crumbs

-1 cup shredded coconut  

-1 cup chopped walnuts or pecans

-1 cup chocolate chips

-1 can condensed milk

Spray the bottom of your 13x9 glass cake pan. Melt the butter and evenly spread over the bottom of your pan. Then press the graham cracker crumbs into the butter to make a delicious crust. Then layer the items in order. Cook at 375 till golden brown- that may be about 15 minutes. Let them sit up a bit before you take them out and eat them with a nice cold cup of milk! Enjoy!!

Tasty Tuesday: Beef and Broccoli

Classic Asian Dish!!

2 lbs thin Sliced Beef (if your knife skills are not sharp, have your butcher slice it for you)
1/4 cup Hoisin Sauce
1/4 cup Canola Oil
3 cloves Fresh Garlic (minced)
1/2 tsp Sesame Oil
1 lg Onion  (chopped or sliced)
2 lg Carrots (chopped or sliced and blanched)
3 heads of Broccoli (cut from stalk and in bit size pieces and blanched)
1 cup beef stock
1/4 cup Low Sodium Soy Sauce (use Low Sodium because the Hoisin will add salt as well)
1/4 cup Corn Starch
1/2 cup Cold Water

I suggest using a Wok to make this dish, if you do not have one use a saute pan. A Wok is a must if you plan on cooking a lot of Asian style dishes.
Place canola oil in Wok and get it hot (when you look at the oil you should see ripples in the oil)
Add beef and cook until browned on all sides but still undercooked. Remove beef from pan and add onion, carrots, garlic, sautee until onions are translucent.
Add soy sauce and hoisin sauce to vegetable mixture, bring to a boil and then add par cooked beef back to pan.
Add beef stock and bring to a boil.
ix corn starch and cold water and add to boiling mixture about 1 Tbsp at a time to reach the desired thickness.
Add broccoli and toss until coated and warmed through, about 3-4 minutes. If sauce is to thick add a little cold water to thin out sauce.

Serve over Rice or Lo Mien Noodles
Xiangshou (enjoy in Chinese)

Tasty Tuesday: St Patricks Corned Beef and Cabbage

The Irish have given us many things among them two great food items. Potatoes and Corned Beef. This recipe combines both.

6 Lb. Raw Corned Beef (available at most stores and meat markets)
6 Large Carrots cut into bite size pieces
2 Large Onions large dice
1 Head of Celery large dice
10 Medium Potatoes cut into bite size pieces
1 Medium Head of Green Cabbage rough chopped
1/4 cup Pickling Spice (in addition to the seasoning package that comes with the Corned Beef)
1 Gallon of COLD Water

Place raw corned beef in a heavy bottomed pot and cover with COLD water. Add extra pickling spice.
Place lid on pot and bring water to a boil. Once the water boils let it boil hard for 1 hour, then reduce to a simmer. Let the Corned Beef  cook for a minimum of 3 1/2 hours.
If you have a crock pot you can use that just follow the same above directions, just cook on high for 3.5 hours or low for 8 hours. This will depend on you time frame. Put on before you go to work and come home to a cooked meal.
After cooking Corned Beef remove from liquid and place on a sheet pan and place in an oven at 200 degrees to keep it warm.
** If using a crock pot you will need to pour liquid into a pot for the next steps**
Add Potatoes and Carrots to liquid and cook for about 20 minutes or until about half way done.
Add Celery, Onions and Cabbage to pot and cook until cabbage is tender about 15 minutes.
Remove Corned Beef and slice thin against the grain of the meat (this makes it even more tender).
Serve with Irish Soda Bread or Corn Bread

**The key to this recipe is the cold water, I am not sure why it makes a difference, but I have tried it many different ways and using cold water I have found to be the best **
** I always cook my Corned Beef in a Crock Pot because I can put it on low and let it go for 8 hours and its perfect**

Tasty Tuesday: Oven Roasted Prime Rib

This is a recipe that is easy but the taste will blow you away!!!!

1 Onion Rough Chop

2 Stalks of Celery Rough Chop

3 Large Carrots (unpeeled) Rough Chop

7-8 Lbs of  Prime Rib with the Bones (ask your butcher to remove bones and tie them back on with twine this is important for flavor)

6 Tbs of kosher Salt

3 Tbs of black Pepper

2 Tbs of Granulated Garlic

2 tsp of Cumin

2 tsp of Dried Thyme

2 tsp of Dried Basil

4 Tbs of Paprika

1/2 Cup of Olive Oil

You will need temperature gauge for this recipe (do not guess on internal temperature)

Preheat oven to 375 degrees

Start by mixing all the spices together and add the Olive Oil to make a wet rub.

Rinse Prime Rib with water and pat dry.

Use all the we rub and make sure all sides, top and bottom of the Prime Rib is covered.

Place Carrots, Onion and Celery in the bottom of a roasting pan

Put the seasoned Prime Rib on top of the cut vegetables.

Cover the pan with a lid or tin foil.

Place in oven and set time for 1 hour.

After 1 hour reduce heat to 300 degrees, uncover and cook until the prime rib reaches an internal temperature of 125 degrees (for Medium Rare) 135 for medium and 145 for medium well. The meat will start to brown on top if it starts to get too dark loosely cover with tin foil and continue to cook.

After Prime Rib has reached your target temperature remove from oven and allow it to rest for 30 minutes on top of the stove or counter top. This step is important because it allows the juices to settle and the meat will continue to cook as it sets.

Remove twine and lift Prime Rib off the bones and slice to desired thickness.

Serve with Mashed Potatoes and a vegetable of you choice.

Tasty Tuesday: Fried Calamari

I hope you all had a good Christmas and are planing a Great New Years Bash. Here is a recipe you can use as an appetizer.

2 lbs Calamari  Tubes and Tentacles
2 Cups of Corn Meal
1 cup of All Purpose Flour
2 Tbs. Salt
1 Tsp of Black Pepper
1 Tbs Granulated Garlic
1 Tbs Dried Basil
1Tbs Dried Oregano
1Tsp Dried Thyme
2 Cups Milk
8 cups of Vegetable Oil
Cast Iron Frying pan or a counter top fryer
1/2 cup of Grated Parmesan Cheese for dusting after the cooking is done

Soak Calamari in Milk for about 1 hour. This will make the squid tender.
Mix all dry ingredients together and set aside.(except for the Parmesan cheese)
Remove Calamari from milk and allow excess milk to drain off. Best thing to do is drain in a colander.
Place about half of the Calamari in the corn meal mixture and coat really well, it will clump together, but do not worry it will separate when frying.
Place about half of the first batch into the hot oil and cook until golden brown about 4 minutes. Do not over cook if it is over cooked it will be tough and very chewy.
Repeat  in same size batches with the rest of the Calamari .
After it is all cooked place in a bowl and add Parmesan cheese and toss.
Serve hot and with some Marinara sauce or Pesto Cream sauce.

Happy Birthday Chef Donavan

Happy birthday to Chef Donavan! You're used to getting recipes from him every Tasty Tuesday but today we're cooking for him! Chef Donavan is blowing out another candle on his cake and we just wanted to take a moment to say we love him and appreciate all he does to make this little blog so great! Happy birthday Donavan!!

Tasty Tuesday: White Chocolate Chip and Oatmeal Raisin Cookies

A twist on an old classic. You get tartness from the raisins, and sweet from the White Chocolate Chips. This recipe will yield about 3 to 4 dozen cookies, depending on the size.
1/2 pound of Butter (use butter not Margarine, its the holidays)
1 cup Brown Sugar
1/2 cup Granulated Sugar
2 large Eggs
1 tsp of Vanilla
1/1/2 cups of All Pourpose Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt (I use Kosher)
3 cups of Old Fashioned Rolled Oats
1 cup Raisins
1 cup White Chocolate Chips

Preheat oven to 350 dregrees
Mix the butter and both sugars togeter until light and fluffy.
Add eggs and vanilla, mix until loose.
In a seperate bowl add flour, baking soda, cinnimon and salt and mix or sift well.
Add to egg and sugar mixture, mix until smooth.
Add oats and mix until incorporated.
Remove from mixer and fold in raisins and white chocolate chips by hand. (This will prevent the raisins from getting all mashed up and the chips will keep thier shape)
You can drop onto a baking sheet pan with a spoon or I use a small ice cream scoop (about 1.5 ounces) to form the cookies.
Bake until the edges just turn light brown, about 10 minutes.
Cool on a cooling rack and enjoy with a cold glass of milk or hot coffee. I hear Santa likes the cookies ;-)
Merry Christmas and Happy New Year!!!!!

Tasty Tuesday: Chicken Stock

Here is a can't miss chicken stock recipe.

The bones of one whole chicken (either raw or cooked)

1 medium onion large dice (use the peel)

1 stalk of celery rough chopped (use the whole stalk)

2 unpeeled carrots large dice

1 Tbsp of peppercorns

2 tsp of thyme

2 bay leaf

4 quarts of COLD water (cold water is the key helps extract the flavor from bones slowly)

Place all ingredients into a large stock pot cover with a lid and bring to a boil. Once the liquid reaches a hard boil turn down the heat to a low simmer and cook for about 4-6 hours.** As the stock cooks the liquid will evaporate, so just add more water but just enough to keep the bones covered. After the stock is finished cooking strain with a sieve to remove all the vegetables and spices. Place stock in a container once its cooled down and put in freezer until ready to use. This would be great as a soup starter or any recipe you might have that requires chicken stock.

** If using the bones of a cooked chicken, but you will need to add some chicken base to give it some flavor. The cook time will be 1-2 hours if using left over cooked chicken bones. Also if using left over bones leave some of the meat on the bones for added flavor.  

Mmmm This Was So Delicious!

I just made the most delicious homemade cream of broccoli soup and I had to tell you about it!! If you'd like to see the official recipe click here. I'll be honest I tried to stick to the recipe, but at some point started to wing it a little bit and I think it came out awesome! I put in almost an extra table spoon of flour to make it a little thicker. I definitely used more broccoli than it called for. I had mozzarella cheese instead of sharp cheddar, but what I think really made it spectacular was I used turkey broth that Chef Donavan made from our Thanksgiving Meal instead of the bullion cubes and water the recipe called for.

All you have to do to make your own broth is boil the bones from your next whole chicken or turkey.If you like, and it's not required, add your favorite spices. You can freeze the broth and use it the next time you want to make homemade soup!!

Wanna know the best part of this recipe? It cost me less than $10 to feed my family of 5! Mmmm, mmm delicious!

Tasty Tuesday: Oven Fried Chicken

Trying to save your calorie overload for the holidays but still want a taste of down home southern cooking? Why not try this recipe for oven fried chicken. It saves you the calories but not the taste!

-1 Whole Chicken cut into 8 pieces

-4 Cup of All Purpose Flour
-1 Tbsp of Salt
-1 Tbsp of Black Pepper

-1 tsp of Granulated Garlic

-1Tbsp of Paprika
-1 tsp of Dried Thyme Leaves
-1 tsp of Dried Basil Leaves
-1 tsp of Dries Oregano Leaves
-2 cups of Milk
-4 cups of Vegetable oil

Directions:

Use a frying pan or Cast Iron Skillet (best results)

Rinse Chicken and pat dry with a towel.

Combine next 9 items (hold back 1 cup of flour) together and set aside.

Start by dredging chicken in unseasoned flour.

Place chicken in milk and allow the milk to soak into the flour (about 3-4 minutes).

Remove chicken from milk and place into seasoned flour and coat. Seasoned flour should stick to all surfaces of chicken.

Place oil in skillet and warm to 350 degrees.

Very carefully place chicken in oil (always place product in oil going away from you body). Brown on all sides. Place on paper towels to drain excess oil (the purpose of this recipe is to reduce calorie count).

Place on a baking sheet and place into a preheated 400 degree oven. Cook until chicken reaches an internal temperature of 165 degrees. Serve hot and crispy.

** a quick word about cast iron. A well seasoned cast iron skillet is one of the best tools you can have in a kitchen. DO NOT ever use soap on a cast iron skillet. Scrub with a metal scrub pad and wipe dry. After many uses you will notice a shinny build up, that is the seasoning of the pan and the flavor of your food will be enhanced. Again do not use soap**

Happy Thanksgiving!

Chef Donavan was busy in the kitchen today and I, Crafty Girl,  thought I'd show you the fruits of his labor! He has a couple future recipes for you as a result of all this work- maybe you can use them for Christmas! Hope you had a wonderful holiday!

Tasty Tuesday: Evelyn Couch Fried Green Tomatoes with a Cajun Aioli sauce

Ingredients:
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

1/8 cup Cajun seasoning

1 quart vegetable oil for frying

Directions
-Slice tomatoes 1/2 inch thick. Discard the ends.

-Whisk eggs and milk together in a medium-size bowl.

-Scoop flour into a bowl.
-Mix cornmeal, bread crumbs, salt, pepper and Cajun seasoning in another bowl.
-Dip tomatoes into flour to coat.
-Then dip the tomatoes into milk and egg mixture.
-Dredge in breadcrumbs to completely coat.
-In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
-Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. When the tomatoes are browned, flip and fry them on the other side.
-I use a counter top fryer with oil, if this is what you use you will need to flip them over because they will float and one side will be darker than the other
-Do not crowd the tomatoes, they should not touch each other.
-Drain them on paper towels.

Cajun Aioli Sauce
1/2 cup of mayo

1/4 cup lemon juice

1/8 cup of Cajun seasoning

Mix all ingredients together and allow to chill for 30 minuets


Can anyone tell me who Evelyn Couch is?