Monday, July 10, 2017

Appetizers? Get 'em on the Dinner Menu!

These items are billed as appetizers for your next party.  But I could easily see any of these making it into the Brave Astronaut Dinner Rotation.  From BuzzFeed (there are six at the link - here is my favorite).

Chicken Parmesan-Stuffed Garlic Bread
Servings: 3-4

INGREDIENTS
  • 1 boneless, skinless chicken breast
  • 2 cups flour
  • 4 eggs, beaten
  • 2 cups seasoned bread crumbs
  • 1 cup oil, for frying
  • 1 large baguette
  • 10-12 mozzarella slices
  • Garlic Butter:
    • ⅓ cup melted butter
    • 3 cloves garlic, minced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon Parmesan, grated
  •  Marinara sauce

PREPARATION
  1. Preheat oven to 350°F/180˚C.
  2. Slice the chicken breast into 1-centimeter thick strips.
  3. Place the flour, eggs, and bread crumbs into 3 separate bowls. Roll a chicken strip in the flour, dusting off any excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
  4. Repeat with the remaining chicken.
  5. Heat the oil in a pan over medium heat to 350˚F/180˚C.
  6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
  7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips), and hollow out the insides of the baguette pieces with a knife.
  8. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
  9. Gently fit the rolled chicken strips into a hollowed baguette piece.
  10. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
  11. In a small bowl, mix together ingredients for garlic butter.
  12. Brush the garlic butter evenly over the baguette slices, making sure it drips in between the slices.
  13. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
  14. Remove the foil and serve with marinara. Enjoy!

Thursday, July 6, 2017

James K. Polk - The Napoleon of the Stump

James K. Polk, the 11th President died shortly after leaving office, having served only one term in office.  But in those four years, he accomplished a great deal for the country.  A great deal more than any other one-term presidents that we have ever had, or um, currently have.

In the afterlife, James K. Polk has had several in[term]ents.  When he died of cholera at his home in Tennessee, he was buried outside of Nashville.  His remains were moved a year later to his former home.  Then in 1893, after the family home was sold and demolished, Polk (and his wife, Sarah) were disinterred and moved to the grounds of the Tennessee state Capitol.

Now, more than 100 years later, there is a movement to move the Polks again, this time to the Polk childhood home in Columbia Tennessee.  You can read more here.  This post is really just an opportunity to have this song appear on this blog.


Monday, July 3, 2017

Sheet Pan Shrimp Boil

Growing up, I spent a fair number of summers at my grandmother's home in Maine, with my family.  There were tales of big lobster bakes on the beach, which I didn't experience, but always had lobster at least once during our stay there.

Tomorrow would have been my father's 88th birthday and the Brave Astronaut Clan is in New York to settle some lingering affairs of my father's estate.  There is sure to be card playing, shouting, drinking, and good food.  Maybe we should have lobster.  If not, maybe a Shrimp Boil. From Damn Delicious Via BuzzFeed.

Sheet Pan Shrimp Boil
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves 
Directions
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. 
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. 
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.
This delicious recipe brought to you by Damn Delicious http://damndelicious.net/2017/02/13/sheet-pan-shrimp-boil/