Tag: Arlen Benny Cenac Jr. recipes

The Best No-Churn Ice Cream Recipe

Is there anything more nostalgic than the taste of home-made ice cream?  These days summer BBQ’s are having less and less of the old-style churning machines because the process is a bit laborious.  No-churn is the way to go and we came across the easiest and most delicious way to whip a batch up.

Ingredients for No-Churn Cinnamon Brown Sugar Ice Cream

(12 servings; makes about 6 cups)

4 large eggs (about 7 ounces, shelled)

3 1/2 ounces granulated sugar (about 1/2 cup)

1 1/2 ounces light brown sugar (shy 1/4 cup, loosely packed)

1/2 ounce vanilla extract (about 1 tablespoon)

1/2 teaspoon Diamond Crystal kosher salt; for other brands, use less

Pinch ground cinnamon

6 ounces chilled heavy cream (about 3/4 cup)

Preparation

Combine the eggs, granulated and brown sugars, vanilla extract, salt and cinnamon in a large glass or ceramic bowl. Stir with a flexible spatula until well combined, then place the bowl over a large pan of gently bubbling water. Stir and scrape continuously until the mixture registers 160 degrees on a digital/instant-read thermometer. This should take no more than 10 minutes, so adjust the heat as needed to keep things moving along. Transfer the bowl to a cool work surface.

Use a handheld electric mixer to beat the warmed egg-sugar mixture until pale and thick enough to hold soft peaks, about 15 minutes (the timing will vary with the power of the mixer). When properly mixed, the mixture will be thick enough to mound up on itself in the bowl when dropped from a spoon.

Whip the cream to stiff peaks in a separate large bowl, then add about one-third of the foamed egg mixture, whisking by hand to incorporate. Add the remaining egg mixture, and fold until well combined.

Scrape into a 2-quart glass or ceramic baking dish, cover with plastic wrap, and place in the freezer for about 1 hour, until thick and firm. Serve as you would traditional ice cream, in ice cream cones or chilled bowls.  For optional mix-ins, click here.

For more articles similar to this one, click here.

Seafood Salsa Dip

This seafood salsa dip is one for the books. These days more people are interested in eating healthier and lighter so rich, creamy, cheesy dips are becoming a thing of the past, even more so at parties and get-togethers.  Today.com has a great spin on the regular, boring salsa that is light, healthy, and best of all- EASY!  This would be the perfect option to bring to a potluck, picnic or barbecue.  This recipe serves 4 and only takes 15 minutes to prepare!!

Ingredients

    • 3 cups Dungeness crab meat
    • 1 cup chopped cilantro
    • 3/4 cup chopped tomato
    • 3/4 cup chopped mango
    • 1 teaspoon crushed red pepper flakes
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons freshly squeezed lime juice
    • 1 tablespoon agave syrup
    • 1/2 teaspoon finely minced jalapeño (optional)
    • Sea salt and fresh ground black pepper, to taste
    • 1 large avocado, diced
    • 1 bag tortilla chips, for serving

Preparation

In a large, non-reactive mixing bowl, gently toss the crab meat, cilantro, tomato, mango, red pepper flakes, lemon juice, lime juice, agave syrup and jalapeño together to evenly combine. Season with salt and pepper to taste.

Gently fold the avocado into the salsa mixture. Transfer to a serving bowl and serve with chips on the side.  For more on tropical recipes, click here.

For more articles similar to this one, click here.

New York Style Summer Salad

Food Network’s recipe is the perfect summer salad for a backyard patio party.  This no-hassle, no-fuss recipe pulls a punch when set up buffet-style.  Lay out the greens and toppings in small, ornate dishes and have everyone prepare their own salad by throwing whatever they want, and in whatever amount, into their own bowl.  Set out several dressing options at the end of the table and everyone is happy!  BONUS: use Food Network’s recipe below for a creamy, homemade ranch.

Salad Ingredients

3 cups mixed salad greens
8 whole romaine leaves
1 pint grape tomatoes, halved
One 14-ounce can kidney beans, drained and rinsed
One 4-ounce can pitted mixed olives
2 red bell peppers, sliced
2 yellow bell peppers, sliced
4 hard-boiled eggs, peeled and sliced
2 avocados, sliced
8 ounces mushrooms, sliced
8 ounces fresh mozzarella, cubed
1 English cucumber, halved then sliced
1 bunch asparagus, blanched and sliced into pieces
1/2 cup sunflower seeds
8 radishes, halved
Salt and ground pepper
Salt and ground pepper

Homemade Creamy Ranch Ingredients

Herby Ranch Dressing:
1 cup (real) mayonnaise
1/2 cup buttermilk (more as needed to reach desired consistency)
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh oregano
3 teaspoons white vinegar
2 teaspoons Worcestershire sauce
Salt and ground pepper

Ranch Directions:

Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

For more articles similar to this one, click here.