tag:blogger.com,1999:blog-14860842010335603922024-03-04T01:47:18.256-08:00A Guy Who Loves to Cook!Just a guy who loves to cook and share with other foodies!aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-1486084201033560392.post-73253124971695109572017-08-21T12:36:00.000-07:002017-08-21T12:48:07.357-07:00Spicy Shrimp and Cheddar Grits<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUMzjxw-efDOIwTOygBaEdsJpP8Md3GcYr_GK1SLbYma6PrzS7PLFVuE3qGOyooCshuAc3h29htHa1r8uD9FX3xxIYVj1Yswkk8nbo3ZMKkNPANyKU3X6oJSna7ifZfNR7E22ngTwVsdh/s1600/Shrimp+and+Grits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy Shrimp and Cheddar Grits" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUMzjxw-efDOIwTOygBaEdsJpP8Md3GcYr_GK1SLbYma6PrzS7PLFVuE3qGOyooCshuAc3h29htHa1r8uD9FX3xxIYVj1Yswkk8nbo3ZMKkNPANyKU3X6oJSna7ifZfNR7E22ngTwVsdh/s640/Shrimp+and+Grits.jpg" title="Spicy Shrimp and Cheddar Grits" width="640" /></a></div>
<br />
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px;">
<b>“He can never leave well enough alone.” I heard this pretty much constantly throughout my childhood. </b>(They were talking about me!) I love shrimp! I love grits! Shrimp <i>and</i> grits? Of course, but sometimes in its most basic traditional form it’s not really boring but maybe a canvas to be... adorned. </div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px; min-height: 14px;">
<br />
<a name='more'></a>Shrimp, well good shrimp, is wonderful simply heated until just no longer raw. But shrimp with proper embellishments can elevate that “wonderful” to almost nirvana. (If there were a way to combine shrimp and dark chocolate, that would be true nirvana but I’m afraid it would also be quite disgusting!) So here we’ve added the “holy trinity” of Creole cooking (onion, sweet pepper and celery) along with a garlicky and spicy marinade brought together at the end with a little bit of bourbon. Okay, so maybe “embellishments” is an understatement!</div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px; min-height: 14px;">
<br /></div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px;">
Grits, while not as nearly perfect a food as are shrimp, are pretty close to wonderful as a side for breakfast, lunch, supper or dinner. (I love that grits is plural just because one grit would not sound nearly as appetizing nor be very filling for that matter!) Grits, like shrimp can be lofted to other heights with very simple additions. In our recipe here we enlist the assistance of sharp cheddar. Please refrain from calling these “cheesy grits”, I have it on good Southern authority that the proper designation is simply “cheese grits”. For some reason “cheesy” is found to be somewhat derogatory. Go figure. We just call them Cheddar Grits, because that’s pretty much what they are.</div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px; min-height: 14px;">
<br /></div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px;">
This dish is perfect for two as a main course served along with a simple green salad or as a side accompaniment with your Cajun, Creole or just plain Southern favorites.<br />
<br /></div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px; min-height: 14px;">
<br /></div>
<div style="font-family: arial; line-height: normal; margin-bottom: 2.6px;">
<span style="color: #666666; font-size: x-large;">Spicy Shrimp and Cheddar Grits</span></div>
<div style="font-family: arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px;">
<span style="color: #6aa84f;">Serves: 2 as Main Course; 4 as Side Dish<span style="white-space: pre;"> </span>Preparation Time: 2 Hours<span style="white-space: pre;"> </span>Cooking Time: 25 Minutes</span><br />
<span style="color: #6aa84f;"><br /></span></div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px; min-height: 14px;">
<br /></div>
<div style="font-family: arial; line-height: normal; margin-bottom: 2.6px;">
<span style="color: #274e13; font-size: large;">Ingredients</span></div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 2.6px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 1 Pound Shrimp peeled, deveined and rinsed (31 – 40 count)</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 2 Cloves Garlic mashed with ¼ Teaspoon Kosher salt</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 1 Teaspoon Sambal Oelek (Asian Chili Paste)</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 2 Teaspoons Creole Seasoning (see Tips and Trending)</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 1 Tablespoon Salsa (any kind, it’s only 1T.)</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 2 Cups Whole Milk</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 2 Cups Water</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 1½ Teaspoons Kosher Salt</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 1 Cup Quick Cooking Grits </div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 1 Teaspoon Freshly Ground Black Pepper</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 4 Tablespoons Unsalted Butter</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 4 Ounces Extra Sharp Cheddar Cheese, grated</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 4 Ounces Applewood Smoked Bacon, cut strips into lardons (½” pieces)</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• ¼ Cup Whole Scallion, finely chopped </div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• ¼ Cup Red Sweet Pepper, finely chopped </div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• ¼ Cup Celery, finely chopped</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 2 Ounces Bourbon</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal;">
• 2 Whole Scallions, cut on bias, in ½” lengths - for garnish</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; min-height: 14px;">
<br />
<br /></div>
<div style="font-family: arial; line-height: normal;">
<span style="color: #274e13; font-size: large;">Preparation Steps</span></div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; min-height: 14px;">
<br /></div>
<div style="font-family: arial; font-size: 12px; line-height: normal; margin-bottom: 10.5px;">
<i><b><span style="color: #274e13;">Step 1. </span></b></i><span style="color: #252525;">In a medium mixing bowl, combine mashed garlic, Sambal Oelek, creole seasoning and salsa. Add shrimp and stir to coat with marinade. Transfer to a covered container and refrigerate for 2 hours.</span></div>
<div style="font-family: arial; font-size: 12px; line-height: normal; margin-bottom: 10.5px;">
<i><b><span style="color: #274e13;">Step 2.</span></b></i><span style="color: #252525;"> Bring milk, water and salt to a boil in a 4-quart saucepan, set over medium-high heat. Whisk in grits, reduce heat to low and cook for 5 to 7 minutes, whisking occasionally, until thick and creamy.</span></div>
<div style="font-family: arial; font-size: 12px; line-height: normal; margin-bottom: 10.5px;">
<i><b><span style="color: #274e13;">Step 3. </span></b></i><span style="color: #252525;">Remove grits from the heat, add pepper and butter and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside off heat until the shrimp is ready.</span></div>
<div style="font-family: arial; font-size: 12px; line-height: normal; margin-bottom: 10.5px;">
<i><b><span style="color: #274e13;">Step 4. </span></b></i><span style="color: #252525;">Set a large sauté pan over medium-high heat and cook bacon until lightly browned but not crisp. Add chopped scallions, green pepper and celery and continue to cook until vegetable are soft.</span></div>
<div style="font-family: arial; font-size: 12px; line-height: normal; margin-bottom: 10.5px;">
<i><b><span style="color: #274e13;">Step 5.</span></b></i><span style="color: #252525;"> Add shrimp and marinade and stir just to combine everything then immediately remove pan from heat. Add bourbon and stir again, then ignite the dish and return to the heat cooking until the shrimp are done (2 to 4 minutes per side) and the flames are completely extinguished.</span></div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 10.5px;">
Plate grits in a shallow casserole dish and spoon shrimp mixture over the top, garnishing with scallions.</div>
<div style="font-family: arial; line-height: normal; margin-bottom: 10.5px;">
<div style="color: #252525; font-size: 12px;">
<br /></div>
<div style="color: #252525; font-size: 12px;">
<br /></div>
<span style="color: #274e13; font-size: large;">Tips and Trending</span></div>
<div style="font-family: arial; line-height: normal; margin-bottom: 10.5px;">
<b><span style="color: #274e13;">~</span></b><span style="color: #252525; font-size: 12px;"> I use quick cooking grits in this recipe. If you prefer to use another variety, or even make your own, simply follow the cooking directions for the kind of grits you use then continue with Step 3 to add the additional ingredients.</span></div>
<div style="font-family: arial; line-height: normal; margin-bottom: 10.5px;">
<span style="color: #274e13;">~</span><span style="color: #252525; font-size: 12px;"> You can make your own Creole Seasoning with ingredients found in most every cook’s spice rack:</span></div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; margin-left: 18px;">
• 2½ Tablespoons Sweet Hungarian Paprika <br />
• 2 Tablespoons Garlic Powder <br />
• 1 Tablespoon Kosher Salt <br />
• 1 Tablespoon Onion Powder <br />
• 1 Tablespoon Dried Thyme <br />
• 1 Tablespoon Ground Cayenne Pepper <br />
• 1 Tablespoon Freshly Ground Black Pepper </div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; margin-left: 18px;">
• 1 Teaspoon Ground Oregano<br />
<br />
Put all the ingredients in an airtight container and shake to combine. Yields: ⅓ Cup</div>
<div style="font-family: Arial; font-size: 12px; line-height: normal; margin-left: 18px; min-height: 14px;">
<br /></div>
<div style="color: #252525; font-family: Arial; font-size: 12px; line-height: normal; margin-bottom: 10.5px;">
<span style="color: #274e13; font-size: small;">~ </span>When flaming the dish, you may have to reignite the dish several times to burn off the alcohol. The initial ignition should always take place away from the flame of your range or cooktop. Additional ignitions may be done over the burner. </div>
<span style="color: #274e13; font-family: "arial"; font-size: small;">~ </span><span style="color: #252525; font-family: "arial"; font-size: 12px;">If consuming alcohol is an issue, please note that no amount of cooking or flaming will remove 100% of the alcohol in any dish. For the Bourbon you can substitute 1 teaspoon of vanilla extract added to enough apple juice to total 2 ounces liquid.</span><br />
<div>
<br /></div>
aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-73085200010228864652015-08-31T21:39:00.002-07:002015-08-31T21:41:56.573-07:00The Ultimate Stacked Southwest Spicy n’ Sweet Burger <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI6FG7ChCmlfksi9chlEsXHKc1pDDcSii7Iu26Yoc4Qfjlydq8VDgsriujVofCAgxbF-wZozVjguHxufBwo_DeF-uc3vbBPO6S6bxGsvsAEy7mta9FmyHtZvWpUxQDxcjzVhTxq3kQ6y6/s1600/Southwest+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Ultimate Stacked Southwest Spicy n’ Sweet Burger " border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI6FG7ChCmlfksi9chlEsXHKc1pDDcSii7Iu26Yoc4Qfjlydq8VDgsriujVofCAgxbF-wZozVjguHxufBwo_DeF-uc3vbBPO6S6bxGsvsAEy7mta9FmyHtZvWpUxQDxcjzVhTxq3kQ6y6/s640/Southwest+Burger.jpg" title="The Ultimate Stacked Southwest Spicy n’ Sweet Burger " width="640" /></a></div>
<div style="font-family: Arial; font-size: 12px;">
<b><br />
</b></div>
<div style="font-family: Arial; font-size: 12px;">
<b>This is our favorite “at home” burger. Actually it’s our favorite burger period! </b>What makes it “Ultimate” and “Stacked”? The outstanding components that go together to make up this burger are each a taste treat in themselves, but put them together and you get a burger the likes of which you’ve never experienced before!<br />
<br />
<a name='more'></a></div>
<div style="font-family: Arial; font-size: 12px;">
It’s a great big patty of juicy beef on a bed of cool, leaf lettuce and thick-cut applewood smoked bacon, topped with a grilled portabella mushroom, melted Monterey Jack cheese, sweet chipotle pepper sauce and crispy fried shallots, all served on a buttery toasted sesame seed topped Kaiser Roll. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
There’s a lot going on here. Every ingredient imparts its own unique favor that compliments the whole. With a little bit of advance planning and preparation you can serve a burger that will be met with praise and adoration. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div>
<div style="font-family: Arial; font-size: 12px;">
<br /></div>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif; font-size: x-large;">The Ultimate Stacked Southwest Spicy n’ Sweet Burger </span><br />
<div style="font-family: Arial; font-size: 12px;">
<span style="color: #6aa84f;">Yield: 4 Burgers Preparation Time: 30 Minutes Grilling Time: 16 Minutes</span></div>
</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div>
<div style="font-family: Arial; font-size: 12px;">
<br /></div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
• 1 Clove Garlic, peeled and chopped<br />
• Kosher Salt </div>
<div style="font-family: Arial; font-size: 12px;">
• Freshly ground Black pepper</div>
<div style="font-family: Arial; font-size: 12px;">
• ¾ Cup Mayonnaise<br />
• ¼ Cup Chili Sauce</div>
<div style="font-family: Arial; font-size: 12px;">
• 2 Tablespoons Ketchup<br />
• 3 Tablespoons Onion, minced<br />
• 3 Tablespoons Sweet Pickle Relish<br />
• 2 Tablespoons Chipotle Pepper packed in Adobo Sauce, minced </div>
<div style="font-family: Arial; font-size: 12px;">
• 4 Extra Large Shallots, peeled and sliced into ⅛ inch rings</div>
<div style="font-family: Arial; font-size: 12px;">
• ¼ Cup All-Purpose Flour</div>
<div style="font-family: Arial; font-size: 12px;">
• 1 Teaspoon Smoked Paprika (not the Hot Spanish variety)</div>
<div style="font-family: Arial; font-size: 12px;">
• Olive Oil</div>
<div style="font-family: Arial; font-size: 12px;">
• Canola Oil</div>
<div style="font-family: Arial; font-size: 12px;">
• 8 Slices Thick Cut Applewood Smoked Bacon, cut each strip in half.</div>
<div style="font-family: Arial; font-size: 12px;">
• 1½ to 2 Pounds of 80% Lean Ground Chuck </div>
<div style="font-family: Arial; font-size: 12px;">
• 4 Large Portabella Mushrooms</div>
<div style="font-family: Arial; font-size: 12px;">
• 1 Cup Monterey Jack Cheese, shredded</div>
<div style="font-family: Arial; font-size: 12px;">
• 4 Sesame Kaiser Rolls, split</div>
<div style="font-family: Arial; font-size: 12px;">
• 4 Tablespoons Unsalted Butter, softened</div>
<div style="font-family: Arial; font-size: 12px;">
• Curly Red Leaf Lettuce</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif; font-size: large;">Preparation Steps</span></div>
<div style="font-family: Arial; font-size: 12px;">
<br />
<b><i><span style="color: #274e13;">Step 1.</span></i></b> One day in advance, make a paste with the garlic and ⅛ teaspoon of the salt by crushing them together with the side of a chef's knife. In a small bowl, stir together the garlic paste, mayonnaise, chili sauce, ketchup, onion, sweet relish and chipotle until combined. Cover and refrigerate overnight to allow the sauce to meld. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 2. </span></i></b>Remove the sauce and ground chuck from the refrigerator to come to room temperature. Combine the flour, 1 teaspoon of the salt and the paprika in a medium bowl. Toss the sliced shallots in the flour until evenly coated and then transfer to a wire mesh strainer and shake to remove the surplus flour. Place a skillet over medium-high heat then add 2 tablespoons of canola oil and 2 tablespoons of olive oil and heat until just barely smoking. Carefully add the flour coated shallots in a thin layer and cook for about 2 minutes, turning with tongs, until browned and crisp. Transfer the fried shallots to paper towel to drain.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 3.</span></i></b> Dispose of the oil in the frying pan then using the same pan cook the bacon slowly over medium heat turning frequently until cooked through but not too crisp. Place on paper towel to drain.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 4.</span></i></b> Shape the ground chuck into four patties, ¾” larger than the diameter of the Kaiser rolls. To keep the burgers flat and cook evenly form the center of the patties thinner than the outer edge. Brush a thin coating of canola oil on both sides of the burgers and season lightly with salt and pepper. Cover and set aside until ready to grill.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 5.</span></i></b> Remove the stems from the Portabella Mushrooms and then use a spoon to gently scrape out the “gills” on the underside of the cap. Rinse well and pat dry with a towel.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 6.</span></i></b> Preheat grill to high. Spread the softened butter on the inside of both halves of the Kaiser rolls and set aside.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 7.</span></i></b> Brush a coat of olive oil over the entire mushroom and sprinkle with a pinch of Kosher Salt and freshly ground black pepper. Grill the mushrooms, stem side down, with the grill covered for 5 minutes, turn them over and fill each cap with ¼ cup of the shredded cheese. Grill for 5 more minutes, again with the grill covered, until the cheese is bubbly and beginning to brown then remove from the grill and loosely cover to keep warm.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 8.</span></i></b> Grill the burgers directly over the hottest part of the grill for 2 minutes without moving them. Then turn the burgers and grill for an additional 3 minutes. During the last 4 minutes of grilling time, place the buttered rolls on the grill to lightly toast. Watch them carefully to avoid burning.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i><span style="color: #274e13;">Step 9.</span></i></b> Assemble the burgers. Put a couple of lettuce leaves on the bottom of the roll, then add four half-slices of bacon then top with a grilled meat patty. Turn a mushroom, cheese side down, on top of the meat and spoon 2 tablespoons of the sauce over the mushroom. Top with ¼ of the fried shallots and then add the top of the roll. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Serve with some of the remaining sauce on the side for dipping. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif; font-size: large;">Tips and Trending</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial;">
<span style="color: #274e13;"><b>~</b></span><span style="font-size: 12px;"> We always make these using the larger quantity (2 pounds), of top quality ground chuck. This produces a slightly less than ½ pound burger after grilling. The grill timing in the recipe will produce medium-rare burgers. If you prefer your burgers done to medium, extend the grilling time to 3 minutes per side. Starting with 1½ pounds of beef will result in a burger more in the ⅓ pound range, after grilling. Adjust your grilling times down by about a half minute to avoid over cooking smaller patties. </span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<span style="color: #274e13;"><b>~</b></span> Chipotle peppers are smoked Jalapenos and just like a Jalapeno can vary in their “hotness”. Taste the sauce after it has melded overnight. If you prefer a little more zing, add more minced Chipotle and Adobo – one teaspoon at a time until you achieve your personal desired heat.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<span style="color: #274e13;"><b>~</b></span> If the sauce prepared for this burger sounds familiar, it should. If you were to leave out the Chipotle peppers in adobo sauce you would have my homemade Thousand Island dressing.<br />
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<span style="color: #274e13;"><b>~</b></span> If you must have fries alongside this mountain of a burger, try it with something different like sweet potato or veggie fries. And use the extra sauce for dipping those too!</div>
aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com2tag:blogger.com,1999:blog-1486084201033560392.post-67610273332936219592015-06-21T14:47:00.000-07:002015-06-21T14:47:09.325-07:00Fettuccini and Prawns with Roasted Garlic Cream Sauce<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgts2TJp7PUrMysY1fKZOZr-brhfojrjRG2EqNjFhsjiG7Xio-fHuorflhkk8DjEfRTsiswdGKjcxP15C6iExHduGnARXvxfnOGdbMmBcvzcRRUPKMloVWnXzPPkqu0qdUZQbEdBJhP3IU3/s1600/Fettucchine+%2526+Prawns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fettuccine and Prawns in Roasted Garlic Cream Sauce" border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgts2TJp7PUrMysY1fKZOZr-brhfojrjRG2EqNjFhsjiG7Xio-fHuorflhkk8DjEfRTsiswdGKjcxP15C6iExHduGnARXvxfnOGdbMmBcvzcRRUPKMloVWnXzPPkqu0qdUZQbEdBJhP3IU3/s640/Fettucchine+%2526+Prawns.jpg" title="Fettuccine and Prawns in Roasted Garlic Cream Sauce" width="640" /></a></div>
<br />
<b>Way back before the turn of the century while living in San Francisco, one of our favorite restaurants was <a href="http://www.caffesportsf.com/" target="_blank">Caffe Sport</a>, whose specialty is Italian seafood. </b>This dish is inspired by one of their most popular menu items, “Scampi al’ Antonio”, created by Chef and founder Antonio La Tona.<br /><br />
<a name='more'></a>Our version is bursting with two garlic flavors; piquant fresh and sweet roasted then adds enough cayenne pepper to brighten things up without burning. We’ve added just the right amount of the king of Italian cheese, Parmigiano-Reggiano, to give this white sauce a perfect creaminess and a hint of cheese without becoming an Alfredo sauce.<br /><br />With this dish plan to devote more time to preparation than actual cooking, so schedule your timing to include advanced preparation of sides and accompaniments or better yet, involve a helper. Before beginning, please read the Tips and Trending section at the end of the recipe for several important hints.<br /><br />Prepare this dish once and it will immediately become a family favorite!<br /><br /><br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Fettuccini and Prawns with Roasted Garlic Cream Sauce</span></span></span><br />
<span style="color: #6aa84f;">Yield: 2 Generous servings Preparation Time: 75 Minutes Cooking Time: 30 Minutes</span><br />
<br /><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• 1 Pound Prawns cleaned and deveined but not peeled<br />• 3 Cloves Fresh Garlic, mashed<br />• 2 Tablespoons Olive Oil<br />• One Head <a href="http://aguywholovestocook.blogspot.com/2013/07/roasted-garlic.html" target="_blank">Roasted Garlic </a><br />
• 2 Cups Heavy Cream<br />• ¾ Cup Freshly Shredded Parmigiano-Reggiano<br />• 1 Teaspoon Kosher Salt <br />• ¼ Teaspoon Cayenne Pepper<br />• 1 Ounce Pine Nuts, toasted<br />• 12 to 16 Ounces Fresh Fettuccini<br /><br /><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /> <br />
<span style="color: #274e13;"><i><b>Step 1.</b></i></span> Combine prawns, olive oil and fresh garlic in a 1-gallon zippered bag. Massage well to distribute and marinate for 1 hour in the refrigerator.<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> While the prawns marinate, roast the head of garlic (click on the link in the ingredient list above) and toast the pine nuts.<br /><br /><span style="color: #274e13;"><i><b>Step 3.</b></i></span> Squeeze the roasted garlic cloves out of their skins into a 2½ quart saucepan. Add the heavy cream and any olive oil that remains in the ramekin in which the garlic was roasted. Bring to a slow boil over medium-high heat. Reduce heat to simmer and cook while stirring about 20 to 25 minutes until the volume of liquid is reduced by ¼. During the last 5 to 10 minutes of the cooking time for the sauce, bring a large pot of salted water to boil and preheat the grill to high. <br /><br />
<span style="color: #274e13;"><i><b>Step 4.</b></i></span> Let the cooked sauce cool slightly then transfer to a blender along with ½ cup of the Parmigiano-Reggiano. Pulse until smooth (always use caution when blending hot liquids!) Season with Kosher salt and cayenne pepper then pulse again to blend. Adjust seasoning to taste. Let the sauce stand covered in the blender while preparing the pasta and prawns.<br /><br /><span style="color: #274e13;"><i><b>Step 5.</b></i></span> Put the fresh pasta into the boiling water and cook for only 2½ minutes until al dente. Drain the pasta and return to the hot pot tossed with a drizzle of olive oil then cover to keep warm while you cook the prawns.<br /><br /><span style="color: #274e13;"><i><b>Step 6.</b></i></span> Grill the prawns over high heat for 2 minutes on one side with the grill cover closed, turn over and grill for one minute more with the grill closed. Immediately transfer the prawns to a bowl until just cool enough to handle and peel off the shells. <br /><span style="color: #274e13;"><i><b><br />Step 7. </b></i></span>Plate the pasta in a shallow serving dish. Reserve 3 or 4 of the prawns and place the remaining on top of the pasta. Pour the sauce over the prawns and pasta to coat and garnish with the reserved prawns, toasted pine nuts and remaining ¼ cup of Parmigiano-Reggiano.<br /><br />Serve with a mixed grill of summer vegetables (see Tips and Trending). If some of the sauce should spill over to the vegetables – what a happy accident that would be!<br /><br /> <br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-size: large;">~</span></b></span> Grilling time for the prawns is based on 16/20 per pound size. Increase the time they spend on the grill if you have access to and wish to use some super-sized shrimp.<br /><br /><span style="color: #274e13;"><b><span style="font-size: large;">~</span></b></span> Toasting pine nuts takes only a few minutes over medium-high heat in a small dry skillet. Toast the nuts stirring constantly only until they begin to brown. Remove the pan from the heat the moment you notice the nutty aroma.<br /><br /><span style="color: #274e13;"><b><span style="font-size: large;">~</span></b></span> If you don’t already have one, get yourself a micro-plane. It is the best way to finely shred hard cheeses like the Parmigiano-Reggiano used here.<br /><br /><span style="color: #274e13;"><b><span style="font-size: large;">~</span></b></span> Please buy or make your own fresh fettuccini for a more pleasing texture and flavorful result than possible with dried boxed pasta. If you do use dried pasta, follow the cooking directions on the package.<br /><br />
<span style="color: #274e13;"><b><span style="font-size: large;">~</span></b></span> Prepare the mixed grill during the hour the prawns are marinating. Just toss chunks of your favorite summer squashes with olive oil, sea salt and fresh ground pepper and grill just long enough to get grill marks. Keep them warm in a 200º oven until ready to serve.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-18290947741040956282014-11-12T09:14:00.001-08:002014-11-12T09:18:54.494-08:00Cannellini and Escarole Soup<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91HApqDNxDnyubFezb64rag1u4sWu-TJRh0ocN5apGH7edtSuHqCJJVp5Yx_0XAr8z5ZQQrfTSB-CCsLuWRS19sV_jaeXE4RJTZp2exIeAb7UaRwxIvqtPBZk1d_1x6TPfGEjKKxJFdw1/s1600/Cannellini+and+Escarole+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cannellini and Escarole Soup" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91HApqDNxDnyubFezb64rag1u4sWu-TJRh0ocN5apGH7edtSuHqCJJVp5Yx_0XAr8z5ZQQrfTSB-CCsLuWRS19sV_jaeXE4RJTZp2exIeAb7UaRwxIvqtPBZk1d_1x6TPfGEjKKxJFdw1/s640/Cannellini+and+Escarole+Soup.jpg" title="Cannellini and Escarole Soup" width="640" /></a></div>
<br />
<b>Whether you prepare Consommé, Bisque, Chowder or just Soup, you’re making something that just about everyone loves.</b> Some soups, especially intense and clarified consommés or rich and creamy bisques are usually served as one of several courses in a meal. Others are equally appropriate occupying the “soup course” or as the star of the meal. <br />
<a name='more'></a><br />
This is one of those soups that serve as a complete meal - it’s hardy without being heavy and when served with a fresh loaf of crusty bread, a few crisp greens and some fruit no one will be looking for anything else to come out of the kitchen.<br />
<br />
Don’t save this recipe just for cold weather. It’s a wonderful and satisfying preparation that like any soup is a labor of love and should be served at any time of the year.<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Cannellini and Escarole Soup</span></span></span><br />
<span style="color: #6aa84f;">Yield: 6 Servings Preparation Time: 1½ Hours Cooking Time: 15 Minutes</span><br />
<br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #274e13;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• ¾ Cup Dried Cannellini Beans, soaked for 8 hours<br />
• 1 Large Bay Leaf<br />
• 1 Pound Campari Tomatoes<br />
• Olive Oil <br />
• Kosher Salt<br />
• Freshly Ground Black Pepper<br />
• 1 Pound Fresh Escarole, washed and drained<br />
• 2 Cloves Garlic, mashed with ¼ teaspoon of salt<br />
• 4 Cups Chicken Stock, homemade or store bought low-sodium<br />
• 2 Cups Dry Bow Tie Pasta<br />
• 4 Ounces Parmesan Cheese, grated<br />
<br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #274e13;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><i><b>Step 1. </b></i></span>Drain and rinse the soaked beans and place them with the bay leaf in a large sauce pan along with enough water to cover by 2 inches. Bring to a boil over high heat, skim off the foam and reduce to simmer. Cover and simmer for 1½ hours until tender. <br />
<br />
<span style="color: #274e13;"><i><b>Step 2.</b></i></span> Preheat oven to 275ºF. Line a baking sheet with aluminum foil.<br />
<br />
<span style="color: #274e13;"><i><b>Step 3. </b></i></span>Cut the tomatoes in half through the stem end and place, cut side up, on the prepared baking sheet. Drizzle each tomato with about ¼ teaspoon of olive oil and a few grains of salt and pepper. Roast for 1 hour and let cool on the baking sheet, then cut each tomato half in half again to make quarters.<br />
<br />
<span style="color: #274e13;"><i><b>Step 4.</b></i></span> Trim the escarole and stack the leaves in a few piles. Roll a pile of leaves into a tight bundle and cut into 1” chiffonade. Set aside.<br />
<br />
<span style="color: #274e13;"><i><b>Step 5.</b></i></span> Set a 3 quart Dutch oven over medium-high heat, add 2 tablespoons of olive oil and the garlic and sauté for just about 30 seconds. Add the escarole and sauté for 2 minutes until wilted.<br />
<br />
<span style="color: #274e13;"><i><b>Step 6.</b></i></span> Add the chicken stock and roasted tomatoes to the pot and bring to a simmer. Drain the beans then stir them into the simmering stock along with half of the cheese and the pasta. Cover and cook for 10 minutes. Season to taste with pepper and additional salt if desired. If the pasta has absorbed too much of the liquid, add more chicken stock, 1 cup at a time until the right balance is achieved.<br />
<br />
Serve in individual bowls garnished with the remaining cheese topped with a drizzle of olive oil. Crusty bread is the best accompaniment to soak up the last bit of soup from the bottom of the bowl.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-size: large;">~</span></b> </span>If Cannellini beans are not available you can substitute Great Northern beans but they will not be as creamy and will lack the nutty flavor of the cannellini beans. Whichever bean you choose, do not add salt to the water when cooking the beans after soaking, they will not soften. <br />
<br />
<span style="color: #274e13;"><b><span style="font-size: large;">~</span></b> </span>Discarding the water used to soak the beans and rinsing them well will eliminate most of the oligosaccharides that cause “wind”. I add Bay leaves when pre-cooking beans as in this recipe to further reduce some of the gas inducing properties of the beans. <br />
<br />
<span style="color: #274e13;"><b><span style="font-size: large;">~</span></b> </span>You can also substitute mature Spinach for the Escarole. Avoid baby spinach for this recipe. Although wonderful in salads, it’s too delicate to stand up to sautéing and simmering. <br />
<br />
<span style="color: #274e13;"><b><span style="font-size: large;">~</span></b> </span>Although the actual cooking time for this soup is only a few minutes, the preparation time is quite long. However, using your own homemade stock, roasting the tomatoes and starting with dried beans makes a really satisfying soup, both in taste and the feeling of accomplishment it gives to know you’ve created something this good. You can prepare the time intensive ingredients ahead of time and store them in the refrigerator for a few days and then assemble the soup as in Steps 4 & 5 in a matter of minutes. Or you can reach for canned beans (make sure you drain and rinse away all that gooey syrup!), canned roasted tomatoes and packaged stock. Just please, please read the labels and select those with the minimal additives.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-27562886823302695362014-06-22T05:10:00.000-07:002014-06-22T05:10:08.370-07:00Baked Scampi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjJ_d8ULRBg0G5wFK_s-_Hh6VxJJPuHn8Lfku2VvVlBIxpV6hoo0GKcRNNI8Y8ZfbadqhaOwdYvX-TCXRoaqWf2SUhfttsQMRUwHX4wmNn3QTYwDGvG_9lbplFpadeCnUE0OdldR-DCWJ/s1600/Baked+Scamp-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Scampi" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjJ_d8ULRBg0G5wFK_s-_Hh6VxJJPuHn8Lfku2VvVlBIxpV6hoo0GKcRNNI8Y8ZfbadqhaOwdYvX-TCXRoaqWf2SUhfttsQMRUwHX4wmNn3QTYwDGvG_9lbplFpadeCnUE0OdldR-DCWJ/s1600/Baked+Scamp-1.jpg" height="480" title="Baked Scampi" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BAKkiVjBN10lL7USBuZK-YZyyQ3jV1_aDPk60Ie_IFGJf4Ir3VV7HcdFXYW86mxjLO6shxeUq2DcwRvI4UE0LHydB_fx8wKxfPr4QSoeKfr80K6tHtaKwg0YZ9j4tEA0kDgDtXYKow7w/s1600/Baked+Scampi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BAKkiVjBN10lL7USBuZK-YZyyQ3jV1_aDPk60Ie_IFGJf4Ir3VV7HcdFXYW86mxjLO6shxeUq2DcwRvI4UE0LHydB_fx8wKxfPr4QSoeKfr80K6tHtaKwg0YZ9j4tEA0kDgDtXYKow7w/s1600/Baked+Scampi.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /><b>Here’s a dish that is so easy to prepare you’ll feel guilty when your dinner companion raves about it. </b>The flavor combination of tarragon, garlic and lemon are a natural with just about any mild seafood. We use them all sparingly to avoid overpowering the distinctive but delicate taste of the shrimp.<br /><br />
<a name='more'></a>If truly fresh shrimp is available to you, by all means use it for this recipe and any other time you prepare a dish with shrimp as the primary ingredient. But be sure that they are truly fresh and not “previously frozen” and then thawed. Almost all commercially available shrimp is frozen before packing and shipping around the country, so what I can buy at my grocer here in the Midwest will always have been frozen at some time. You’d really have to have a special relationship with a shrimp boat to get absolutely fresh shrimp away from the coastal waters from which they came. So if your choice comes down to selecting shrimp frozen in time and ice or shrimp that were frozen but escaped – buy the little critters that are still frozen. You never know how long ago they were thawed from their previously frozen state.<br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Baked Scampi</span></span></span><br /><span style="color: #6aa84f;">Yield: Serves 2 Preparation Time: 25 Minutes Cooking Time: 12 Minutes</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• ½ Cup Dry White Wine<br />• 4 Tablespoons Unsalted Butter, melted<br />• 2½ Teaspoons Fresh Tarragon, finely chopped<br />• 1 Clove Garlic, minced<br />• 1 Teaspoon Lemon Juice<br />• 1½ Teaspoons Freshly Ground Black Pepper<br />• 1 Pound Shrimp, peeled, deveined, without tails, rinsed and drained<br />• ¾ Cup Panko Breadcrumbs<br />• 2 Cloves Garlic, peeled and mashed with ¼ teaspoon Kosher Salt<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><b><i>Step 1.</i></b></span> Preheat Oven to 425ºF.<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> In a medium mixing bowl whisk together the wine, 2 tablespoons of the melted butter, ½ teaspoon of the chopped tarragon, the minced garlic clove, lemon juice and 1 teaspoon of the pepper. Pat the drained shrimp with paper towel to remove excess moisture and stir into the wine mixture. Let stand for 15 minutes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BAKkiVjBN10lL7USBuZK-YZyyQ3jV1_aDPk60Ie_IFGJf4Ir3VV7HcdFXYW86mxjLO6shxeUq2DcwRvI4UE0LHydB_fx8wKxfPr4QSoeKfr80K6tHtaKwg0YZ9j4tEA0kDgDtXYKow7w/s1600/Baked+Scampi.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BAKkiVjBN10lL7USBuZK-YZyyQ3jV1_aDPk60Ie_IFGJf4Ir3VV7HcdFXYW86mxjLO6shxeUq2DcwRvI4UE0LHydB_fx8wKxfPr4QSoeKfr80K6tHtaKwg0YZ9j4tEA0kDgDtXYKow7w/s1600/Baked+Scampi.jpg" height="280" width="320" /></a><br /><br /><span style="color: #274e13;"><i><b>Step 3.</b></i></span> In a small mixing bowl combine the panko with the remaining 2 teaspoons of tarragon, the remaining ½ teaspoon of pepper and the mashed garlic cloves. Add the remaining 2 tablespoons of melted butter and stir until evenly distributed.<br /><br /><span style="color: #274e13;"><i><b>Step 4.</b></i></span> Arrange the shrimp mixture in a single layer in a 1½ quart, (8”x10”) gratin baking dish. Evenly cover with the panko mixture and bake for 12 minutes.<br /><br />Serve with steamed spinach topped with sliced almonds, Kosher salt and freshly ground pepper to taste.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~ </span></span></b></span>There’s no guarantee that all of the alcohol will cook out of the shrimp – most will but not all. If you prefer to cook without wine, go ahead and substitute chicken stock. <br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~ </span></span></b></span><span style="color: #274e13;"><b><span style="font-family: inherit;"></span></b></span>If you choose to substitute dried tarragon for fresh, use ¼ teaspoon in the wine mixture and 1 teaspoon in the panko.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~ </span></span></b></span>For the sake of convenience you can use frozen shrimp already peeled, deveined and without tails. Defrost any frozen shrimp in a large mesh strainer or colander under cold running water for 5 minutes. Let them drain in the strainer and continue as in the recipe.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~ </span></span></b></span>The best way to cook freshly washed spinach is to shake the water from the leaves and put the spinach in a pot large enough to hold the amount you are preparing. Cover and cook over medium-low heat until just wilted. Remove from heat, gently toss and leave the lid off the pot for 2 minutes, then serve immediately. Use no additional water, the water that clings to the leaves is all that is needed and you will never again have soggy spinach.<br />aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-55554894439153995752014-06-09T06:47:00.000-07:002014-06-09T06:47:09.326-07:00Simply Roasted Asparagus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8-_uKGIwmmXE1ywOO8jIB_BiFCXYMk4YcbCUxJP8mtEHj4nsXZLdawwdYH_Vuw-xBqwyekEyuWZeY1cwdSLEK0ZB801Zjjf3JX7wmK4Y0nt1C6SnM4qTzCzwjhYWFko9TmyxEaPFjq0T/s1600/Roasted+Asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Asparagus" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8-_uKGIwmmXE1ywOO8jIB_BiFCXYMk4YcbCUxJP8mtEHj4nsXZLdawwdYH_Vuw-xBqwyekEyuWZeY1cwdSLEK0ZB801Zjjf3JX7wmK4Y0nt1C6SnM4qTzCzwjhYWFko9TmyxEaPFjq0T/s1600/Roasted+Asparagus.jpg" height="550" title="Roasted Asparagus" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Number one on the list of the simplest things you can make in your kitchen is boiled water.</b> Tap, pot, heat, done. Number two has got to be this dish. But roasted asparagus has boiled water beat, hands-down, when it comes to delicious things to eat. Frankly, asparagus prepared and served in any way is pretty okay in my book.<br /><br />
<a name='more'></a>Next time you’re tempted to steam up a batch of asparagus, remember this recipe. You won’t need to look it up, it’s that simple.<br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Simply Roasted Asparagus</span></span></span><br /><span style="color: #6aa84f;">Yield: 2 Servings Preparation Time: 5 Minutes Cooking Time: 15 Minutes</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• 1 Pound Asparagus<br />• 2 Tablespoons Olive Oil<br />• 1 Teaspoon Kosher Salt<br />• 1 Teaspoon Freshly Ground Black Pepper<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1.</b></i></span> Preheat oven to 350ºF.<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> Wash and trim asparagus.<br /><br /><span style="color: #274e13;"><i><b>Step 3.</b></i></span> Lay asparagus spears on baking sheet and drizzle with olive oil. Use your hands to massage the oil all over the asparagus and then arrange the spears in a single layer on the baking sheet and sprinkle with salt and pepper.<br /><br /><span style="color: #274e13;"><i><b>Step 4.</b></i></span> Roast for 15 minutes.<br /><br />Serve, eat. Simple.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> When you are preparing asparagus and the length of the individual spears is not an issue (uniformity, fitting into a cooking vessel, etc.), break, don’t cut the woody ends of the spears. The asparagus spear will know exactly where to break if you firmly grasp the majority of the spear in one hand and just the farm cut end between the fingers of your other hand. Bend the spear and it will break, naturally, where the tender meets the tough.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Make this dish on the grill without the baking sheet. Just place the vegetables over indirect heat. I like to use very thick purple asparagus on the grill.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> You can dress this up by sprinkling ¼ cup of finely grated Parmigiano-Reggiano or another hard cheese over the asparagus once you’ve moved it to your serving dish.<br />aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-886946488805249882014-05-28T05:44:00.000-07:002014-05-28T05:44:48.944-07:00Dirty Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hZyQX8gwvo3zeKjfdsvMal-4X624CuUfm-QiXxKj1EGHTMoY6INW37wOY3uUw7Xx1LP7tPjVSBNpqy3Tf-hMTYACcuMobtOzcxKKZeUZJRy577y-v0egXOeWcb2sLpQz9BkZQcvFV1oI/s1600/Dirty+Potato+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dirty Potato Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hZyQX8gwvo3zeKjfdsvMal-4X624CuUfm-QiXxKj1EGHTMoY6INW37wOY3uUw7Xx1LP7tPjVSBNpqy3Tf-hMTYACcuMobtOzcxKKZeUZJRy577y-v0egXOeWcb2sLpQz9BkZQcvFV1oI/s1600/Dirty+Potato+Salad.jpg" height="480" title="Dirty Potato Salad" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr7UONc_Tij4w0tsCwfm4RXB23YBeNkGyCxS8ACyBwzgKnRGzRBDh3GPJJPcZhMRUJu19IToVfuSNZRWpSQSE2T9LRhWZf4gUHgghUQAgrJ3bR2IYVwA7GwZ7AqJcdiLrtkmYfsDZn1jG/s1600/Roasted+Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr7UONc_Tij4w0tsCwfm4RXB23YBeNkGyCxS8ACyBwzgKnRGzRBDh3GPJJPcZhMRUJu19IToVfuSNZRWpSQSE2T9LRhWZf4gUHgghUQAgrJ3bR2IYVwA7GwZ7AqJcdiLrtkmYfsDZn1jG/s1600/Roasted+Potatoes.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /><b>Most potato salads have a nice, “linen” color. This one does not.</b> Looks however, can be deceiving. Instead of boiling the potatoes we grill them until they are nicely charred, and mixing that flavorful carbonization with the pristine mayonnaise and sour cream doesn’t exactly look laundry fresh!<br /><br />
<a name='more'></a>Summertime means a lot of outdoor cooking at our house and not just with meat, poultry and seafood. Whole meals, including side dishes, can and should be cooked outdoors, but you can also use your grill to prepare cooked ingredients like these potatoes with terrific results and keep your kitchen cooler too.<br /><br />Grilling potatoes as a side dish is easy and the variety of flavoring combinations you can use is almost endless and they cook up faster than oven baking or boiling. So we decided we would adapt that cooking method for potato salad – with great success! We’ll talk a bit more about potatoes on the grill as a side dish in the Tips and Trending section following the recipe.<br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Dirty Potato Salad</span></span></span><br /><span style="color: #6aa84f;">Yield: 10 – 12 Servings Preparation Time: 30 Minutes + Chilling Time Cooking Time: 20 Minutes</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• 3 Pounds Large Russet Potatoes, washed but not peeled<br />• ¼ Cup Canola Oil<br />• 2 Teaspoons Kosher Salt<br />• 1 Teaspoon Hot Smoked Paprika<br />• ½ Pound Bacon, cut into ½” dice<br />• ⅔ Cup Onion, cut into ¼” dice<br />• 1¼ Cup Celery, cut into ¼” dice<br />• 1 Cup Mayonnaise<br />• ½ Cup Sour Cream<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1.</b></i></span> Light your grill and with the lid closed let the temperature get to at least 500ºF. <br /><br /><span style="color: #274e13;"><i><b>Step 2. </b></i></span>Dry the washed potatoes and first quarter them lengthwise. Cut each quarter wedge into three equal length pieces. Place all of the potato chunks in a large mixing bowl and toss them with the oil to coat. Add the salt and paprika and stir until the potatoes are evenly covered.<br /><br /><span style="color: #274e13;"><b><i>Step 3.</i></b></span> When the grill has reached temperature, use tongs to transfer the prepared potatoes to the grill, skin sides down. Close the lid and cook for 10 minutes. (If using a charcoal grill, spread the hot coals evenly before adding the potatoes.) After 10 minutes, turn off the center gas burner(s) and turn the outermost burners to medium-low. Turn the potato chunks and gather them all over the extinguished burner(s). (For gas grills with fewer than three burners, turn off one burner and reduce the heat on the other. For charcoal grills, move the coals to the outer edges of the grill.) Cook the potatoes for another 10 minutes with the lid closed.<br /><br /><span style="color: #274e13;"><i><b>Step 4. </b></i></span>Spread the cooked potatoes in a single layer on a baking sheet and let them rest until they are cool enough to touch. Transfer the cooled potatoes to the refrigerator to chill for two hours.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr7UONc_Tij4w0tsCwfm4RXB23YBeNkGyCxS8ACyBwzgKnRGzRBDh3GPJJPcZhMRUJu19IToVfuSNZRWpSQSE2T9LRhWZf4gUHgghUQAgrJ3bR2IYVwA7GwZ7AqJcdiLrtkmYfsDZn1jG/s1600/Roasted+Potatoes.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Roasted Potatoes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr7UONc_Tij4w0tsCwfm4RXB23YBeNkGyCxS8ACyBwzgKnRGzRBDh3GPJJPcZhMRUJu19IToVfuSNZRWpSQSE2T9LRhWZf4gUHgghUQAgrJ3bR2IYVwA7GwZ7AqJcdiLrtkmYfsDZn1jG/s1600/Roasted+Potatoes.jpg" height="240" title="Roasted Potatoes" width="320" /></a><br /><span style="color: #274e13;"><i><b>Step 5.</b></i></span> Cook the bacon in a large covered skillet until crisp. Remove from the heat, keep covered and let cool while the potatoes chill. Do not drain!<br /><br /><span style="color: #274e13;"><b><i>Step 6.</i></b></span> Dice the chilled potato chunks into ½” to ¾” pieces and place in a large mixing bowl. While cutting up the potatoes, discard any of the really charred skins.<br /><br /><span style="color: #274e13;"><i><b>Step 7. </b></i></span>Fold the onion, celery, bacon and all of the bacon drippings into the potatoes until everything is evenly dispersed.<br /><br /><span style="color: #274e13;"><i><b>Step 8.</b></i></span> Spread the mayonnaise and sour cream across the top of the potato mixture and then fold it all together. Cover and chill for at least 4 hours or overnight.<br /><br />Before serving, taste and if necessary season with additional kosher salt.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Buy large potatoes that you would serve baked, about 5” to 6” long. Keep an eye on the potatoes during the first 10 minutes on the grill. You want the surfaces to char, but not burn to a crisp. Don’t turn or stir them at all for the first 5 minutes or they’ll stick to the grill surface.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> For easy to make hot side dish potatoes, stop after Step 2. Serve them right off the grill and they’ll be firm inside with a crunch on the outside. Or put them in a large bowl and cover for 10 minutes with aluminum foil for more tender flesh and moist outsides.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> This, like any other potato salad, should be all about the potatoes. This is why the additional ingredients are diced into smaller bits than the final cuts on the potatoes. It’s also why I do not put hardboiled egg in my potato salads. If you want egg salad, make egg salad.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Don’t be afraid to use the bacon drippings. I know it’s a lot of extra fat in a dish that is already not exactly fat-free, but the flavor it imparts is impossible to come by any other way. (At home we justify the extra fat content by making this salad only once or twice a year!)<br /><br />
cool enough to touch. Transfer the cooled potatoes to the refrigerator to chill for two hours.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com1tag:blogger.com,1999:blog-1486084201033560392.post-25780233635197365662014-05-21T08:40:00.000-07:002014-05-21T08:40:45.278-07:00Roasted Broccoli Bits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-YxogVn1QeJE_nsuSayDAbvP_iygAzUvwQCFT_vkL9YOsuuBS3PfavBDaoFi0ZaoCzth08MRYk0eHuu5OZOBTqIhYF2BvG5U1cef7f7B8yXOWSspJhMdtZrvezGtBcfKt3WmREXSwnsL/s1600/Roasted+Broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Broccoli" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-YxogVn1QeJE_nsuSayDAbvP_iygAzUvwQCFT_vkL9YOsuuBS3PfavBDaoFi0ZaoCzth08MRYk0eHuu5OZOBTqIhYF2BvG5U1cef7f7B8yXOWSspJhMdtZrvezGtBcfKt3WmREXSwnsL/s1600/Roasted+Broccoli.jpg" height="534" title="Roasted Broccoli" width="640" /></a></div>
<br />
<b>There’s not a lot to say about Broccoli. </b>Some people don’t like it and the most famous person to emphatically state his aversion to the humble vegetable was the 41st President of The United States, George H.W. Bush. He said he hadn’t like it since his mother made him eat it. My guess is that she, like many other people, didn’t know that you can do something other than steam Broccoli.<br /><br />
<a name='more'></a>So, for all of you Broccoli haters that really want to be Broccoli lovers – this recipe is almost as simple as steaming and way more flavorful. Try it, you’ll like it!<br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Roasted Broccoli Bits</span></span></span><br /><span style="color: #6aa84f;">Yield: 4 Servings Preparation Time: 10 Minutes Cooking Time: 10 Minutes</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• 1 Pound Broccoli, washed and drained <br />
• 2 Tablespoons Olive Oil<br />
• 2 Cloves Garlic, mashed with ⅛ teaspoon Kosher Salt<br />
• ½ Teaspoon Kosher Salt<br />
• ¼ Teaspoon Freshly Ground Black Pepper<br />
• ½ Cup Panko <br />
• ⅓ Cup Asiago Cheese, grated<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps </span></span></span><br /><br />
<span style="color: #274e13;"><i><b>Step 1. </b></i></span>Preheat oven to 425ºF.<br /> <br />
<span style="color: #274e13;"><i><b>Step 2. </b></i></span>Trim off ¼” from the cut end of the broccoli stalk and use a vegetable peeler to remove any leaves or browned bumps from the stalks. Cut the head into one bite sized florets and slice the stalk into ¼” thick coins.<br /><br /><span style="color: #274e13;"><i><b>Step 3. </b></i></span>In a medium mixing bowl combine the olive oil, garlic, salt and pepper. Add the broccoli and toss to coat then set aside.<br /><br /><span style="color: #274e13;"><i><b>Step 4. </b></i></span>Spread the panko in a layer in a rectangular cake pan and toast in the oven for 2 minutes. Toss the broccoli with the toasted panko to coat evenly.<br /><br /><span style="color: #274e13;"><i><b>Step 5. </b></i></span>Spread the coated broccoli in the cake pan and bake for 15 minutes until the broccoli is tender crisp. <br /><br />Serve the cooked broccoli sprinkled with the grated asiago.<br /> <br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you like your broccoli more tender than crisp, blanch for 2 minutes after cutting into florets and plunge into an ice water bath. Drain the broccoli and when cooled to room temperature, continue from Step 3.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Each time you make this dish, try a different kind of cheese. Hard cheeses work best to give the desired coat without becoming stringy or saucy.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-42007506683321953362014-05-12T06:02:00.000-07:002014-05-12T06:02:38.035-07:00Roasted Golden Beets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbiu7YusRp0e7lUGT1gs6hag4nCUD5aEmL-TwiIaU02-DCVBRtaVV8KqkccXzqbvwmaS4xBLRaeckBZgdomWCQdAmFzNvfsBPyGzYuIvngjltKXyY4WKlWzVzXcCVHy5sZv5kPsGIbCks/s1600/Roasted+Golden+Beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Golden Beets" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbiu7YusRp0e7lUGT1gs6hag4nCUD5aEmL-TwiIaU02-DCVBRtaVV8KqkccXzqbvwmaS4xBLRaeckBZgdomWCQdAmFzNvfsBPyGzYuIvngjltKXyY4WKlWzVzXcCVHy5sZv5kPsGIbCks/s1600/Roasted+Golden+Beets.jpg" height="534" title="Roasted Golden Beets" width="640" /></a></div>
<br />
<b>If a root vegetable is going to be cooked, in my opinion there’s no better way to do it than roasting. </b>Any vegetable that can stand up to this cooking method will retain its own distinctive taste, its inherent sweetness is enhanced and it will become tender without giving up its natural texture. It’s also super simple and requires next to no attention; so you can spend more time with other, more complicated parts of your meal preparation.<br /><br />
<a name='more'></a>I’ve chosen golden beets for this recipe because they are milder and just slightly less sweet than the more common red beets and their color is stunning.<br /><br />Beets can be roasted and then peeled (the way we prepare our <a href="http://aguywholovestocook.blogspot.com/2013/08/pickled-golden-beets.html" target="_blank">Pickled Golden Beets</a>), but for this dish I want the edges to have a slight char so we peel them before cooking. <br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Roasted Golden Beets</span></span></span><br /><span style="color: #6aa84f;">Yield: 4 Servings Preparation Time: 15 Minutes Cooking Time: 30 Minutes</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• 8 Golden Beets<br />• 1 Tablespoon Canola Oil<br />• 1 Teaspoon Coarse Salt, Kosher or Sea<br />• ½ Teaspoon Freshly Ground Black Pepper<br />• 2 Tablespoons Peach Infused Balsamic Vinegar<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1.</b></i></span> Preheat oven to 400ºF and line a baking sheet with a silicone mat or parchment paper.<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> Wash, peel and cut each beet into 8 wedges. Toss in a medium bowl with the oil to coat then add the salt and pepper, tossing again to distribute evenly.<br /><br /><span style="color: #274e13;"><b><i>Step 3.</i></b></span> Arrange the beet wedges with the skin side down on the prepared baking sheet and roast for 30 minutes.<br /><br />Transfer the beets to a serving bowl and drizzle with the vinegar. Serve hot.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you cannot find golden beets, red beets can be substituted. Just remember that they will be a little sweeter and have a stronger taste. <br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Do all of your trimming, peeling and cutting at or near the sink. Golden beet’s juice will still stain your hands, and anything else that’s not stain-resistant, but it’s a lot easier to clean up than the juice of red beets.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> My market always sells golden beets with the greens attached. These can be cooked and served like turnip, mustard or any other hearty green. Fresh beet greens will have a slight peppery-bitterness like other milder greens. Cook the greens on the same day as the beets or before. The beets will last longer than the greens once they’ve been separated.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you aren’t a fan of peach flavor, try a tangerine or blood orange infused balsamic instead. Or, if you prefer to take a pass on the fruit infusions, any good quality aged balsamic vinegar will work.<br />aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-39654832437201169162014-05-02T06:56:00.000-07:002014-11-17T08:25:16.733-08:00Broiled Shrimp Cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXHp_eCL-C6dROg22s8svbHhFlbN3m3lTKq14PYmZHpbyLBFHfslf7rp3GZ4oJfaXcu4xzuqAJKGvG94sdNmiVcA_fqE_s6G9ZuWkXIOyf44jBHKzWce1tC6EqPxGLfGrDa7YnvQWdbeo/s1600/Broiled+Seafood+Cocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Broiled Shrimp Cocktail" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXHp_eCL-C6dROg22s8svbHhFlbN3m3lTKq14PYmZHpbyLBFHfslf7rp3GZ4oJfaXcu4xzuqAJKGvG94sdNmiVcA_fqE_s6G9ZuWkXIOyf44jBHKzWce1tC6EqPxGLfGrDa7YnvQWdbeo/s1600/Broiled+Seafood+Cocktail.jpg" height="480" title="Broiled Shrimp Cocktail" width="640" /></a><br />
<br />
<b>Served as an appetizer, fish course, main course or mounded on a buffet, ice cold shrimp with a spicy seafood cocktail sauce is loved by everyone. </b>My apologies to those with shellfish allergies, but then those poor souls are probably not reading this recipe.<br />
<br />
<a name='more'></a>To produce the most tender and flavorful shrimp to serve chilled, broiling is my preferred cooking method. With the proper planning it’s simple, relatively fast, pretty much fool-proof and can be done hours in advance of serving. <br />
<br />
I serve these juicy morsels with their scorched brown shells intact. They retain their natural moisture and make for a much more interesting presentation.<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Broiled Shrimp Cocktail</span></span></span><br />
<span style="color: #6aa84f;">Yield: 4 Appetizer Servings Preparation Time: 20 Minutes Active + 1 Hour Chilling Cooking Time: 3 Minutes</span><br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 2 Cups Water<br />
• ¼ Cup Kosher Salt<br />
• ¼ Cup Granulated Sugar<br />
• 2 Cups Ice<br />
• 24 Tiger Shrimp, sized 20 – 21 per pound<br />
• 1 Tablespoon Olive Oil<br />
• ½ Teaspoon Creole Seasoning, see Tips and Trending<br />
• Seafood Cocktail Sauce, see Tips and Trending to make it yourself<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><i><b>Step 1.</b></i></span> Bring the water to a boil in a medium size saucepan then stir the salt and sugar into the water until dissolved and remove from heat. Set aside until cooled to room temperature, transfer to a medium bowl then add the ice.<br />
<br />
<span style="color: #274e13;"><i><b>Step 2.</b></i></span> Wash and devein the shrimp but do not remove the shells. After thoroughly cleaning the shrimp drop them into the ice water brine and put the bowl in the refrigerator for 30 minutes. Put a baking sheet in the refrigerator at this time to chill.<br />
<br />
<span style="color: #274e13;"><i><b>Step 3. </b></i></span>Preheat broiler and line another large baking sheet with aluminum foil.<br />
<br />
<span style="color: #274e13;"><i><b>Step 4. </b></i></span>Drain the shrimp, pat them dry then put them in a mixing bowl. Add the olive oil and Creole seasoning and fold gently until evenly coated then transfer the shrimp to the prepared baking sheet.<br />
<br />
<span style="color: #274e13;"><i><b>Step 5. </b></i></span>Broil 4 inches from the heating element for 2 minutes. Turn the shrimps over and broil for just one more minute then transfer the shrimp to the chilled baking sheet and immediately put them in the refrigerator to chill. If the shrimp are to chill for longer than one hour cover loosely with aluminum foil, after the first hour, for the remainder of the time.<br />
<br />
I like to present a shrimp cocktail in a cocktail glass – makes some sense doesn’t it? At home, there’s no need to serve them on shaved ice to keep cold. I just put a couple of tablespoons of my seafood cocktail sauce in the bottom of a martini glass and hang the shrimp around the rim. <br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> This recipe can easily be multiplied to adjust for serving size. When cooking larger quantities do them in batches instead of crowding the baking sheet keeping at least 1” of space around the shrimp to let them cook properly and to facilitate turning them.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> To devein the shrimp use a pair of kitchen shears to cut along the back from the head to tail ends. Slice the flesh along the intestinal track with the point of a sharp knife and use a toothpick to remove it. Make sure you thoroughly rinse the shrimp again after this procedure. <br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Make your own Creole Seasoning for this and many other great seafood recipes. Just combine all ingredients below and store the unused portion in an airtight jar.<br />
<br />
• 2½ Tablespoons Paprika<br />
• 2 Tablespoons Kosher Salt<br />
• 2 Tablespoons Garlic Powder<br />
• 1 Tablespoon Freshly Ground Black Pepper<br />
• 1 Tablespoon Onion Powder<br />
• 1 Tablespoon Cayenne Pepper<br />
• 1 Teaspoon Ground Oregano<br />
• 1 Tablespoon Dried Thyme<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Here’s a fresher tasting Seafood Cocktail Sauce recipe. Stir all ingredients together in a small bowl. Cover and refrigerate until ready to use.<br />
<br />
• ½ Cup Chili Sauce <br />
• ½ Cup Ketchup <br />
• 3 Tablespoons Prepared Horseradish <br />
• 2 Teaspoons Lemon Juice <br />
• ½ Teaspoon Worcestershire Sauce <br />
• ¼ Teaspoon Tabasco Sauce (optional)aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-21572717947541770962014-04-26T05:41:00.000-07:002014-04-26T05:43:02.166-07:00Garlic Lemon Kohlrabi<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1l8wFiHcCf091jcBOgIGQLs2gxrFlVxeyKyYnGGA2gu89l7bmB1a1a35Jwa1MqbPIdTdUMUSOI3HUWwbCiqutY85HZGZKr-44EXGNtsLtg9-xIXcLDSFWEp8nV49zURYv-MA-GpTv75j/s1600/Kohlrabi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Garlic Lemon Kohlrabi" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1l8wFiHcCf091jcBOgIGQLs2gxrFlVxeyKyYnGGA2gu89l7bmB1a1a35Jwa1MqbPIdTdUMUSOI3HUWwbCiqutY85HZGZKr-44EXGNtsLtg9-xIXcLDSFWEp8nV49zURYv-MA-GpTv75j/s1600/Kohlrabi.jpg" height="480" title="Garlic Lemon Kohlrabi" width="640" /></a></div>
<br />
<b>How many times have you passed over this extremely versatile, albeit odd-looking, vegetable while strolling through your local farmer’s market or produce department? </b>Sure it looks more like Sputnik than most vegetables - okay it’s the only vegetable that resembles a 1950’s Soviet satellite, but that’s no reason to shun it!<br />
<br />
<a name='more'></a>Kohlrabi has a taste similar to broccoli stems, but is much milder and sweeter which is not surprising since they are in the same family. The round bulb-like Kohlrabi is actually the plant stem, not the root, from which the tender green leaves grow.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IuD-9svRXgtUUk9KKf414kmdBUp_noS-iq246Z59gGJIBf3EptUULtTOTihnQtPzobTlFytIF74ZAFGRRFIkFusXqJWIwc8VEyIpcFuMN3jhMhbkF7pZuZgbT8izukqb4i7D4m3xcMrr/s1600/Screen+Shot+2014-04-25+at+8.49.27+AM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IuD-9svRXgtUUk9KKf414kmdBUp_noS-iq246Z59gGJIBf3EptUULtTOTihnQtPzobTlFytIF74ZAFGRRFIkFusXqJWIwc8VEyIpcFuMN3jhMhbkF7pZuZgbT8izukqb4i7D4m3xcMrr/s1600/Screen+Shot+2014-04-25+at+8.49.27+AM.png" height="200" width="151" /></a></div>
<br />
Kohlrabi comes in a variety of sizes and even colors with the average around the size of a tennis ball. However, for this recipe I seek out younger and smaller specimens that are about the size of golf balls. Unlike more mature examples these will not require peeling, just a good scrubbing.<br />
<br />
The garlicky-lemon butter sauce that accompanies this dish adds a tang that really compliments the tender sweetness of the young kohlrabies and the slightly bitter greens that crowned them. (Yep that’s right, the Merriam-Webster dictionary says the plural is the unfortunate “kohlrabies”. Oh well.)<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Garlic Lemon Kohlrabi </span></span></span><br />
<span style="color: #6aa84f;">Yield: 4 Servings Preparation Time: 15 Minutes Cooking Time: 35 Minutes</span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 8 to 12 Golf Ball Size Kohlrabi Stems with Greens attached <br />
• 4 Tablespoons Unsalted Butter<br />
• 2 Tablespoons Fresh Lemon Juice<br />
• 1 Tablespoon Fresh Parsley, chopped <br />
• 2 Cloves Garlic, mashed with ¼ teaspoon Kosher Salt<br />
• Freshly Ground Black Pepper<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><i><b>Step 1.</b></i></span> Remove the leaves and their thin woody stems from the kohlrabies and set aside. Wash and trim off the root end and any remaining woody leaf-stem bits. Do not peel.<br />
<br />
<span style="color: #274e13;"><i><b>Step 2.</b></i></span> Remove the tough stems from the leaves, as you would for spinach, and discard. Rinse the leaves and dry them by rolling them up in a clean dish towel and set aside.<br />
<br />
<span style="color: #274e13;"><i><b>Step 3.</b></i></span> Put the butter and lemon juice in a small sauce pan and set over low heat. When the butter has melted, stir in the parsley and garlic until combined and let the mixture simmer for 1 minute. Cover to keep warm and remove from heat.<br />
<br />
<span style="color: #274e13;"><i><b>Step 4. </b></i></span>Place the kohlrabi stems in a steamer and cook for 30 minutes.<br />
<br />
<span style="color: #274e13;"><i><b>Step 5.</b></i></span> When the kohlrabi stems have been steaming for 20 minutes set a medium saucepan over medium-high heat with 2 tablespoons of the butter sauce. Add the reserved kohlrabi leaves, tossing them to coat with the butter and cover the pan. Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes then remove from the heat.<br />
<br />
Cut the streamed kohlrabi stems into ¼” thick slices and arrange on a serving plate with the greens mounded to the side. Drizzle the slices with the butter sauce then season with a few grinds of black pepper and serve.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If small kohlrabies are not available go ahead and use the larger variety. Steam for 40 minutes and pierce with a sharp knife to make sure they are tender. Peel the tough skin off of these more mature kohlrabies before slicing and serving.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If necessary before serving, keep the kohlrabi slices warm by putting them in the butter sauce set over very low heat. You obviously won’t need to drizzle the sauce over the plated vegetable after they’ve soaked in it!<br />
<br />aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-87688008133346247262014-04-14T06:34:00.000-07:002014-04-14T06:34:03.617-07:00Sweet and Sassy Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfCiB_l1H6aMPj25KKhocws351d9IeVZ9kPUPoI3j3debNyovcORxl8mPSmT_AWuT3tgfFi3QNYWqPsXWNInWEsnNtnPbpfK55MXg8CAM-CFwMQP8ezIAO2UEjJG6Nl_ukx7jvXO-gT-7/s1600/Sweet+and+Sour+Checken+with+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet and Sour Chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfCiB_l1H6aMPj25KKhocws351d9IeVZ9kPUPoI3j3debNyovcORxl8mPSmT_AWuT3tgfFi3QNYWqPsXWNInWEsnNtnPbpfK55MXg8CAM-CFwMQP8ezIAO2UEjJG6Nl_ukx7jvXO-gT-7/s1600/Sweet+and+Sour+Checken+with+Rice.jpg" height="480" title="Sweet and Sour Chicken" width="640" /></a></div>
<br />
<b>Sweet is a nice word. It makes you think of nice things. Sour is not as nice a word.</b> It makes you want to clench your jaw and pucker. And sassy is a kind of naughty word. It makes you giggle. <br /><br />
<a name='more'></a>The combination of sweet and savory doesn’t appeal to everyone, but if you’re a fan of Sweet and Sour Chicken, this recipe is great. We’ve made a light and fresh sauce that’s more about complementing our flavorful grilled chicken than covering it with a red-dye enhanced shellac-like sweet & sour sauce.<br /><br />All of the sweet and tart flavors in this recipe are derived from the foods themselves; no corn syrup or refined sugars of any kind are used. And the colors all come from nature, not a bottle.<br /><br />So, if you occasionally indulge in an order of sweet & sour chicken from your neighborhood take-out place, try this one. I’m sure you’ll love the fresher, healthier version you make yourself.<br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Sweet and Sassy Chicken</span></span></span><br /><span style="color: #6aa84f;">Yield: 4 Servings Preparation Time: 20 Minutes Cooking Time: 1 Hour</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• 4 Chicken Breast Halves, with bones and skin intact<br />
• 2 Cloves Garlic, mashed into paste with ¼ teaspoon of Kosher Salt<br />• 1 Tablespoon Olive Oil<br />• 2 Teaspoons Kosher Salt<br />• 1 Teaspoon Freshly Ground Black Pepper<br />• Canola oil <br />
• 1 Medium Red Onion, frenched (See Tips and Trending) <br />
• 2 Carrots, cut in ¼” slices on the bias <br />
• 4 Cloves Garlic, thinly sliced<br />• 1 Tablespoon Fresh Ginger Root, minced <br />
• 2 Serrano Peppers, seeded and minced<br />• 1 Sweet Red Pepper, cut into ½” dice <br />
• 1 Fresh Pineapple, cut into ½” dice <br />
• 2 Oranges, zested and juiced <br />
• 1 Lemon, zested and juiced <br />
• 4 Scallions, white and green parts cut in ½” pieces on the bias <br /><br /><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><span style="color: #274e13;"><i><b><br />Step 1.</b></i></span> Preheat grill on high heat to 550ºF.<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> Rinse the chicken breasts and pat them dry. Loosen the skin from the thickest part of the breast, leaving it attached everywhere else. Combine the garlic paste with the olive oil and rub the mixture under the skin of each breast. Wipe your oily hands on the surface of the skin and season it with the salt and pepper.<br /><br /><span style="color: #274e13;"><b><i>Step 3. </i></b></span>Place the chicken skin side up in the center of the grill. Extinguish any gas burners directly under the chicken and reduce the outer burners to medium. If using a charcoal grill, move the hot coals to the outer edge of the grill. Close the grill to maintain 350ºF and cook the chicken without disturbing it for 50 minutes. <br /><br /><span style="color: #274e13;"><i><b>Step 4. </b></i></span>While the chicken is cooking set a 4 quart sauce pan over medium heat. Lightly coat the hot pan with canola oil then add the onion, carrot, garlic, ginger, and peppers and sauté for 5 minutes.<br /><br /><span style="color: #274e13;"><i><b>Step 5. </b></i></span>Stir in the pineapple, the orange and lemon zests and the juices. Bring to a boil and simmer for 10 minutes to reduce the liquid until slightly thickened. Check for consistency and season with pepper to taste. Cover and set aside.<br /><br /><span style="color: #274e13;"><i><b>Step 6.</b></i></span> After 50 minutes of grilling time, check the chicken for doneness with an instant thermometer. The chicken should be at 160º, if not let it remain on the grill for an additional 10 ten minutes. Remove the chicken to a platter and let it rest loosely covered with aluminum foil for 5 minutes. While the chicken is resting reheat the sauce over low heat.<br /><br /><span style="color: #274e13;"><i><b>Step 7.</b></i></span> Use a boning knife to separate the breast meat from the bone while leaving the skin intact.<br /><br />Serve the boned breast on top of the chunky sweet and sour vegetables and drizzle some of the liquid over the chicken. Garnish with the scallions.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Mashing garlic into paste is a great way to subtly infuse the taste into a dish and has lots of uses. Once you’ve pealed the garlic clove by smashing it with the side of a chef’s knife, give it a rough chop and sprinkle with one ⅛ teaspoon of coarse Kosher salt for every clove. Mash the garlic and salt together by pressing the garlic with the side of the knife and pulling the knife toward you with one hand while pressing down on the blade with your other hand. Note: The sharp edge of the knife should be facing away from you! Repeat this action several times until a paste forms. The very small amount of salt acts as an abrasive to get the best results but if you’re really concerned about sodium use, reduce the amount of salt in your recipe by the amount you use to mash the garlic.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> I like to leave the carrot, sweet pepper and pineapple in good sized chunks, but frenching the onion provides slender ribbons that weave around the larger chunks of vegetables and fruit. Frenching an onion is easy if you first cut off both the stem and root ends of the onion. Remove the papery skin and cut the onion in half from stem to root ends. Now most directions will tell you to keep the flat, just cut, side of the onion down to make the next cuts. I like to stand the onion up on either the stem or root end with the flat side facing away from me. Now cut down to create equally thick wedges from the outside to the core from right to left, or left to right if you’re left handed. Repeat with the other half of the onion. For this recipe I cut fairly thin wedges.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Many grocery stores have fresh pineapples that have already been peeled and cored. You’ll pay a slightly higher price for having this work done for you, but it is a great time saver and because they’re fresh, unlike the canned versions there will be no added sugars or preservatives.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you prefer a thicker and glossier Asian restaurant style sauce, don’t boil it after adding the fruit, zests and juice in Step 7. Bring the sauce to a simmer when reheating it just before serving and stir in a slurry made with 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water. Add only half of the slurry at first into the simmering liquid and let it cook and thicken. Add the rest of the slurry only if necessary. Let the sauce simmer for a few minutes to cook away any starchy taste.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Fluffy white rice is the natural accompaniment for this dish, but you can mix things up by serving it with your favorite noodles or on a bed of soft butter lettuce leaves.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-10854056236562112002014-04-04T08:58:00.001-07:002014-04-04T08:58:53.476-07:00Black Bean Maque Choux with Cajun Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIr4KRFQOUjGsi66GVE4Nk9it6RhVDJHY9D3YpjmyV-p5_d_frVQMswHV071rpy0WfcVXQl866SOzWdTeh-p0gqxUp6zxHnLlLpgwpKRODnm5LYylqQQvKliC3XfR2rUFk8IEtpwWrOX3/s1600/Black+Bean+Maque+Choux+with+Cajun+Chicken+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Black Bean Maque Choux with Cajun Chicken " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIr4KRFQOUjGsi66GVE4Nk9it6RhVDJHY9D3YpjmyV-p5_d_frVQMswHV071rpy0WfcVXQl866SOzWdTeh-p0gqxUp6zxHnLlLpgwpKRODnm5LYylqQQvKliC3XfR2rUFk8IEtpwWrOX3/s1600/Black+Bean+Maque+Choux+with+Cajun+Chicken+.jpg" height="480" title="Black Bean Maque Choux with Cajun Chicken " width="640" /></a></div>
<br />
<b>Maque Choux, pronounced “mock shoe”, is traditionally thought to have come to us through the courtesy of the original French Acadians who migrated from Canada to Louisiana and the Caddo Nation Native Americans who introduced them to corn.</b> I’m just grateful that someone had the good sense to invent this dish!<br /><br />
<a name='more'></a>When sweet corn is abundant and fresh we can’t get enough, and this dish lets those golden nuggets shine! But don’t wait for summer to make this if you had the forethought to freeze some of last summer’s corn. Even if you didn’t freeze the fresh farmstand stuff you can still use good quality frozen product from your grocer.<br /><br />With our addition of black beans, this maque choux can be served as a main course dish all by itself, but we still like the accompaniment of our spicy Cajun chicken. The chicken is reminiscent of skillet blackened chicken, but isn’t so intense as to overpower the bed of maque choux on which it rests.<br /><br />Serve it with your favorite cornbread for a real bayou treat! I’ve included a simple cornbread recipe in the Tips and Trending section following the preparation steps.<br /><br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Black Bean Maque Choux with Cajun Chicken</span></span></span> <br /><span style="color: #6aa84f;">Yield: 4 servings Preparation Time: 30 minutes + 2 hours marinating time Cooking Time: 30 Minutes</span><br /><br /><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br /> • 4 Boneless / Skinless Chicken Breast Halves<br /> • 1 Tablespoon Olive Oil<br />
• 1 Tablespoon Dijon Mustard <br />• 2 Tablespoons Moscato Wine<br />• ½ Teaspoon Sweet Hungarian Paprika<br />
• ½ Teaspoon Garlic Powder<br />
• ¼ Teaspoon Kosher Salt<br />
• ¼ Teaspoon Onion Powder<br />
• ¼ Teaspoon Dried Thyme<br />
• ¼ Teaspoon Cayenne Pepper <br />• ¼ Teaspoon Freshly Ground Black Pepper <br />• Dash of Ground Oregano <br />• 4 Strips Hardwood Smoked Bacon, cut into ¼” dice<br />• 2 Tablespoons Unsalted Butter <br />• ½ Cup Onion, cut into ¼” dice <br />• ¼ Cup Celery, cut into ¼” dice<br />• ¼ Cup Green Pepper, cut into ¼” dice<br />• 3 Cups Sweet Corn, fresh or frozen and defrosted<br />• 1 Jalapeno Pepper, seeded and minced <br />• 1 Clove Garlic, mashed into paste with ⅛ teaspoon kosher salt<br />• ½ Pound Campari Tomatoes, seeded and cut into ¼” dice, see Tips and Trending<br />• 1½ Cups Prepared Black Beans, see Tips and Trending below<br />• ¼ Cup Homemade Chicken Stock, or low sodium store bought<br />• ¼ Cup Half & Half <br />• Tabasco™ Sauce to taste<br />• ½ Teaspoon Granulated Sugar<br />• 1 Scallion, white and green parts chopped for garnish<br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"> </span></span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1.</b></i></span> Rinse the chicken, pat dry and place in a zipper storage bag. <br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> Whisk together the olive oil, mustard, wine, paprika, garlic powder, salt, onion powder, thyme, cayenne, black pepper and oregano until blended and pour over the chicken in the bag and seal. Massage the bag to coat the chicken and then refrigerate for 2 hours.<br /><br /><span style="color: #274e13;"><i><b>Step 3. </b></i></span>Set a 5 quart Dutch oven over medium heat. Add the diced bacon to the hot pan and cook until crisp, but not overdone. Transfer bacon to a bowl, leaving the fat in the pan.<br /><br /><span style="color: #274e13;"><i><b>Step 4.</b></i></span> Keep the heat under the pan at medium and stir in 1 tablespoon of the butter until melted then add the onion, celery and green pepper. Cook for 3 minutes, stirring occasionally. Add the corn, jalapeno and garlic and cook stirring constantly for 3 minutes. Stir in the tomatoes, beans, chicken stock and half & half. Cook until bubbling then stir in the remaining tablespoon of butter and reduce heat to simmer. Cover and let simmer for 15 minutes while cooking the chicken, checking occasionally to make sure the liquid does not simmer away adding equal amounts of half & half and chicken stock if necessary.<br /><br /><span style="color: #274e13;"><i><b>Step 5. </b></i></span>Grill or broil the marinated chicken for 5 to 6 minutes per side until thoroughly cooked then set aside to rest for a few minutes before slicing. Stir the sugar into the Maque Choux and add Tabasco sauce to taste. Season with salt if desired.<br /><br />Slice the chicken into medallions and serve on a bed of Maque Choux. Garnish with chopped scallions. <br /><br /><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Moscato is a light-bodied, semi-sweet, fruity wine with a lower alcohol content than most other dessert wines. I like to cook with it when I want a lighter note than a sherry.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> The dry ingredients used in the marinade in this recipe are what we combine to make our Creole Seasoning. If you like to cook with a Cajun flair we suggest you make a batch of this seasoning and keep it handy in your pantry. Here’s the recipe for a single batch which makes about ⅓ cup so you’ll have plenty for this dish and enough to experiment with later for blackened seafood or chicken. You can also toss shellfish with it before and after steaming.<br />
<br />
• 2½ Tablespoons Sweet Hungarian Paprika<br />
• 2 Tablespoons Garlic Powder<br />
• 1 Tablespoon Kosher Salt <br />
• 1 Tablespoon Onion Powder <br />
• 1 Tablespoon Dried Thyme <br />
• 1 Tablespoon Ground Cayenne Pepper <br />
• 1 Tablespoon Freshly Ground Black Pepper <br />• 1 Teaspoon Ground Oregano <br />
<br />
Put all the ingredients in an airtight container and shake to combine.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Campari Tomatoes are my preference for this recipe. However, if your grocer doesn’t have this sweet, low-acid, thin-skinned variety you can substitute your favorite. <br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> For the black beans I prefer to use dried beans that I have rinsed then pre-soaked overnight. Before starting on the recipe, cover the beans with fresh water and bring to a boil. Reduce the heat and simmer the beans covered for 30 minutes and then uncover and simmer for another 30 minutes. Drain and use in the recipe. Depending on their age, 1 cup of dried beans will become 2 cups after soaking. Even though this recipe would call for ¾ cup of dried beans to end up with 1½ cups after soaking and cooking, I always start with 1 cup dried to make sure I have enough. You can always toss any extra beans in with a salad! If you don’t have the time to prepare dried beans, use one 15 ounce can of organically prepared black beans. Be sure to rinse them thoroughly with running water to wash away all of the goop from the can.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Here’s a simple cornbread recipe you can whip up while the chicken marinates and bake while the Maque Choux simmers.<br />
<br />
• ¾ Cup All-Purpose Flour<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6jma54Y-NazyqKPGFvjqy7DGD3SOx3SYTUwTNmm8hfubvoqNbpnUprzzPcjzgXY8iTY9ozkSiu4gVUDRBrRkyn4Ie9Uq654jlDXq7BFf3DPBW8vA0pIRzNYb_dFqhP2Hvmp9-Zsp78-7/s1600/Cornbread-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6jma54Y-NazyqKPGFvjqy7DGD3SOx3SYTUwTNmm8hfubvoqNbpnUprzzPcjzgXY8iTY9ozkSiu4gVUDRBrRkyn4Ie9Uq654jlDXq7BFf3DPBW8vA0pIRzNYb_dFqhP2Hvmp9-Zsp78-7/s1600/Cornbread-1.jpg" height="240" width="320" /></a></div>
• ¾ Cup Corn Meal<br />
• ¼ Cup Granulated Sugar<br />
• 2½ Teaspoons Baking Powder<br />
• ¾ Teaspoon Salt<br />
• 2 Whole Eggs, beaten<br />
• 1 Cup Milk<br />
• ¼ Cup Unsalted Butter, melted<br /> <br />
Step 1. Preheat oven to 400ºF. Grease a 9” x 9” square baking pan with shortening.<br />
Step 2. In a mixing bowl, combine flour, corn meal, sugar, baking powder and salt until blended.<br />
Step 3. In a separate bowl, whisk together milk and butter, whisk in beaten eggs and pour all at once into flour mixture. Stir to combine.<br />
Step 4. Transfer to prepared baking pan and bake for 20 minutes. Cool for 10 minutes in pan before slicing. Serve warm.<br /><br />
If you have some additional corn kernels from the Maque Choux, stir ½ cup in to the batter before baking.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-19230777734415877812014-03-28T14:20:00.000-07:002014-04-04T04:15:11.928-07:00Coconut Curry Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQ_ugA6ylP-z-wt2Mp86px-x05EQLGXe9PcuhMRlrp6FQeigM39_aMIKVDwVXMICbHLp5sfZ2lPdPUf96l6CceXWJtj2LcH52t1POKo7UypCxYWfAlkUrAzmcXvmNRM0gTsBIqZulyMmj/s1600/Curried+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coconut Curry Chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQ_ugA6ylP-z-wt2Mp86px-x05EQLGXe9PcuhMRlrp6FQeigM39_aMIKVDwVXMICbHLp5sfZ2lPdPUf96l6CceXWJtj2LcH52t1POKo7UypCxYWfAlkUrAzmcXvmNRM0gTsBIqZulyMmj/s1600/Curried+Chicken.jpg" height="480" title="Coconut Curry Chicken" width="640" /></a></div>
<br />
<b>Sometimes, when developing a recipe, I’ll begin with the idea of what I would like the dish to become.</b> In this case I knew I wanted the essences of curry and coconut. Now comes the fun part; I get to smell all kinds of wonderful things! I started by sniffing some shredded coconut that I keep on hand for making granola. <br />
<a name='more'></a>With that scent in my head, I went searching for the curry. First I came across a yellow curry, the aroma of which leads with cumin. That was good, but when I sniffed the coconut and that curry together something was missing. So I grabbed some Madras curry powder (to add a little heat) and found the coriander that is prominent in that curry fit perfectly into the mix.<br />
<br />
Now I needed to sweeten the dish without adding sugar. I had a juicy rhizome of ginger root and so I shaved off a bit of its skin and inhaled. A little strong, but when combined with the curries and the coconut it was nearly spot on. I needed something more and took my cue from other curry dishes and went for some cilantro and bingo! Now to add a little earthiness and what’s earthier than an onion unless it’s garlic, so why not use both? I had found the taste that began in my imagination, now just to combine all these with the chicken I had in mind and some potatoes to add another texture. <br />
<br />
Cooking like this is not strange at all since nearly 75% of what we “taste” actually comes from what we smell! Now that you’ve read this recipe try an experiment. Gather all of the ingredients and smell them first individually and then in combination. Now imagine what this dish will taste like and when you have completed the dish ask yourself how the finished product compares to your imagination. Next time start the process by dreaming up a finished taste and build the flavors to perfect that dream.<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Coconut Curry Chicken</span></span></span><br />
<span style="color: #6aa84f;">Yield: 4 Servings Preparation Time: 15 Minutes Cooking Time: 30 Minutes</span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 2 Tablespoons Unsalted Butter<br />
• 1½ Teaspoons Yellow Curry Powder<br />
• 1 Teaspoon Madras Curry Powder<br />
• 1 Can Coconut Milk, 13.5 ounces<br />
• ½ Cup Chicken Stock, homemade or low sodium store bought<br />
• ½ Tablespoon Grated Fresh Ginger<br />
• 1 Tablespoon Fresh Cilantro, minced or 1 teaspoon dried<br />
• 1 Tablespoon Olive oil<br />
• 1 Medium Onion, frenched<br />
• 4 Cloves Garlic, mashed with 1 teaspoon Kosher Salt<br />
• 4 Boneless/Skinless Chicken Breast Halves, cut into ½” cubes<br />
• 2 Large Russet Potatoes, peeled, cut into ½” dice<br />
• ⅓ Cup Sour Cream<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><i><b>Step 1. </b></i></span>Melt butter in a Dutch oven set over low heat. Stir the curry powders into the melted butter and then add the coconut milk and chicken stock. Increase the heat to medium and stir in the ginger and cilantro. Once the pot begins to simmer, reduce the heat to simmer and cover.<br />
<br />
<span style="color: #274e13;"><i><b>Step 2. </b></i></span>Add the olive oil to a large sauté pan set over medium-high heat. Add the chicken and cook until lightly browned all over.<br />
<br />
<span style="color: #274e13;"><b><i>Step 3. </i></b></span>Add the onions and cook for 2 minutes and then stir in the mashed garlic and cook for 1 additional minute. <br />
<br />
<span style="color: #274e13;"><b><i>Step 4. </i></b></span>Transfer the sautéed chicken, onion and garlic to the Dutch oven, add the potatoes and increase the heat to medium-high. Just when the liquid begins to bubble, lower the heat to simmer, cover the Dutch oven and cook for 15 minutes. <br />
<br />
<span style="color: #274e13;"><b><i>Step 5. </i></b></span>Put the sour cream in a small bowl and whisk in ¼ cup of the simmering liquid until smooth. Add the sour cream mixture to the pot and stir until combined. <br />
<br />
Serve over Basmati or Jasmine rice and garnish with a sprig of cilantro.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> There are people out there who do not like the mild citrusy-liquorishy taste of cilantro. Actually some people do taste cilantro differently – calling it almost soapy. If this is an issue in your home, leave the cilantro out of the dish and just provide the garnish for those who do enjoy this herb.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Try adding a handful of snow peas along with the onion to add a green vegetable that won’t change the flavors of the dish.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you would prefer a thicker sauce at the end – more like a stew – mix ½ teaspoon of all-purpose flour into the sour cream before adding the liquid from the pot. After stirring the mixture back into the pot let it simmer for 5 minutes to thicken up.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Some warm <a href="http://en.wikipedia.org/wiki/Naan_bread" target="_blank">Naan flatbread</a> is a wonderful way to soak up the extra sauce that the rice cannot contain.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-83248492793734021312014-03-17T07:17:00.003-07:002014-03-17T07:17:30.135-07:00Italian Beef Sandwich - Chicago Style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLwRnBLAzUdoZEYSRkHPWnZ0jMGNJaL3hgdQLLQmgTjbIN6RD7Amj1tmd1lLIKYaXiCY_H_x2n4TlJ3DlGLnN_Gk6m0bbIuzLE3Kxs0LeJ1RPm3yd_TGO4WAJ2RtRva-MsJHdJ1BscxxR/s1600/Italian+Beef+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Italian Beef Sandwich - Chicago Style" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLwRnBLAzUdoZEYSRkHPWnZ0jMGNJaL3hgdQLLQmgTjbIN6RD7Amj1tmd1lLIKYaXiCY_H_x2n4TlJ3DlGLnN_Gk6m0bbIuzLE3Kxs0LeJ1RPm3yd_TGO4WAJ2RtRva-MsJHdJ1BscxxR/s1600/Italian+Beef+Sandwich.jpg" height="434" title="Italian Beef Sandwich - Chicago Style" width="640" /></a></div>
<br /><b>There are things that people do when they travel. You can call them traditions or habits or even superstitions.</b> We’ve all seen photographs of the Pope, kissing the tarmac upon descending from an airplane. For me, it’s about food. (I know, who’da figured?) <br /><br />
<a name='more'></a>Within the first day or so of arriving in some of my favorite destinations, I have to visit certain places for specific food items or the whole trip is in danger of going all cattywhompus. I have my place for Italian Seafood in San Francisco, Turtle Soup in New Orleans, Calamari in Grand Rapids, Oysters and Shrimps in Homosassa, Hot Dogs in Oak Park and Italian Beef in Berwyn. I won’t divulge the names of the restaurants or stands, so don’t ask unless you share your favorites first!<br /><br />I’ve had adequate substitutions for most of these “road foods” in other places, even nearer to home. But I’ve never had a Chicago style Italian beef sandwich anywhere that compares favorably to those found in my hometown. (That would be Chicago.)<br /><br />Our schedule doesn’t allow for as many trips to the Chicago area as we’d like, so we’ve had to recreate the Windy City’s signature roasted beef sandwich to satisfy the cravings when they strike. This is pretty dog-gone close. For truly authentic presentation, the sandwich should be wrapped in a square of deli paper on top of a square of very thin foil and then served without enough napkins.<br /><br />Plan ahead to make this dish. Start a few days in advance by making <a href="http://aguywholovestocook.blogspot.com/2014/03/nonnas-italian-giardiniera.html" target="_blank">Nonna’s Italian Giardiniera</a> to give that enough time to come together. And I always take two days to make the roast because we chill the roasted beef overnight to be sure it’s good and firm for slicing very, very thin. <br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Italian Beef Sandwich- Chicago Style</span></span></span><br /><span style="color: #6aa84f;">Yield: 10 Sandwiches Preparation time: 40 minutes + Overnight Cooking time: 1 Hour</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />
• 1 Top Round Beef Roast, about 3 pounds, boneless, trimmed of exterior fat<br />• 1 Teaspoon Dried Oregano<br />
• 1 Teaspoon Dried Basil<br />• 1 Teaspoon Onion Powder <br />
• 2 Teaspoons Garlic Powder <br />
• 1 Teaspoon Freshly Ground Black Pepper <br />
• ½ Teaspoon Crushed Red Pepper Flakes<br />• 6 Cups Water <br />
• 2 Tablespoons of Beef Soup Base, see Tips and Trending<br />• 1 Large Spanish Onion, cut stem to root in eighths<br />• 4 Cloves Garlic, smashed<br />• 10 Soft, chewy crust, Italian style sandwich rolls, about 6” long (or a loaf cut into 6” lengths)<br />• <a href="http://aguywholovestocook.blogspot.com/2014/03/nonnas-italian-giardiniera.html" target="_blank">Nonna’s Italian Giardiniera</a> or your favorite commercial brand.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps </span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1. </b></i></span>Combine the oregano, basil, onion powder, garlic powder, black pepper and crushed pepper flakes in a bowl. Rinse the roast, pat it dry and place it in a 9”x13"x2” flame proof baking pan and rub the spices into all sides of the meat. Move the roast to a rack that will securely straddle the rim of the baking pan and set aside for 30 minutes loosely covered with aluminum foil. Do not discard the spice mixture that remains in the bottom of the baking pan.<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> Preheat the oven to 400°F. Set the oven rack in the lower ⅓ position.<br /><br /><span style="color: #274e13;"><i><b>Step 3. </b></i></span>Add the water, soup base, onion and garlic to the baking pan. Set over medium heat and bring to a boil. Move the baking pan to the oven and set the rack with the roast on the rim of the pan. Roast at 400°F until the interior temperature is 120°F, about 20 minutes per pound. <br /><br /><span style="color: #274e13;"><i><b>Step 4.</b></i></span> Remove the roast and the <a href="http://en.wikipedia.org/wiki/Au_jus" target="_blank">au jus</a> pan from the oven. Set the rack with the roast over a platter to catch drippings then pour the au jus from the pan into a bowl through a wire mesh strainer and discard the solids. Take the roast off the rack and place it directly in the pan, cover tightly with aluminum foil and chill it overnight on the lowest shelf of the refrigerator. Any drippings from the roast collected on the platter should be added to the strained au jus, then store the au jus covered in the refrigerator until ready to use.<br /><br /><span style="color: #274e13;"><i><b>Step 5.</b></i></span> When ready to serve, remove the roast and the au jus from the refrigerator. Skim any congealed fat from the surface of the au jus and add any accumulated juices from the beef. Transfer the au jus to a medium sauce pan and bring to a simmer. Taste and adjust the intensity of the au jus by adding a bit of water or reducing (by boiling), to concentrate the flavor.<br /><br /><span style="color: #274e13;"><b><i>Step 6. </i></b></span>While the au jus is heating, use a meat slicer to cut the roast into very, very thin slices and keep covered until ready to serve. Reduce the heat to keep the au jus at a low simmer and add a single serving portion (¼ pound) of the sliced beef only long enough to heat through, about 30 seconds, then serve immediately.<br /><br /><span style="color: #274e13;"><i><b>Step 7.</b></i></span> To build the proper sandwich, spoon some au jus onto the roll, add the heated beef dripping with the au jus, a tablespoon of <a href="http://aguywholovestocook.blogspot.com/2014/03/nonnas-italian-giardiniera.html" target="_blank">giardiniera</a> and more au jus. <br /><br />Serve with hot French Fries, a green salad, and a whole lot of napkins.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> You can substitute Top Sirloin, Bottom or Eye of Round roasts as your wallet dictates. Just use a lightly marbled cut and trim away the surface fat. <br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> To get the real Chicago flavor in the au jus you must use soup base or bouillon cubes. I recommend L.B. Jamison’s® soup base – its beef flavor is more intense than bouillon and it has about the same amount of sodium. This ingredient does go counter to my preference for homemade ingredients, but sometimes we just have to bend the rules to get something just right.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you don’t have two days to roast and chill the beef you can squeeze prep, cooking and serving all into one day. If you start preparation first thing in the morning the beef should be sufficiently cold to slice 5 or 6 hours later.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you don’t have a meat slicer, use an electric knife to get the thinnest slices. <br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Adding the sliced beef to the simmering au jus just before serving warms the meat and makes it juicy. Don’t leave the meat in the hot au jus too long or it will begin to curl up and get tough. This is why we slice it so very thin – almost “shaved”.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> When you’re in Chicago and order your sandwich “wet” (aka, a Soaker), the whole thing is quickly dunked in the au jus after assembly and before serving. This should only be consumed by professionals, or anyone not wearing a suit on the way to a job interview - unless you’re interviewing for a job at the Beef Stand.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> For another Chicago style topping, seed and cut 3 sweet green peppers into 1” strips. 30 minutes before serving the sandwiches set a fry pan over a medium-high heat with 1 tablespoon of olive oil. Add the Green Pepper strips, skin side down, and cook until wilted. Remove from heat and set aside to cool to room temperature. Lay a couple of the cooked and cooled pepper strips on top of the beef and top with Giardiniera.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-20496855773148706312014-03-17T06:57:00.000-07:002014-03-17T07:18:34.502-07:00Nonna’s Italian Giardiniera<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7N7nSprcyZo2nbWktz0L3kpQh6VOd8KnTH8MBeRTMViJ7io0Nlz141IIl2TDYpH4abOQAmdhuWggYHbvyYIzeiqPQ0P5D2lIpa77jzg9hvPnnQzDf-1hsD2hJquPFLMdQVoo-5965_Vp/s1600/Giardiniera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Italian Giardiniera" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7N7nSprcyZo2nbWktz0L3kpQh6VOd8KnTH8MBeRTMViJ7io0Nlz141IIl2TDYpH4abOQAmdhuWggYHbvyYIzeiqPQ0P5D2lIpa77jzg9hvPnnQzDf-1hsD2hJquPFLMdQVoo-5965_Vp/s1600/Giardiniera.jpg" height="480" title="Italian Giardiniera" width="640" /></a></div>
<br />
<b>Giardiniera is a staple condiment found anywhere in Chicago where you can get an Italian Beef sandwich.</b> You can usually choose a hot or mild version of this delicacy depending on your tolerance for heat. My recipe is pretty much right in the middle. Aside from a sandwich condiment, Giardiniera can also be included in Antipasto or just served as a side for just about any dish hot or cold.<br />
<br />
<a name='more'></a>This simple combination of crunchy, marinated vegetables is basically an Italian relish. Most commercial brands sold in jars are made with vinegar. Since mine doesn’t have to sit on a grocer’s shelf for weeks or months, I make it with oil which keeps the vegetables crisper and fresher tasting.<br />
<br />
First a simple how-to pronunciation guide for Giardiniera; the dictionary phonetic pronunciation is [giar-di-niè-re] but might be more easily understood as [gyar-dee-nyeh-rey]. However, if you’re asking for it in Chicago, just go with the local [jar-din-air-uh!] and you’ll never go wrong.<br />
<br />
This is not my Grandma Bess’s giardiniera, it’s mine. My grandmother was British, but “Nonna’s Italian Giardiniera” is just a better recipe name. Somebody’s Nonna out there somewhere has to make Giardiniera this good!<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Nonna’s Italian Giardiniera</span></span></span><br />
<span style="color: #6aa84f;">Yield: 5 Cups Preparation Time: 20 Minutes + 2 days marinating</span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 6 Cups Water <br />
• ¾ Cup Kosher Salt <br />
• 2 Cups Carrots, peeled and crinkle cut into ⅛” rounds <br />
• 2 Cups Cauliflower, cut into ½” florets <br />
• 2 Cups Celery, cut crosswise into ¼” pieces <br />
• 1 Cup Onion, cut into ½” dice <br />
• 2 Cups Red Bell Pepper, cut into ½” dice <br />
• 4 Serrano Peppers, sliced into ⅛” coins <br />
• 4 Teaspoons Garlic Powder<br />
• 2 Cups Canola Oil<br />
• 1 Cup Olive Oil<br />
• 1½ Tablespoons Dried Oregano <br />
• ½ Teaspoon Freshly Ground Black Pepper<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><i><b>Step 1. </b></i></span>Dissolve the salt into the water in a non-metallic bowl.<br />
<br />
<span style="color: #274e13;"><i><b>Step 2.</b></i></span> Add the carrots, cauliflower, celery, onion, peppers and 2 teaspoons of the garlic powder to the salt water and stir. Cover tightly and refrigerate overnight. <br />
<br />
<span style="color: #274e13;"><i><b>Step 3.</b></i></span> Rinse the vegetables in a colander and let them drain well. Transfer them to a gallon size zippered storage bag.<br />
<br />
<span style="color: #274e13;"><i><b>Step 4. </b></i></span>Whisk the oils together with the oregano, black pepper and the remaining 2 teaspoons of garlic powder. Add to the vegetables and toss to completely combine. Allow to marinate refrigerated overnight, turning the bag to keep recoating the vegetables with the marinade.<br />
<br />
Serve the Giardiniera with our <a href="http://aguywholovestocook.blogspot.com/2014/03/italian-beef-sandwich-chicago-style.html" target="_blank">Italian Beef Sandwich - Chicago Style</a> and if there is any remaining, store it in jars with tight fitting lids for up to two weeks in the refrigerator.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> I use a “crinkle cut” blade for the carrots for two reasons: First, carrots are the densest of the vegetables we’re using and the wavy cut gives them more surface area through which to absorb the seasonings. Second, they look way more attractive!<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Add more heat by adding additional Serrano peppers. To reduce the heat, remove and discard the seeds from the peppers before reducing the number of peppers used.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> We use garlic powder instead of fresh garlic to avoid bacterial contamination.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Try to remove as much air as possible when you seal the storage bag. Keep the bag inside a bowl to prevent any accidental messes in your refrigerator.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-38988881192972383782014-03-09T11:48:00.001-07:002014-03-09T15:27:34.391-07:00Chicken Puff Pie <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK626laBZ_mRJS1MqZ_dRmyyUhiioNKoJVhHgoH-hWQxjhsMwDWjP426ZtRuHKa985T1tD7DTqMmNungeQt84QA90gwTQKvXUMO-mKkuJAEgFvLhoxow9bHTD3-6IC1zaMc_bd9fDM3QO/s1600/Chicken+Pot+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Pot Pie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK626laBZ_mRJS1MqZ_dRmyyUhiioNKoJVhHgoH-hWQxjhsMwDWjP426ZtRuHKa985T1tD7DTqMmNungeQt84QA90gwTQKvXUMO-mKkuJAEgFvLhoxow9bHTD3-6IC1zaMc_bd9fDM3QO/s1600/Chicken+Pot+Pie.jpg" height="480" title="Chicken Pot Pie" width="640" /></a></div>
<br />
<b>When I was growing up, chicken and other pot pies were not a homemade meal.</b> Instead they came from companies like Swanson® and Banquet® to be served when mom didn’t have time to make dinner. But somehow, since that time, pot pies moved out of the frozen dinner category and into the realm of comfort food. <br />
<a name='more'></a>They began showing up on trendy menus everywhere basically as stews in some kind of a shell. Some stuck with the traditional pie crust, others went for the biscuit topping trend but my favorites are those that are capped with buttery, flaky puff pastry. <br />
<br />
The pastry is important to me but even more so is the filling. So what I make here is a creamy blend of meat and vegetables – definitely not a stew, but something much more subtle and almost as delicate as the flaky shell under which it hides.<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Chicken Puff Pie </span></span></span><br />
<span style="color: #6aa84f;">Yield: 4 Servings Preparation Time: 30 Minutes + 1 Hour Resting Cooking Time: 25 Minutes</span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 4 Tablespoons Canola Oil<br />
• 2 Pounds Boneless/Skinless Chicken, rinsed, patted dry and cut into ½” chunks<br />
• 1 Teaspoon Kosher Salt <br />
• ½ Teaspoon Freshly Ground Black Pepper<br />
• 3 Tablespoons All-Purpose Flour<br />
• 4 Tablespoons Unsalted Butter, at room temperature<br />
• 8 Small Red Skin Potatoes, about ⅛ pound each, unpeeled and cut into ½” dice<br />
• 2 Large Carrots, about ¼ pound each, peeled and cut into ½” dice<br />
• 1 Medium Onion, cut into ½” dice<br />
• 2 Cloves Garlic, minced<br />
• ⅛ Teaspoon Red Pepper Flakes<br />
• ¼ Teaspoon Dried Thyme<br />
• 1 Bay Leaf<br />
• 1 Cup Dry White Wine<br />
• 2½ Cups Homemade Chicken Stock, or low-sodium store bought<br />
• 1 Cup + 1 Tablespoon Heavy Cream<br />
• ¼ Cup Dry Sherry<br />
• 1 Cup Frozen Green Peas<br />
• ½ Pound Frozen Puff Pastry, defrosted according to package directions<br />
• 1 Large Egg<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span><i><b><br /><br />Step 1.</b></i></span> Cut one circle of parchment paper that will overhang the rim of a 2-cup ramekin by ½” and set this template aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewVFsLrKuFQhnJMxJXfHjsMAr0BBvShKJURlVun6xRPVLL_ZKVPShqaFoRaeD074YmtE29rOg4aUeakY4tq1Cz73IwdS0F82wLMWlqyDgc9hN6uT_okD2-GoTm80gG4kBATSLhJGUsscM/s1600/Ramekin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Ramekin parchment paper " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewVFsLrKuFQhnJMxJXfHjsMAr0BBvShKJURlVun6xRPVLL_ZKVPShqaFoRaeD074YmtE29rOg4aUeakY4tq1Cz73IwdS0F82wLMWlqyDgc9hN6uT_okD2-GoTm80gG4kBATSLhJGUsscM/s1600/Ramekin.jpg" height="418" title="Ramekin parchment paper " width="640" /></a></div>
<br />
<span style="color: #274e13;"><i><b>Step 2.</b></i></span> Heat 2 tablespoons of the oil in a large skillet set over high heat. <br />
<br />
<span style="color: #274e13;"><i><b>Step 3.</b></i></span> Season the cut up chicken with salt and pepper then toss in a mixing bowl with 2 tablespoons of the flour until coated. <br />
<br />
<span style="color: #274e13;"><i><b>Step 4.</b> </i></span>Add the chicken pieces to the hot oil, immediately reduce the heat to medium-high and sauté the chicken for 5 minutes until golden and thoroughly cooked. Transfer the chicken to a plate and set aside, keeping the pan over the heat.<br />
<br />
<span style="color: #274e13;"><i><b>Step 5.</b></i> </span>Add the remaining 2 tablespoons of oil and 2 tablespoons of the butter to the pan then add the<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdluPyquDKoW8M_ACXRBKFwjGfpYilPdj8wwGGgNBzGppopszEaJBsu3g0QvLDX-5fo5x97P55r8dyrFmtfAtz8oW2IJubcithDzbEEEHjRkFZxDNd_8Wc1nP1gH4Zz5KcRO-LbaN9sOT/s1600/Ingredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Raw ingredients for Chicken Pot Pie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdluPyquDKoW8M_ACXRBKFwjGfpYilPdj8wwGGgNBzGppopszEaJBsu3g0QvLDX-5fo5x97P55r8dyrFmtfAtz8oW2IJubcithDzbEEEHjRkFZxDNd_8Wc1nP1gH4Zz5KcRO-LbaN9sOT/s1600/Ingredients.jpg" height="150" title="Raw ingredients for Chicken Pot Pie" width="200" /></a></div>
potatoes, carrots and onions and sauté for 3 minutes. Reduce the heat to medium then stir in the garlic, red pepper flakes, thyme and bay leaf and sauté for 3 minutes more.<br />
<br />
<span style="color: #274e13;"><i><b>Step 6.</b></i> </span>Add the wine to the pan then turn the heat back to medium-high and deglaze the bottom of the pan, scraping with a wooden spoon. Cook until the liquid is almost completely absorbed into the vegetables then stir in the chicken stock and the 1 cup of cream. Allow the liquid to return to a boil then reduce the heat to low and simmer, stirring quite often until the liquid is reduced by half and is thick and creamy - about 15 minutes. Remove the bay leaf then stir in the chicken, the sherry and the peas.<br />
<br />
<b><span style="color: #274e13;"><i>Step 7.</i></span> </b>Combine the remaining 1 tablespoon of flour and 2 tablespoons of butter to form a paste and stir into the chicken mixture. Season to taste with additional salt and pepper. Transfer the mixture to four 2-cup ramekins, cover with plastic wrap and refrigerate for 1 hour.<br />
<br />
<span style="color: #274e13;"><i><b>Step 8.</b></i> </span>Preheat the oven to 400°F. Unfold the puff pastry and, if necessary, roll it out so that the pastry is about ⅛” thick and large enough to use the parchment template from step 1 to cut the pastry into 4 circles. <br />
<br />
<span style="color: #274e13;"><b><i>Step 9.</i></b> </span>In a small bowl, beat together the egg and the reserved 1 tablespoon of cream to make a wash. Remove the filled ramekins from the refrigerator and place them on a baking sheet. Brush the tops<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhjnjQVtXnQz0hSnBgszI_42ooHJWNT15CgayWcxFX_KxtAiotdAc3ZXgqf57FUl23rZjRLaELe3I3cP7R4I6M4RFqL6Jnm3RTlWXDilJJMMD_fTwW7zvY6wR0hRBlhUXtPEss0Ia0Tmo/s1600/Egg+Wash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Brushing egg wash on Chicken Pot Pies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhjnjQVtXnQz0hSnBgszI_42ooHJWNT15CgayWcxFX_KxtAiotdAc3ZXgqf57FUl23rZjRLaELe3I3cP7R4I6M4RFqL6Jnm3RTlWXDilJJMMD_fTwW7zvY6wR0hRBlhUXtPEss0Ia0Tmo/s1600/Egg+Wash.jpg" height="436" title="Brushing egg wash on Chicken Pot Pies" width="640" /></a></div>
and sides of the rims with the egg wash then place one puff pastry circle on top of each, pressing them gently down over the sides of the ramekins. Brush the top of the pastry with the egg wash and then pierce the pastry with the tip of a sharp knife four times to make steam vents. <br />
<br />
<span style="color: #274e13;"><i><b>Step 10.</b></i> </span>Transfer the baking sheet to the oven and bake for 25 minutes until the filling is bubbling hot and the pastry is a deep golden brown. <br />
<br />
Let the pies rest for 5 to 10 minutes before serving.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Use any kind of chicken – all breast meat, all thigh meat or a combination of both. The chicken cooks completely during the sauté step and just heats through while the assembled dish bakes. The small ½” sized chunks eliminate any need to vary the cooking time even if you use a combination of light and dark meat.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> I am not a baker. There, I’ve said it! Making the perfect pastry requires focus, a willingness to follow direction and a subtle touch that just isn’t me. Don’t get me wrong, I can whip up a batch of the best oatmeal-chocolate chip cookies you’ve ever tasted, but that’s because all of the hard work is done by my stand mixer. Puff pastry, on the other hand needs the finesse that I just don’t have, so I buy prepared frozen puff pastry sheets and quickly move on to the recipe at hand. <br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> There are many schools of thought regarding the proper way to eat a pot pie. One method requires a plate onto which the pie is turned out intact and then smashed to pieces. Since there is no bottom crust in this recipe the alternative is to remove the flaky top, place that on a plate and spoon the creamy contents of the ramekin over the crust. Others may wish to forgo the additional plate and simply smash the crust down into the creamy contents below. Still others love to cut out the center of the crust, leaving a ring of crust attached to the rim of the ramekin or simply remove the crust altogether and munch it bit by bit as they spoon out the chicken and vegetables.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-37590595263792990652014-03-01T06:45:00.001-08:002014-03-02T05:26:18.948-08:00Parmesan Crunch Chicken Breast <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbGhmunz6c60zs3Di5efWrt1nqoOteFfa6jUkSLGcEa23RnjM6-p2OoNaY2lsn31drTpZNJ0HWgDltG_JdbTryBguIIjymh6CRJ6KCnnSfpEgyDd6fobivHP4DC_7F2yIax4wCg-vE_ft/s1600/Parmesan+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Parmesan Crunch Chicken Breast " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbGhmunz6c60zs3Di5efWrt1nqoOteFfa6jUkSLGcEa23RnjM6-p2OoNaY2lsn31drTpZNJ0HWgDltG_JdbTryBguIIjymh6CRJ6KCnnSfpEgyDd6fobivHP4DC_7F2yIax4wCg-vE_ft/s1600/Parmesan+Chicken.jpg" height="480" title="Parmesan Crunch Chicken Breast " width="640" /></a></div>
<br />
<b>Boneless, skinless chicken is convenient, healthy, fast cooking and adaptable to a wide variety of uses. </b>The problem is that much of the chicken character is missing because the bone and skin are well, “less”. So, when we prepare these healthier alternatives to their intact relatives, we have to add some sparkle and pizzazz.<br />
<br />
<a name='more'></a>One method of reintroducing flavor and moisture is marinating. Since chicken meat alone has been stripped of much of its natural flavor providers, we have to use caution to avoid suppressing the remaining chicken taste with marinade ingredients that can overpower. The ingredients we’ve chosen in this recipe offer more of a side-note to enhance what’s left of the chicken’s built-in essence.<br />
<br />
Another method to hold in moisture is to seal the chicken while it cooks. Frying is an excellent means to that end, but defeats the healthier benefits of B/S chicken. So we’ve firmly attached a flavorful crust that bakes on and seals in both the natural juices and the added moisture from the marinade.<br />
<br />
By both marinating and providing a seal, the end result is a juicy, real chicken flavored, healthy choice for your dining pleasure!<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Parmesan Crunch Chicken Breast</span></span></span><br />
<span style="color: #6aa84f;">Yield: 4 Servings Preparation Time: 15 Minutes + 1 Hour Marinating Cooking Time: 20 Minutes </span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 2 Tablespoons Honey <br />
• 2 Tablespoons Dijon Mustard<br />
• ½ Teaspoon Herbes de Provence<br />
• ½ Teaspoon Kosher salt <br />
• ¼ Teaspoon Cayenne Pepper <br />
• 4 Chicken Breast Halves, boneless & skinless<br />
• ¾ Cup Parmesan Cheese, finely grated <br />
• ¾ Cup Panko Breadcrumbs <br />
• Olive Oil in a spray mister<br />
• 2 Tablespoons Dry White Wine<br />
• 1 Tablespoon Cold Unsalted Butter <br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><i><b> Step 1.</b></i></span> Preheat oven to 450ºF. <br />
<br />
<span style="color: #274e13;"><b><i>Step 2.</i></b></span> Mix 1 tablespoon of the honey, 1 tablespoon of the mustard, the Herbes de Provence, salt and cayenne in a medium bowl. Transfer to a gallon size zippered storage bag.<br />
<br />
<span style="color: #274e13;"><i><b>Step 3.</b></i></span> Rinse and pat chicken dry, then add to the bag with the honey mixture. Close the bag and massage the chicken to distribute the marinade evenly. Refrigerate for 1 hour. <br />
<br />
<span style="color: #274e13;"><i><b>Step 4.</b></i></span> Combine the parmesan and panko in a food processor and pulse until fine, but not powdered. Dredge the marinated chicken in the cheese and breadcrumbs to develop a thick coating all over and press to adhere the crust to the chicken.<br />
<br />
<span style="color: #274e13;"><i><b>Step 5.</b></i></span> Arrange the chicken breasts 2” apart on a wire rack that is set on top of a baking sheet. Lightly mist the top of the chicken with the olive oil and place the pan in the oven. Bake for 20 minutes until the crust is golden then allow the chicken to rest for 5 minutes undisturbed on the rack.<br />
<br />
<span style="color: #274e13;"><i><b>Step 6. </b></i></span>While the chicken is resting, gently warm the wine in a small sauté pan over low heat. Just when the wine begins to steam, stir in the remaining 1 tablespoon each of the mustard and honey. Set the heat to a low-simmer and whisk until smooth and thickened. Remove the pan from the heat and add the cold butter whisking until melted and smooth.<br />
<br />
Drizzle the wine sauce over the crispy chicken and let it pool beneath. A vibrantly green steamed vegetable is the perfect healthy accompaniment.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> For even juicier more flavorful chicken, use boneless and skinless thighs instead of breasts and increase the cooking time by 10 minutes. Thigh meat also has substantially higher levels of iron and zinc than breast meat – a nutritional bonus!<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you don’t have a pump mister for spritzing olive oil, in a pinch you can buy olive oil in a spray can. Just read the label for one with the least amount of anything but olive oil -good luck! For the purpose of adding a very light coating of oil to a food item, I prefer a pump mister to cooking sprays which contain a host of other additives like alcohol and soy. The additives help to distribute the oils in the spray, but spraying them directly on food, especially something you want to be crunchy, can be counter-productive.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Just warming the wine will not reduce the alcohol content. If that is a problem, carefully bring a long match near the surface of the wine as it heats. When the alcohol ignites, remove the pan from the heat and gently swirl until the flame dies out. This is not a guarantee that all of the alcohol is gone, but most of it will burn off. To avoid alcohol altogether, use chicken stock in place of the wine.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-35882343866813783292014-02-20T12:58:00.000-08:002014-02-20T12:58:19.661-08:00Cheddar Drop Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOw2bHFgtTguCzFSp1iEmgJ2GJUU_idmL3GNQ6A1Fyublphf5ZiMs41OrnQ_lJoBj4xIPQyZiZEVntMUnmJJe4zd8DpleZWiv80UO-RohvLYaO44ORdiXoKSQoHZ7GMoKxOIqp14Xiasts/s1600/Cheddar+Drop+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheddar Drop Biscuits" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOw2bHFgtTguCzFSp1iEmgJ2GJUU_idmL3GNQ6A1Fyublphf5ZiMs41OrnQ_lJoBj4xIPQyZiZEVntMUnmJJe4zd8DpleZWiv80UO-RohvLYaO44ORdiXoKSQoHZ7GMoKxOIqp14Xiasts/s1600/Cheddar+Drop+Biscuits.jpg" height="492" title="Cheddar Drop Biscuits" width="640" /></a></div>
<br />
<b>It seems that cheesy biscuits have become a “signature” item at every chain restaurant. </b>They’ve become so popular that several chains now sell their own mixes so you can enjoy these treats at home. <br />
<a name='more'></a><br />These commercially prepared mixes still require that you to add some kind of liquid and in most cases your own cheese too! That’s just silly because, if you cook, it’s likely that all of the ingredients for this recipe are in your kitchen right now. (I’m guessing that at least one reason you’re reading my blog is that you do cook.) You might have to buy the cheese, but if you were going to stir together a pre-packaged, preservative laced mix, you’d have to buy the cheese for that too. So, spend an extra 10 minutes measuring out the fresh ingredients and make some really homemade cheddar biscuits of which you can be proud.<br /><br />I love to serve these with our <a href="http://aguywholovestocook.blogspot.com/2014/02/spicy-drunken-shrimp.html" target="_blank">Spicy Drunken Shrimp</a> – the two are super easy to prepare at the same time.<br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Cheddar Drop Biscuits</span></span></span><br /><span style="color: #6aa84f;">Yield: 1 Dozen Biscuits Preparation Time: 15 Minutes Cooking Time: 18 Minutes</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients </span></span></span><br /><br />
• ¼ Pound Unsalted Butter, cold <br />
• 1¾ Cups All-Purpose Flour <br />
• 1⅔ Tablespoon Baking Powder (1 tablespoon + 2 teaspoons) <br />• 2½ Teaspoons Granulated Sugar <br />• ¼ Teaspoon Kosher Salt <br />• 3 Tablespoons Vegetable Shortening<br /> • 8 Ounces Sharp Cheddar Cheese, finely grated<br /> • ¾ Cup Whole Milk<br />• 2 Cloves Garlic, smashed <br />
<br /><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1. </b></i></span>Position a rack in the upper third of the oven and preheat to 425ºF. Line a baking sheet with a silicone mat or lightly mist with cooking spray.<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> Cut 4 tablespoons of the butter into ½” cubes and set the remaining 4 tablespoons aside. <br /><span style="color: #274e13;"><b><i><br />Step 3. </i></b></span>In a food processor pulse the flour, baking powder, sugar and salt to blend then add the shortening and pulse again until combined. Add the 4 tablespoons of cubed butter and pulse just until the butter is in pea-size pieces. Add the cheese and pulse just to combine. Pour in the milk and pulse just until the mixture is moistened and forms rough dough. Turn the dough out onto a clean dry surface and gently knead until the dough comes together. Be careful not to overwork it or the biscuits will be tough. <br /><br /><span style="color: #274e13;"><b><i>Step 4. </i></b></span>Drop ¼ cup mounds of the dough onto the prepared baking sheet, 2 inches apart and bake for 18 minutes until golden. <br /><br /><span style="color: #274e13;"><i><b>Step 5. </b></i></span>While the biscuits are baking, melt the remaining butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute then remove from the heat and keep warm until the biscuits are done baking. Brush the just out of the oven biscuits with the garlic infused butter and serve them hot. <br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If it came with one, use the dough blade included with your food processor. That will be the one that doesn’t have a sharp edge and may only have one blade. You’ll get better mixing and less chance of overworking the dough. <br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Since ovens vary, check the biscuits after 15 minutes. The cheese in the dough will cause the biscuits to brown before the insides are completely done so you will have to watch and adjust for your own oven’s temperament.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com1tag:blogger.com,1999:blog-1486084201033560392.post-86082335450257511172014-02-12T08:24:00.000-08:002014-02-20T13:02:55.037-08:00Spicy Drunken Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FOj50vqeKvMEaSrSPk9wRNSBGUYG_MRj0OKU9Oaph-rFx152diASZJLt418Bu_Ddf8nm_mLQiEW5bxRMmDOQo3l1CKNIcaGy6XdbHIgmUPxmdTI42fQJV9e4GXlbtBz8z0IkDTpAEEny/s1600/Spicy+Drunken+Shrimp+with+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FOj50vqeKvMEaSrSPk9wRNSBGUYG_MRj0OKU9Oaph-rFx152diASZJLt418Bu_Ddf8nm_mLQiEW5bxRMmDOQo3l1CKNIcaGy6XdbHIgmUPxmdTI42fQJV9e4GXlbtBz8z0IkDTpAEEny/s1600/Spicy+Drunken+Shrimp+with+Biscuits.jpg" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>There is a little place tucked away in Homosassa, Florida named <a href="https://www.facebook.com/pages/The-Freezer-tiki-bar-at-Cedar-Key-Fish-House/500218633374520?rf=265454356843065" target="_blank"><i>The Freezer Tiki Bar</i></a>.</b> This recipe was inspired by their most popular menu item that keeps locals, and visitors who are lucky enough to find out about the place, coming back again and again. <br />
<br />
<a name='more'></a>My intent was not to “copycat” their recipe, instead I wanted to replicate the feeling of the dish. This is food to be shared with good friends. They have to be good friends because you’re all eating from the same pile of delicious food with your hands! <br />
<br />
My version uses several of my DIY seasonings and condiments – Creole Seasoning, Crab Boil Mix and Cocktail Sauce. These are items you can easily buy at the supermarket but shouldn’t have to. The ingredients for all of them are things you probably already have in your pantry – or should. So much of cooking well is the satisfaction of having created something special – even if you’re using someone else’s recipe. If you spend an extra 15 minutes to whip up fresher ingredients that are simply the sum of their parts (no additional chemicals or preservatives added to extend shelf life), you can raise your satisfaction level to new heights. The recipes for all three DIYs are in the Tips and Trending section following the preparation steps.<br />
<br />
Having noted that, these shrimp are incredibly flavorful on their own and don’t require cocktail sauce, but serving shrimp on their own, without sauce, just seems a little sacrilegious. <br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Spicy Drunken Shrimp</span></span></span><br />
<span style="color: #6aa84f;">Yield: Serves 4 Preparation Time: 45 Minutes Cooking Time: 6 Minutes</span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 2 Pounds Shrimp (24 to 26 count) with shells on, deveined, rinsed and drained<br />
• 1 Tablespoon Olive Oil<br />
• ½ Teaspoon Tabasco™ Sauce<br />
• 2 Tablespoons Creole Seasoning, see recipe in Tips and Trending<br />
• 24 Ounces of any Beer<br />
• 4 Tablespoons Crab Boil Mix, see recipe in Tips and Trending<br />
• 6 Cloves Garlic, smashed<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><b><i>Step 1. </i></b></span>Pat the drained shrimp with paper towels to remove excess moisture then place in a large mixing bowl. In a separate small bowl combine the olive oil and Tabasco™ then pour the mixture over the shrimp and gently fold to coat the shrimp completely. Add the creole seasoning and continue folding until the shrimp are evenly coated. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30 minutes, stirring after 15 minutes.<br />
<br />
<span style="color: #274e13;"><i><b>Step 2.</b></i></span> Combine the beer, crab boil mix and the garlic in the lower pot of a steamer and bring to a boil. Reduce to a simmer and put the steamer basket in place.<br />
<br />
<span style="color: #274e13;"><i><b>Step 3. </b></i></span>Add the shrimp to the steamer basket, cover and steam until the shrimp are firm and cooked through; about 6 minutes depending on size. Stir the shrimp only once during the steaming process to make sure they cook evenly. <br />
<br />
Serve immediately with a lot of napkins and a container for the empty shells. I like to serve this accompanied by my <a href="http://aguywholovestocook.blogspot.com/2014/02/cheddar-drop-biscuits.html" target="_blank">Cheddar Drop Biscuits</a>.<br />
<br />
<br />
<span style="font-family: inherit;"><span style="color: #274e13;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> We say that this recipe yields enough to serve four people. Honestly we only say that because a ½ pound serving of meat is supposed to be plenty for one person. If you’re serving this with several side dishes that’s probably fine but as a peel-and-eat meal, served with some frosty beverages and good company, double the recipe to really serve four!<br />
<br />
<b><span style="color: #274e13;">Creole Seasoning</span></b><br />
• 2½ Tablespoons Paprika<br />
• 2 Tablespoons Kosher Salt<br />
• 2 Tablespoons Garlic Powder<br />
• 1 Tablespoon Freshly Ground Black Pepper<br />
• 1 Tablespoon Onion Powder<br />
• 1 Tablespoon Cayenne Pepper<br />
• 1 Teaspoon Ground Oregano<br />
• 1 Tablespoon Dried Thyme<br />
<br />
Combine all ingredients and store the unused portion in an airtight jar.<br />
<br />
<span style="color: #274e13;"><b>Cocktail Sauce</b></span><br />
• ½ Cup Chili Sauce<br />
• ½ Cup Ketchup<br />
• 3 Tablespoons Prepared Horseradish <br />
• 2 Teaspoons Lemon Juice<br />
• ½ Teaspoon Worcestershire Sauce <br />
• ¼ Teaspoon Tabasco™ Sauce<br />
<br />
Stir all ingredients together in a small bowl. Cover and refrigerate until ready to use.<br />
<br />
<span style="color: #274e13;"><b>Crab Boil Mix</b></span><br />
• 1½ Teaspoons Whole Black Peppercorns<br />
• 1 Tablespoon Sweet Hungarian Paprika <br />
• 1½ Teaspoons Dry Mustard <br />
• 3 Bay Leaves, crumbled <br />
• 1 Tablespoon Whole Cloves <br />
• 2¼ Tablespoons Ground Cayenne Pepper <br />
• 1½ Teaspoons Coriander Seeds<br />
• ¾ Tablespoon Whole Allspice <br />
• 1 Tablespoon Garlic Powder<br />
• 1½ Teaspoons Onion Powder<br />
• 1½ Teaspoons Dried Thyme<br />
• 1½ Teaspoons Dried Oregano <br />
• 1½ Teaspoons Dried Dill Weed <br />
<br />
Place all of the ingredients in a food processor and pulse until ground. This makes twice as much as the recipe above requires, but you’ll probably end up doubling the recipe anyway!aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com2tag:blogger.com,1999:blog-1486084201033560392.post-88001895840011098052014-01-31T06:31:00.000-08:002014-02-16T03:16:28.815-08:00Split Pea Soup with Roasted Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgiXCa4DpiggAzp7zi-bAtW-sYOEUb-cA07A7HCKaKHXUQvQ6A7Em5-evvQlpFT4nPCaiYqOeFNTsiVu6uVnXLT5UZGZVf_3teS6xD99I-y8s9PQM7BlstQiU3mRFuTreQKL19OMWicPM/s1600/Split+Pea+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Split Pea Soup with Roasted Vegetables" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgiXCa4DpiggAzp7zi-bAtW-sYOEUb-cA07A7HCKaKHXUQvQ6A7Em5-evvQlpFT4nPCaiYqOeFNTsiVu6uVnXLT5UZGZVf_3teS6xD99I-y8s9PQM7BlstQiU3mRFuTreQKL19OMWicPM/s1600/Split+Pea+Soup.jpg" height="640" title="Split Pea Soup with Roasted Vegetables" width="596" /></a></div>
<br />
<b>Soup can be made two ways. You can throw everything in a kettle and let it simmer for hours with very little supervision or you can finesse it into life in about an hour.</b> This is one of the latter – you’ll be tending this most of the way through as you layer it with good things, some which just might surprise you.<br />
<br />
<a name='more'></a>In this recipe the peas take the lead and the other major cast members are all in supporting roles. To bring out their natural sweetness, we roast the vegetables separately from the simmering peas. This makes the carrots and cauliflower tender-crisp and tasting like carrots and cauliflower instead of turning to mush and tasting only of the spices in the soup.<br />
<br />
As mentioned above, we’re not simmering a ham bone for hours to make our soup base but we like to include a bit of meat. So we add the ham very nearly at the end of cooking, to keep its flavor layer recognizable without turning the soup into ham with split peas.<br />
<br />
Split peas are one of the very few dried legumes that do not require extensive soaking or pre-cooking and so we can cook this soup as a last minute supper. Check the Tips and Trending section at the end of the recipe for suggested co-star substitutions.<br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Split Pea Soup with Roasted Vegetables</span></span></span><br />
<span style="color: #6aa84f;">Yield: 8 Servings Preparation Time: 15 Minutes Cooking Time: 1 Hour </span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
• 1 Pound Green Split Peas<br />
• 2 Tablespoons Canola Oil<br />
• 2 Cups Yellow Onion, cut into ½” dice<br />
• 2 Cups Celery, cut into ¼” dice<br />
• 2 Cloves Garlic, minced<br />
• 8 Cups Homemade Chicken Stock, or low sodium store bought<br />
• ¼ Teaspoon Whole Cloves, crushed fine in mortar and pestle<br />
• 1 Bay Leaf<br />
• ½ Teaspoon Liquid Smoke<br />
• 2 Tablespoons Sour Cream<br />
• ½ Teaspoon Prepared Horseradish<br />
• 1 Pound Cauliflower, rinsed, drained and dried<br />
• 1 Pound Large Carrots, peeled<br />
• ¼ Cup Olive Oil<br />
• 1 Teaspoon Kosher Salt<br />
• ½ Teaspoon Freshly Ground Black Pepper<br />
• 1½ Pounds Smoked Ham, minced<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><b><i>Step 1.</i></b></span> Rinse and sort the peas in a colander under cold running water. Let the peas drain.<br />
<br />
<span style="color: #274e13;"><i><b>Step 2. </b></i></span>Heat the canola oil in an 8 quart stock pot set over medium-high heat and add the onion and celery. Sweat the vegetables for 2 minutes then stir in the garlic and cook for 1 minute.<br />
<br />
<span style="color: #274e13;"><i><b>Step 3.</b></i></span> Add the peas to the pot and stir to combine with the vegetables. Add the stock, the crushed cloves, bay leaf and the liquid smoke stirring to make sure none of the peas stick to the bottom of the pot. Bring to a boil then cover and reduce the heat to simmer for 1 hour, stirring occasionally. <br />
<br />
<span style="color: #274e13;"><i><b>Step 4.</b></i></span> In a small bowl mix the sour cream and horseradish until smooth then refrigerate until ready to serve. Cut the cauliflower into 1½” florets and cut the carrots into ½” rounds. Put both into a mixing bowl and drizzle with the olive oil, stirring to coat. Add the salt and pepper and stir again then spread in a single layer on a baking sheet.<br />
<br />
<span style="color: #274e13;"><i><b>Step 5.</b></i></span> When the peas have simmered for 30 minutes, preheat oven to 400ºF, then put the baking sheet with the cauliflower and carrots into the oven and roast for 20 minutes. Set the roasted vegetables aside.<br />
<br />
<span style="color: #274e13;"><i><b>Step 6.</b></i></span> After the peas have simmered for 1 hour, remove the pot from the heat and discard the bay leaf. Use an immersion (stick) blender to process the peas until smooth and creamy. Stir the minced ham into the soup and return to low heat until it begins to simmer. Set several pieces of the roasted cauliflower and carrots aside for garnishing individual soup bowls and stir the rest into the soup. Simmer for 2 minutes to make sure that the ham and vegetables are heated through.<br />
<br />
Ladle the soup into serving bowls, float the reserved cauliflower and carrots on the soup and drop a dollop of the sour cream-horseradish mixture on top.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Measure the cloves after crushing with the mortar and pestle. Using crushed whole cloves instead of the commercially ground version releases more of the essence of the clove making for a more intense spice.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Roasting the cauliflower and carrots and then adding them to the soup at the last minute allows each to keep their distinct flavors and fresh-like crunch. If you don’t have both of these on hand, you can substitute a variety of vegetables keeping the same preparation steps as above. Instead of cauliflower, try broccoli or some nice fat asparagus spears and golden beets or parsnips are always easy subs for carrots. And nicely crisped, roasted red potato quarters make a great addition at any time.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> No ham in the house? No problem! Cook up ½ pound of bacon, thick cut if you have that, until crisp then drain it well. Crumble that into the soup instead of the ham or just sprinkle it on top with the sour cream/horseradish at the end.aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-40664267742575609012014-01-20T06:41:00.001-08:002014-01-31T06:30:33.162-08:00Pulled Pork Stuffed Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYe52lvI1jHPntCpa9sbwt4Jy_DLnwzdA91zTK_W-29UNm3MB882_ofnqPHW5pt_bsHHOoFMktbLmXyuN1E_rDgYpbpJkyU1TRZXV-bWKC3NUZTda7SKPogppqtDYzUaO2DhpO2CDzRAAj/s1600/Pulled+Pork+Buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pulled Pork Stuffed Buns" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYe52lvI1jHPntCpa9sbwt4Jy_DLnwzdA91zTK_W-29UNm3MB882_ofnqPHW5pt_bsHHOoFMktbLmXyuN1E_rDgYpbpJkyU1TRZXV-bWKC3NUZTda7SKPogppqtDYzUaO2DhpO2CDzRAAj/s1600/Pulled+Pork+Buns.jpg" height="516" title="Pulled Pork Stuffed Buns" width="640" /></a></div>
<br />
<b>These gems are prefect for your next Super Bowl party or any game day buffet. The recipe is flexible enough to let you prepare hearty handful sized portions or smaller two bite nibblers.</b> We begin by preparing our pulled pork in a slow cooker with a recipe so simple you’ll wonder what got left out. One of the many plusses of this recipe is that the meat cooks completely unattended and then you put it away for a day or two until you’re ready to use it. On game day, the hands-on preparation is super simple and leaves you with plenty of time to prep the house for guests.<br />
<br />
<a name='more'></a>The preparation and cooking times listed below are attended times, meaning, that’s the amount of time you need to be hanging around and getting your hands messy and doesn’t include the slow cooker time (10 hours) or thawing and rising time (3 to 3½ hours). Please be sure to read the recipe completely through to get a handle on what gets done when and check out the variations I’ve included in the Tips and Trending section following the recipe steps. <br />
<br />
<br />
<span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Pulled Pork Stuffed Buns</span></span></span><br />
<span style="color: #6aa84f;">Yield: 36 Portions Preparation Time: 45 Minutes Cooking Time: 20 Minutes per Batch</span><br />
<br />
<br />
<span style="color: #274e13;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></span></span><br />
<br />
• 2½ to 3 Pounds Boneless Pork Shoulder Country Ribs<br />
• ¼ Cup Liquid Smoke, recommend Wright’s® brand Hickory flavor<br />
• 1 Tablespoon BBQ Dry Rub, see recipe in Tips and Trending<br />
• 2 Tablespoons Dark Brown Sugar<br />
• 2 Tablespoons Barbeque Sauce, homemade or your favorite store bought<br />
• 36 Frozen, Unbaked Yeast Dough Rolls, recommended Rhodes™ White Dinner Rolls<br />
• Olive Oil<br />
• 2 Eggs, beaten<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br />
<br />
<span style="color: #274e13;"><i><b>Step 1.</b></i></span> Rinse the pork under cold running water and pat dry. Brush all surfaces of the ribs with the liquid smoke. Mix the dry rub and brown sugar together and coat the ribs, rubbing the dry mixture deep into the grain of the meat.<br />
<br />
<span style="color: #274e13;"><b><i>Step 2.</i></b></span> Place the ribs in a slow cooker, cover and cook on low for 10 hours. <br />
<br />
<span style="color: #274e13;"><b><i>Step 3.</i></b></span> Set a large mesh strainer or wire rack over a large bowl to catch the drips and transfer the cooked ribs from the slow cooker to the strainer or rack and let most of the liquid drip off. Move the meat to a cutting board then separate and discard any fat that didn’t melt during cooking. Shred the meat with a couple of forks and put the shredded meat in the bowl with the drained liquid. Add the liquid remaining in the slow cooker and stir in the barbeque sauce. Cover and refrigerate until ready to use.<br />
<br />
<span style="color: #274e13;"><b><i>Step 4.</i></b></span> 4½ hours before desired serving time remove the dough from the freezer and put the dough balls 1½” apart on lightly oiled parchment sheets. Brush or mist the balls with a light coat of olive oil and cover with plastic wrap. Set aside to allow the dough to defrost and rise for 3 hours.<br />
<br />
<span style="color: #274e13;"><b><i>Step 5.</i></b></span> Remove the pulled pork from the refrigerator and stir to loosen.<br />
<br />
<span style="color: #274e13;"><b><i>Step 6.</i></b></span> Roll a dough ball into a disk about 4 inches across. Roll 2 tablespoons of the pulled pork into a ball. Holding the dough in one hand, place the ball of meat in the center of the dough. Gently gather the edge of the dough together and twist to close the dough around the pork. Place the rolls, twisted “seam” side down, back on the oiled parchment sheets. Repeat with the remaining dough and pork then replace the plastic wrap on top of the balls and let rise for 30 minutes before baking. Preheat oven to 350ºF.<br />
<br />
<span style="color: #274e13;"><b><i>Step 7. </i></b></span>Carefully transfer 12 of the rolls, seam side still down, to a baking sheet lined with a silicone mat or parchment paper. Brush the top and sides with the beaten egg and bake for 18 to 20 minutes until golden brown. Repeat with remaining two batches of rolls.<br />
<br />
Serve warm or at room temperature and if desired provide a bowl of barbeque sauce for dipping.<br />
<br />
<br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Using shoulder cut country ribs saves some trimming time and lets us prepare a specific amount by weight. However, you can use any pork shoulder roast in this recipe. Just cut it up into smaller 2 x 2 x 6 inch chunks and trim away any very large bits of fat. If the roast has a bone, leave it intact and deal with it when you shred the cooked meat. You can also use the same recipe with a beef chuck shoulder roast or a brisket.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Recipe for BBQ Dry Rub – this will make more than you need for the above recipe. The unused portion can be stored for several months. Put all of the listed ingredients in a one cup airtight jar and shake to thoroughly combine.<br />
• 2 Tablespoons Sweet Hungarian Paprika<br />
• 2 Tablespoons Smoked Spanish Paprika, not the hot variety<br />
• 2 Tablespoons Kosher Salt<br />
• 2 Tablespoons Freshly Ground Black Pepper, coarsely ground<br />
• 1 Tablespoon Garlic Powder<br />
• 1 Tablespoon Dry Mustard<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> To make smaller one or two bite appetizers, cut the thawed dough balls in half then follow the directions for filling using only 1 tablespoon of the pulled pork per serving. Let the filled dough rise as above but reduce the baking time to 15 minutes.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> One of the best kitchen inventions is the slow cooker liner! I still wash my slow cooker after using it, but it’s not a chore anymore. They are pretty much one-size-fits-all and although designed to be used in oval cookers, they work perfectly well in round units too. National brands, like Reynolds™, are commonly made from heat-resistant nylon resins and are free of Bisphenol A (BPA) making them safe for use with food and heat. <br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> The egg wash applied just before baking gives the buns a nice finish. But if you want to step that up a bit, glaze ‘em! Mix 2 tablespoons of honey with 1 tablespoon of warm water. Let the buns cool for 5 minutes after coming out of the oven and then lightly brush with the honey mixture. Sprinkle just a few crystals of turbinado sugar (aka sugar in the raw) and some sea or flaked salt on top of the honey glaze. Aside from the obvious visuals, the honey glaze will keep the buns soft while they’re on the buffet table.<br />
<br />
<span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> If you’re making these to take to a party, go ahead and bake them at home but don’t glaze them until you get where you’re going. If they’ve cooled completely when you arrive at the party, warm them up for 10 minutes in a 300ºF oven, and then apply the glaze. Be kind to your hosts and bring your own baking sheet(s) and other supplies. Then after you’ve done what you need to do in their kitchen, discreetly take your stuff, stash it away in the trunk of your car and wash it when you get home. The party hosts have enough to do without cleaning up after you too!aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com2tag:blogger.com,1999:blog-1486084201033560392.post-71910787478433803192014-01-10T06:20:00.000-08:002014-01-10T06:20:22.843-08:00Garlicky Garlic Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBQIgLYxE3Snq6vQKA7jkttOEyzw2FQOCJql1OuPXKtJZziFLQAOll6NYPNln43OO4Xawg19bs1SJUlVCB77pj1hB5uyqKk7wQvuDgLbU_tvJh7aw8xBDUTmEoRNURMFsOeD0q_-zWzpM/s1600/Garlic+Meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Garlicky Garlic Meatloaf" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBQIgLYxE3Snq6vQKA7jkttOEyzw2FQOCJql1OuPXKtJZziFLQAOll6NYPNln43OO4Xawg19bs1SJUlVCB77pj1hB5uyqKk7wQvuDgLbU_tvJh7aw8xBDUTmEoRNURMFsOeD0q_-zWzpM/s1600/Garlic+Meatloaf.jpg" height="480" title="Garlicky Garlic Meatloaf" width="640" /></a></div>
<br />
<b>Meatloaves are simple to make, quick to assemble, unpretentious to serve and everyone loves them! </b>The simplicity comes from the choice of ingredients – just about anything you would serve with a meatloaf can go inside a meatloaf or you can keep it modest and let the flavor come from herbs and spices or simply your choice of meats.<br /><br />
<a name='more'></a>Designer meatloaves with big chunks of non-meat ingredients are delicious and great fun but thinly slicing cold leftovers for sandwiches can be challenging.<br /><br />I’ve never made a meatloaf intending that it only be for sandwiches but if I were going to do that, this would be the one. It has a smooth texture, simple but intense flavor and slices easily cold or hot. And did I mention the garlic? This is what you would expect from a deli-made meatloaf sandwich. <br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Garlicky Garlic Meatloaf</span></span></span><br /><span style="color: #6aa84f;">Yield: Two 1½ Pound Loaves (8 servings) Preparation Time: 30 Minutes Cooking Time: 1½ Hours</span><br /><br /><br />• ½ Cup Finely Diced Roasted Red Pepper<br />• 2 Teaspoons Olive Oil<br />• ½ Teaspoon White Wine Vinegar<br />• ¼ Teaspoon Kosher Salt<br />• ¼ Teaspoon Dried Basil<br />• ¼ Teaspoon Dried Oregano<br />• 1 Container Beef Stock Concentrate (see Tips and Trending)<br />• 1½ Pounds Ground Beef Chuck<br />• 1½ Pounds Ground Pork<br />• 2 Medium Yellow Onions, quartered<br />• 6 Cloves Garlic, smashed and peeled<br />• 2 Eggs, beaten<br />• 1 Cup Dried Breadcrumbs <br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1.</b></i></span> Preheat oven to 350ºF.<br /><br /><span style="color: #274e13;"><b><i>Step 2.</i></b></span> Combine the red pepper, olive oil, vinegar, salt, basil, oregano and beef concentrate in a small sauce pan over medium-low heat. Stir until the concentrate melts and then remove from heat and set aside to cool.<br /><br /><b><i><span style="color: #274e13;">Step 3.</span> </i></b>Tear off small portions of the beef and pork and alternately place them in a large mixing bowl.<br /><br /><b><span style="color: #274e13;"><i>Step 4.</i></span> </b>Put the onions and garlic in a food processor and process to form a runny paste then add to the meats.<br /><span style="color: #274e13;"><i><b><br />Step 5. </b></i></span>Add the cooled Pepper mixture, the eggs and breadcrumbs to the meat and use your hands to thoroughly mix everything together.<br /><br /><span style="color: #274e13;"><b><i>Step 6. </i></b></span>Line a baking sheet with aluminum foil and form two loaves on the foil. Each loaf should be about 8” long, 4” wide and 2” high. Bake for 1¼ hours and then check the internal temperature with an instant thermometer. The temperature should be at least 160ºF, if not return the loaves to the oven for another 15 minutes and then check again. Let the cooked loaves rest for 10 minutes before transferring to a cutting board for slicing.<br /><br />For sandwiches, chill overnight and thinly slice. Serve on chewy-crust Italian bread with roasted red peppers and a slice of provolone – yum!<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><span style="font-family: inherit;"><span style="font-size: large;"><b>~</b></span></span></span> Feel free to add more garlic, but never use less than 6 cloves! Don’t like garlic that much? Then try my recipe Mom’s Meatloaf (was never this good!)<br /><br /><span style="color: #274e13;"><span style="font-family: inherit;"><span style="font-size: large;"><b>~</b></span></span></span> Occasionally I turn to a prepared ingredient instead of creating my own. One of these ingredients, concentrated stock, has come into wider availability in recent years. If you’re unfamiliar with these, they are a super-reduced, gelatinized meat or poultry stock that easily melts into hot dishes. I prefer to use Knorr® brand for the flavor and measurement, each container is just over 1 ounce.<br /><br /><span style="color: #274e13;"><span style="font-family: inherit;"><span style="font-size: large;"><b>~</b></span></span></span> Ground pork must be cooked to a minimum temperature of 160ºF because the meat has been processed after butchering. Today’s fresh pork cuts (roasts, tenderloins, chops but not ground) are safe and tastiest at 145ºF.<br /><br /><span style="color: #274e13;"><span style="font-family: inherit;"><span style="font-size: large;"><b>~</b></span></span></span> Don’t cut this recipe in half if you’re not going to need 8 servings. Just wrap the second loaf in several layers of plastic wrap and a zippered freezer bag and freeze for a couple of weeks. After having this once, you’ll want it again soon and it will be ready when you are!<br />aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-43946187863315584842014-01-02T14:33:00.003-08:002014-01-02T14:33:30.096-08:00Chicken Cutlets with Mushroom Sauce and Wilted Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRdYkS60T0FhFqehuvnqJLMLikfRZo5NpCkVlSbq2HYMTRAKBc5os7A00b2ApmR2iVClhAer5d9p8ebvwyxjUYePPoQ7vUgEp254tjHbHiNERUi665ccqScziCmh17gGOIyPbBxg8Xjqa/s1600/Chicken+with+Mushrooms+and+Spinich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Cutlets with Mushroom Sauce and Wilted Spinach" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRdYkS60T0FhFqehuvnqJLMLikfRZo5NpCkVlSbq2HYMTRAKBc5os7A00b2ApmR2iVClhAer5d9p8ebvwyxjUYePPoQ7vUgEp254tjHbHiNERUi665ccqScziCmh17gGOIyPbBxg8Xjqa/s640/Chicken+with+Mushrooms+and+Spinich.jpg" title="Chicken Cutlets with Mushroom Sauce and Wilted Spinach" width="640" /></a></div>
<br />
<b>Chicken simply seasoned, lightly floured and sautéed until crisp? Heaven! Anything with mushrooms, seriously, I love that!</b> I grew up watching Popeye the Sailor and always ate my spinach and still do – as often as I can!<br /><br />
<a name='more'></a>Combine all three of these, none of which take any special tricks or inordinate amount of time to prepare, and you’ve got a real winning dinner. I’ve added a couple of preparation steps in the Tips and Trending at the end of the recipe to visually kick up the presentation if you really need to impress someone, but the combination of flavors should really be enough to do the job nicely.<br /><br /><br /><span style="color: #666666;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Chicken Cutlets with Mushroom Sauce and Wilted Spinach</span></span></span><br /><span style="color: #6aa84f;">Yield: Serves 4 Preparation Time: 30 Minutes Cooking Time: 30 Minutes</span><br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Ingredients</span></span></span><br /><br />• ½ Cup Sour Cream<br />• ½ Cup Half & Half<br />• 1 Cup + 1 Tablespoon All-Purpose Flour<br />• ¼ Teaspoon Grated Nutmeg<br />• 1 Teaspoon Kosher Salt<br />• ½ Teaspoon Freshly Ground Black Pepper<br />• ½ Teaspoon Onion Powder<br />• ½ Teaspoon Garlic Powder<br />• 1 Clove Garlic, peeled and mashed with ⅛ teaspoon Kosher Salt<br />• 5½ Tablespoons Unsalted Butter<br />• 1½ Tablespoons Canola Oil<br />• 1 Pound Spinach, trimmed of woody stems and washed but not dried<br />• 1 Shallot, thinly sliced<br />• 8 Ounces White Button Mushrooms, sliced<br />• 4 Boneless, Skinless Chicken Breasts, each sliced into 2 Cutlets<br />• ½ Cup Homemade Chicken Stock, or low sodium store bought<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Preparation Steps</span></span></span><br /><br /><span style="color: #274e13;"><i><b>Step 1. </b></i></span>Preheat oven to 200ºF<br /><br /><span style="color: #274e13;"><i><b>Step 2.</b></i></span> In a small bowl combine the sour cream, half & half, 1 tablespoon of the flour and the nutmeg and set aside. In wide shallow bowl or pie plate combine the remaining 1 cup of flour, 1 teaspoon salt, pepper, onion powder and garlic powder and set aside.<br /><br /><span style="color: #274e13;"><i><b>Step 3.</b></i></span> In large sauté pan melt 1½ tablespoons of the butter and the oil together over medium heat. Stir in the mashed garlic and then add the spinach. Toss with tongs just until wilted. Transfer the spinach to a covered ovenproof bowl to keep warm in the oven.<br /><br /><span style="color: #274e13;"><i><b>Step 4. </b></i></span>Keeping the same sauté pan over medium heat, melt 2 tablespoons of the butter then add the shallots and sauté for 2 minutes. Add the mushrooms and sauté until soft. Transfer the shallots and mushrooms to a small bowl and set aside then add the remaining 2 tablespoons of butter to the pan.<br /><br /><span style="color: #274e13;"><i><b>Step 5.</b></i></span> Dredge both sides of the chicken in the flour mixture and when the butter begins to sizzle sauté the chicken until well browned on one side, turn and cook on the second side until done. If necessary, cook the chicken in batches to avoid overcrowding the pan. (You may have to add some additional butter to cook multiple batches.) Remove the chicken to an ovenproof platter and keep warm in the oven. <br /><br /><span style="color: #274e13;"><i><b>Step 6.</b></i></span> Add the chicken stock to the sauté pan and scraping the bottom to deglaze the pan. Cook until the stock is reduced by half. Add the sour cream mixture stirring until thickened and the flour is cooked. Stir the reserved mushrooms and shallots into sauce.<br /><br />To serve individually or family style first plate the wilted spinach, lay the chicken cutlets on top of the spinach and ladle the mushroom sauce over the chicken.<br /><br /><br /><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tips and Trending</span></span></span><br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Don’t use baby spinach for this recipe; instead look for big dark curly leaves with “some meat on their bones”.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Any fresh mushroom will do here. I use white button and baby bella varieties interchangeably because they don’t take long to cook up tender. “Wild” varieties work well but may take longer to cook and impart their wonderful flavors so allocate additional time.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Slicing chicken breasts into cutlets requires a very sharp knife and some knife skills. Lay the breast flat on your cutting surface and press down with one hand. Cutting parallel to the cutting surface, carefully slice the breast in half. If you are unsure of your knife skills, use a small bowl in place of the hand pressing down on the chicken. (Or you can always ask your butcher to slice the cutlets for you.)<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> For a different presentation, slice each breast into ¼” medallions instead of cutlets. Then “reassemble” the breast on top of the spinach. Speaking of spinach, give it a rough chop before or even after cooking if you want another way to make a neater presentation.<br /><br /><span style="color: #274e13;"><b><span style="font-family: inherit;"><span style="font-size: large;">~</span></span></b></span> Only dredge as much chicken as will fit in your pan at one time. You want the light flour coating to be dry when it hits the hot pan. If you let the chicken sit after flouring, you’ll end up with a paste that will simply fall off the chicken or worse yet, not fall off! We’re grownups now and stopped eating paste a long time ago!<br />aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0tag:blogger.com,1999:blog-1486084201033560392.post-65766470931809421242013-12-24T07:17:00.000-08:002013-12-24T07:21:49.893-08:00A Very Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPNQchDcsFZ_ceFThLLarvlduKl5p6mridOXemyLUiFVm-UPJEJgxyNpWFXQC6fnKdRvDtsUqWAihRtQGaO4PyW-HfC5lGzAxzzl93drq2r8k5rl3HWBsltBi2FXhtWZChyphenhyphenNkmTYplluZ/s1600/Christmas+Greeting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Merry Christmas" border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPNQchDcsFZ_ceFThLLarvlduKl5p6mridOXemyLUiFVm-UPJEJgxyNpWFXQC6fnKdRvDtsUqWAihRtQGaO4PyW-HfC5lGzAxzzl93drq2r8k5rl3HWBsltBi2FXhtWZChyphenhyphenNkmTYplluZ/s640/Christmas+Greeting.jpg" title="Merry Christmas" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />aguywholovestocookhttp://www.blogger.com/profile/17230703845507915969noreply@blogger.com0