Hi readers!
I noticed there was a huge increase in traffic around the US this week (so I know it's not my family reading this). I am assuming it is people looking for good Holiday Recipes, but I would love to know how you found the site.
Shoot me an email at "blog at Joeylombardi.com" - The geeks over at Lifehacker.com say not to put the @ sign together because it increases spam, but I think you can figure it out.
Thanks for reading - I hope you find it useful.
Sunday, December 27, 2009
Thai Spaghetti
Credit: A lady my wife works with
INGREDIENTS:
1 pound thin spaghetti
1 cucumber sliced thin
1 bag Shredded carrots (Use half)
2 cans sliced water chestnuts, drained and rinsed
1 bottle Thai Peanut sauce (I used Bangkok Padang peanut sauce for the version you had)
1/2 cup of crushed peanuts
(Optional ingredients)
Cooked Chicken
Scallions
DIRECTIONS:
(If you are adding chicken read step 4 first)
1. Cook the pasta as directed, drain, and put into a large bowl
2. Pour in the full bottle of Thai peanut sauce, carrots, cucumber, and water chestnuts
3. Get a 1/2 cup of peanuts and put them in a zip lock bag. Get a mug and crush them. When turned into a almost fine powder, mix into the pasta
(OPTIONAL)
4. If you are going to use chicken, I would suggest bringing water (with whatever seasoning you like - I suggested adding Worcestershire sauce, salt, pepper, cumin, and paprika) to a boil then shutting it off and putting in a few chicken breasts and let it sit for 30 minutes. Take it out and it will basically fall apart in your hands. Add the chicken BEFORE you add the Thai sauce
Serve
The beauty of this dish is that it can be served at room temperature and you don't need to worry about spoiling.
INGREDIENTS:
1 pound thin spaghetti
1 cucumber sliced thin
1 bag Shredded carrots (Use half)
2 cans sliced water chestnuts, drained and rinsed
1 bottle Thai Peanut sauce (I used Bangkok Padang peanut sauce for the version you had)
1/2 cup of crushed peanuts
(Optional ingredients)
Cooked Chicken
Scallions
DIRECTIONS:
(If you are adding chicken read step 4 first)
1. Cook the pasta as directed, drain, and put into a large bowl
2. Pour in the full bottle of Thai peanut sauce, carrots, cucumber, and water chestnuts
3. Get a 1/2 cup of peanuts and put them in a zip lock bag. Get a mug and crush them. When turned into a almost fine powder, mix into the pasta
(OPTIONAL)
4. If you are going to use chicken, I would suggest bringing water (with whatever seasoning you like - I suggested adding Worcestershire sauce, salt, pepper, cumin, and paprika) to a boil then shutting it off and putting in a few chicken breasts and let it sit for 30 minutes. Take it out and it will basically fall apart in your hands. Add the chicken BEFORE you add the Thai sauce
Serve
The beauty of this dish is that it can be served at room temperature and you don't need to worry about spoiling.
Sunday, December 20, 2009
Beef Stew Too
I know I have done a beef stew recipe somewhere before, so I am calling this #2. It was easier than the last one that I can't really remember doing.... I don't mess around with flour because I think it kills the flavor. Everyone really liked this version.
INGREDIENTS:
2 lbs of beef chunks (the store sells them chunked - you don't need a super great cut since it will be cooking for a few hours)
6 Cups Beef Stock
3 Cups Water
6 carrots (cut any way you like them - I do 1 inch pieces)
Half a stock of celery
2 large Spanish onions
3 bulbs of garlic - crushed, diced - any way you like it
2 Tablespoons of Worcestershire Sauce
1 small can of tomato paste
SEASONING PACK
2 bay leaves
1/2 teaspoon of sage
1/2 teaspoon of thyme
1 teaspoon of oregano
2 Tablespoons of Sea Salt (you can add more or less to taste)
1 Tablespoon of black pepper
DIRECTIONS
1. In a large soup pot, splash some olive oil in the pot, heat it up, and add the meat chunks. Allow it to brown.
2. Remove the beef and then add the onions, allow them to cook for a few minutes (soaking up all the beef juice).
3. Add the garlic, carrots, and celery. Let that all cook down for 5 minutes - give it an occasional stir.
4. Add the tomato paste and mix it in well
5. Add the Beef Stock, Water, the seasoning pack and Worcestershire Sauce and bring it to a boil.
6. Add the beef back and drop down to a simmer.
7. Allow it to cook for an hour (up to 90 minutes).
8. Take the bay leaves out.
INGREDIENTS:
2 lbs of beef chunks (the store sells them chunked - you don't need a super great cut since it will be cooking for a few hours)
6 Cups Beef Stock
3 Cups Water
6 carrots (cut any way you like them - I do 1 inch pieces)
Half a stock of celery
2 large Spanish onions
3 bulbs of garlic - crushed, diced - any way you like it
2 Tablespoons of Worcestershire Sauce
1 small can of tomato paste
SEASONING PACK
2 bay leaves
1/2 teaspoon of sage
1/2 teaspoon of thyme
1 teaspoon of oregano
2 Tablespoons of Sea Salt (you can add more or less to taste)
1 Tablespoon of black pepper
DIRECTIONS
1. In a large soup pot, splash some olive oil in the pot, heat it up, and add the meat chunks. Allow it to brown.
2. Remove the beef and then add the onions, allow them to cook for a few minutes (soaking up all the beef juice).
3. Add the garlic, carrots, and celery. Let that all cook down for 5 minutes - give it an occasional stir.
4. Add the tomato paste and mix it in well
5. Add the Beef Stock, Water, the seasoning pack and Worcestershire Sauce and bring it to a boil.
6. Add the beef back and drop down to a simmer.
7. Allow it to cook for an hour (up to 90 minutes).
8. Take the bay leaves out.
Sunday, December 06, 2009
Joey's Chicken Vegetable Soup
I wanted to make something healthy this week with peppers but with protein - I decided on a soup with what I had lying around the house. I think it came out well. Feel free to experiment and add what you want.
INGREDIENTS
1 lb of chicken breast (if it is one piece you might want to chop it up to a few large piece - you don't need to dice it)
2 cups of quinoa
2 spanish onions - diced
2 green peppers - diced
2 red peppers - diced
1 tablespoon of crushed garlic
9 cups of water
2 tablespoons of Worcestershire sauce
1 chicken bullion cube
1 teaspoon of red pepper flakes
1 teaspoon of black pepper
1 teaspoon (or as much to taste as you want) of sea salt
1 bay leaf
DIRECTIONS
1. Splash some olive oil in a large soup pot and allow it to heat up (medium heat). Add the onions and cover for 5 minutes.
2. Add the garlic and red/green peppers. Cover again and allow to sweat for another 5 minutes.
3. Add 6 cups of water, the bouillon cube, the Worcestershire Sauce, the bay leaf, the red pepper, black pepper, and salt and bring the soup to a boil.
4. Once at a boil - Add the chicken and bring the stove top down to the lowest setting or off for 30 minutes.
5. After 30 minutes, take the chicken out (and the bay leaf) and bring the soup back up to a boil. The chicken will basically fall apart to the touch. Shred it up well and set it aside.
6. Once the soup is at a boil, bring it down to a low simmer and add the quinoa and stir. You can also add the shredded chicken back in. Allow the quinoa to cook for 15-20 minutes.
Season to taste
INGREDIENTS
1 lb of chicken breast (if it is one piece you might want to chop it up to a few large piece - you don't need to dice it)
2 cups of quinoa
2 spanish onions - diced
2 green peppers - diced
2 red peppers - diced
1 tablespoon of crushed garlic
9 cups of water
2 tablespoons of Worcestershire sauce
1 chicken bullion cube
1 teaspoon of red pepper flakes
1 teaspoon of black pepper
1 teaspoon (or as much to taste as you want) of sea salt
1 bay leaf
DIRECTIONS
1. Splash some olive oil in a large soup pot and allow it to heat up (medium heat). Add the onions and cover for 5 minutes.
2. Add the garlic and red/green peppers. Cover again and allow to sweat for another 5 minutes.
3. Add 6 cups of water, the bouillon cube, the Worcestershire Sauce, the bay leaf, the red pepper, black pepper, and salt and bring the soup to a boil.
4. Once at a boil - Add the chicken and bring the stove top down to the lowest setting or off for 30 minutes.
5. After 30 minutes, take the chicken out (and the bay leaf) and bring the soup back up to a boil. The chicken will basically fall apart to the touch. Shred it up well and set it aside.
6. Once the soup is at a boil, bring it down to a low simmer and add the quinoa and stir. You can also add the shredded chicken back in. Allow the quinoa to cook for 15-20 minutes.
Season to taste
Tuesday, November 24, 2009
Bacon Cheeseburger Stromboli
Isn't this a special post - pictures and video. Don't get used to it :-)
INGREDIENTS
Dough
1 5lb bag of flour
2 tablespoons salt
1 teaspoon sugar
5 teaspoons yeast
10 cups of water
2 big mixing bowls
Cheeseburger
3 lbs grated cheddar cheese
3.5 lbs ground beef (80/20 or leaner)
1 lb bacon
2 large chopped onions (optional)
DIRECTIONS
Dough (need to do this first)
1. In a large bowl, dry mix 4 lbs of flour and the 2 tablespoons of salt. (Keep 1 lb of flour in reserve)
2. In another large bowl or small pot, put in 10 cups of tepid water (not too cold, not too hot, but leaning on the warm side). Mix in 5 teaspoons of yeast and 1 teaspoon of sugar until it is dissolved.
3. Start to mix the yeast/water mixture into the dry mix. Use your hand to mix it all around (clean them first!) - TIP: Put flour on your hands before mixing to prevent sticky fingers.
4. Mix dough until it mixes well. If the mixture is too sticky, add more flour. If it is too dry, add a little more water (better to be dry).
5. Leave the dough for 2 hours to rise. (Keep the room on the warm side).
6. After 2 hours, separate dough into smaller balls (this mixture should yield 8-10 1 lb balls of dough). Allow the dough to rest for another hour.
Meat
1. Add a splash of olive oil to a frying pan and start to cook the bacon (make sure you place the bacon on paper towels to absorb excess grease). As the grease accumulates, put in in a large pot set at medium-low heat.
2. When you have about a half-cup of grease, add the chopped onions. Stir and cover. As you get more grease, add (about 1 cup total).
3. When the onions looks translucent, add the ground beef. Cover the pot. Increase to medium-high heat.
4. When the beef is cooked (about 15-20 minutes), crumble the bacon and add in pot. Drop heat to simmer and allow to blend for 5-10 minutes. Mix well.
5. Grab a dough ball and flour a large clean flat surface. Start to spread out the dough. Momz Lombardi said you don't need a roller, but I used one. When the dough is nice and flat, splash some olive oil and cover the whole dough surface.
6. Throw down the cheese and meat mixture all over. Roll the stromboli. Splash a little more olive oil on the top. Repeat for as many as you are making.
7. Pre-heat the oven to 375 degrees and grease a large flat pizza pan.
8. Add the stromboli to the oven and allow to cook for 40 minutes (Until the top has a nice golden brown color).
INGREDIENTS
Dough
1 5lb bag of flour
2 tablespoons salt
1 teaspoon sugar
5 teaspoons yeast
10 cups of water
2 big mixing bowls
Cheeseburger
3 lbs grated cheddar cheese
3.5 lbs ground beef (80/20 or leaner)
1 lb bacon
2 large chopped onions (optional)
DIRECTIONS
Dough (need to do this first)
1. In a large bowl, dry mix 4 lbs of flour and the 2 tablespoons of salt. (Keep 1 lb of flour in reserve)
2. In another large bowl or small pot, put in 10 cups of tepid water (not too cold, not too hot, but leaning on the warm side). Mix in 5 teaspoons of yeast and 1 teaspoon of sugar until it is dissolved.
3. Start to mix the yeast/water mixture into the dry mix. Use your hand to mix it all around (clean them first!) - TIP: Put flour on your hands before mixing to prevent sticky fingers.
4. Mix dough until it mixes well. If the mixture is too sticky, add more flour. If it is too dry, add a little more water (better to be dry).
5. Leave the dough for 2 hours to rise. (Keep the room on the warm side).
6. After 2 hours, separate dough into smaller balls (this mixture should yield 8-10 1 lb balls of dough). Allow the dough to rest for another hour.
Meat
1. Add a splash of olive oil to a frying pan and start to cook the bacon (make sure you place the bacon on paper towels to absorb excess grease). As the grease accumulates, put in in a large pot set at medium-low heat.
2. When you have about a half-cup of grease, add the chopped onions. Stir and cover. As you get more grease, add (about 1 cup total).
3. When the onions looks translucent, add the ground beef. Cover the pot. Increase to medium-high heat.
4. When the beef is cooked (about 15-20 minutes), crumble the bacon and add in pot. Drop heat to simmer and allow to blend for 5-10 minutes. Mix well.
5. Grab a dough ball and flour a large clean flat surface. Start to spread out the dough. Momz Lombardi said you don't need a roller, but I used one. When the dough is nice and flat, splash some olive oil and cover the whole dough surface.
6. Throw down the cheese and meat mixture all over. Roll the stromboli. Splash a little more olive oil on the top. Repeat for as many as you are making.
7. Pre-heat the oven to 375 degrees and grease a large flat pizza pan.
8. Add the stromboli to the oven and allow to cook for 40 minutes (Until the top has a nice golden brown color).
Sunday, November 22, 2009
Sausage Stuffing
INGREDIENTS
4 tablespoons butter
1 large white onion, peeled and diced
1/2 head celery, diced
1/2 ounce fresh sage, chopped
1 tablespoon paprika
¼ teaspoon fresh grated nutmeg
1.5 lbs of ground Italian sausage
1 cup chicken stock
Salt and pepper
DIRECTIONS
Preheat oven to 350 degrees.
1. In a large saute pan, heat a splash of olive oil and cook the ground sausage until brown. Once it is finished, set aside in a bowl (make sure to put some of the grease in the bowl too). Clean the pan.
2. Now in the pan, heat butter until foamy. Add onions and celery and cook until tender but still slightly crisp. Add some salt. Cook until liquid is gone.
3. Add sage, paprika and nutmeg to the pan and cook until spices are fragrant.
4. Pour the mixture into a bowl and add the sausage; toss together. Put the stuffing in a baking dish and drizzle chicken stock over. Toss again and season to taste.
5. Bake for 30 minutes, uncovered, until the top is brown and crispy.
Monday, November 16, 2009
Butterscotch & Whiskey Cookie Bar
Recipe from: Frites and Fries (this girl is a food photographer - I like her style)
For a 9” square pan:
1 c. (generous amount) unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. light brown sugar
1 egg
1/4 c. unsalted butter, melted
2 tbsp. milk
1 tsp. vanilla extract
1/2 c. butterscotch chips
1/4 c. whiskey
Preheat the oven to 350F.
1. Mix the flour, baking powder, salt, and light brown sugar together.
2. In another small bowl, whisk the butter, milk, vanilla, and egg.
3. Pour the liquid mixture into the dry batter.
4. Add in the whiskey and then fold in the butterscotch chips.
5. Pour the batter into a greased 9” square pan.
(The batter may seem dry because it doesn’t spread across the pan easily; use a spatula to cover the entire pan with the cookie batter.)
6. Bake for about 20 minutes; use a toothpick to test the center. The toothpick should not be completely clean but with very small bits of cookie dough on it.
For a 9” square pan:
1 c. (generous amount) unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. light brown sugar
1 egg
1/4 c. unsalted butter, melted
2 tbsp. milk
1 tsp. vanilla extract
1/2 c. butterscotch chips
1/4 c. whiskey
Preheat the oven to 350F.
1. Mix the flour, baking powder, salt, and light brown sugar together.
2. In another small bowl, whisk the butter, milk, vanilla, and egg.
3. Pour the liquid mixture into the dry batter.
4. Add in the whiskey and then fold in the butterscotch chips.
5. Pour the batter into a greased 9” square pan.
(The batter may seem dry because it doesn’t spread across the pan easily; use a spatula to cover the entire pan with the cookie batter.)
6. Bake for about 20 minutes; use a toothpick to test the center. The toothpick should not be completely clean but with very small bits of cookie dough on it.
Sunday, November 08, 2009
Chicken Enchiladas
Credit: Norecipes.com I made some tweaks though
This should make about 8 enchiladas
Suggestion: This recipe is a pain in the ass - I recommend doubling the ingredients and then freezing a tray.
INGREDIENTS:
Chicken
1.5 lbs chicken breasts (or tenders)
2 qts water
2 Tbs salt
1 tsp cumin
1 tsp Mexican oregano
1 bay leaf
Enchilada sauce
5 Ancho chilies
5 Guajillo chilies
1 large onion
3 large cloves garlic
2 Tbs oil
15 oz can tomato sauce (pureed tomatoes)
2C water
1 Tbs sugar
2 tsp salt
2 tsp cumin
1 tsp Meican oregano
1/2 C crumbled queso fresco (try to get some low fat cheese)
Wash the chicken breasts and trim any fat, skin or tendon from the meat. Heat the water, salt, cumin, oregano and bay leaf to a boil. Add the chicken and return to a boil. Cover with a lid and turn off the heat. Let it sit for about 30 minutes or until the chicken is cooked all the way through. When it’s done, strain the chicken and shred.
For the enchilada sauce, preheat the oven to 350 degrees F. Spray the chilies with oil, place on a baking sheet and roast until fragrant (about 7 minutes), be careful not to burn them or they will be bitter. When they’re done, remove them from the oven and allow them to cool off enough to touch. Tear the stems off and remove all the seeds. Boil some water. Soak the roasted chilies in boiling water until re-hydrated, about 45 minutes.
In a food processor, puree the onions and garlic. Heat 2 tablespoons of oil and fry the pureed onion and garlic until reduced down to about 1/4 of the original volume and it’s nice and caramelized. This will take 20-30 minutes, but it’s where a lot of the flavor comes from so it’s worth the wait.
When the chiles are re hydrated, add them to the food processor and blitz until pureed. Add this to the caramelized onions, then add the tomato sauce, water, sugar, salt, cumin and oregano. Cook for about 20 minutes or until the enchilada sauce has thickened and the flavors have had a chance to meld. Pass the sauce through a mesh sieve to remove the chili skins and mix about a 1/3 of the strained sauce with the chicken.
Preheat the oven to 425 degrees F. Put a couple spoonfuls of chicken into each tortilla and roll. In a 13″ x 9″ casserole dish, lay each enchilada down with the seam side down. Cover with the rest of the sauce and sprinkle the queso fresco on top. Bake until the cheese is melted and the sauce is bubbly.
This should make about 8 enchiladas
Suggestion: This recipe is a pain in the ass - I recommend doubling the ingredients and then freezing a tray.
INGREDIENTS:
Chicken
1.5 lbs chicken breasts (or tenders)
2 qts water
2 Tbs salt
1 tsp cumin
1 tsp Mexican oregano
1 bay leaf
Enchilada sauce
5 Ancho chilies
5 Guajillo chilies
1 large onion
3 large cloves garlic
2 Tbs oil
15 oz can tomato sauce (pureed tomatoes)
2C water
1 Tbs sugar
2 tsp salt
2 tsp cumin
1 tsp Meican oregano
1/2 C crumbled queso fresco (try to get some low fat cheese)
Wash the chicken breasts and trim any fat, skin or tendon from the meat. Heat the water, salt, cumin, oregano and bay leaf to a boil. Add the chicken and return to a boil. Cover with a lid and turn off the heat. Let it sit for about 30 minutes or until the chicken is cooked all the way through. When it’s done, strain the chicken and shred.
For the enchilada sauce, preheat the oven to 350 degrees F. Spray the chilies with oil, place on a baking sheet and roast until fragrant (about 7 minutes), be careful not to burn them or they will be bitter. When they’re done, remove them from the oven and allow them to cool off enough to touch. Tear the stems off and remove all the seeds. Boil some water. Soak the roasted chilies in boiling water until re-hydrated, about 45 minutes.
In a food processor, puree the onions and garlic. Heat 2 tablespoons of oil and fry the pureed onion and garlic until reduced down to about 1/4 of the original volume and it’s nice and caramelized. This will take 20-30 minutes, but it’s where a lot of the flavor comes from so it’s worth the wait.
When the chiles are re hydrated, add them to the food processor and blitz until pureed. Add this to the caramelized onions, then add the tomato sauce, water, sugar, salt, cumin and oregano. Cook for about 20 minutes or until the enchilada sauce has thickened and the flavors have had a chance to meld. Pass the sauce through a mesh sieve to remove the chili skins and mix about a 1/3 of the strained sauce with the chicken.
Preheat the oven to 425 degrees F. Put a couple spoonfuls of chicken into each tortilla and roll. In a 13″ x 9″ casserole dish, lay each enchilada down with the seam side down. Cover with the rest of the sauce and sprinkle the queso fresco on top. Bake until the cheese is melted and the sauce is bubbly.
Tuesday, November 03, 2009
Spicy Corn Fritters
Credit: Norecipes.com
INGREDIENTS:
2 ears of corn, kernels removed with a sharp knife
3 scallions sliced thin
2 Tbs minced cilantro
a couple minced red chilies
1 large egg
1 tsp baking powder
1 tsp kosher salt (less if you use regular salt)
1 Tbs toasted garam masala
black pepper
1/2 C flour
1/4 C cornstarch
1/3 C water + more as needed
INSTRUCTIONS:
1. Add the corn, scallions, cilantro, chilies, and egg into a bowl. Put the baking powder, salt, garam masala, pepper, and flour cornstarch in separate bowl and whisk together. Add to the the vegetable mixture then stir in 1/3 C water until just combined (do not overmix).
2. Heat a skillet over medium high heat until very hot. Add 1/8″ of oil to the pan and drop spoonfuls of batter into the hot oil, using the bottom of the spoon to smooth the tops. Fry until golden brown on one side, then flip and fry the other side.
INGREDIENTS:
2 ears of corn, kernels removed with a sharp knife
3 scallions sliced thin
2 Tbs minced cilantro
a couple minced red chilies
1 large egg
1 tsp baking powder
1 tsp kosher salt (less if you use regular salt)
1 Tbs toasted garam masala
black pepper
1/2 C flour
1/4 C cornstarch
1/3 C water + more as needed
INSTRUCTIONS:
1. Add the corn, scallions, cilantro, chilies, and egg into a bowl. Put the baking powder, salt, garam masala, pepper, and flour cornstarch in separate bowl and whisk together. Add to the the vegetable mixture then stir in 1/3 C water until just combined (do not overmix).
2. Heat a skillet over medium high heat until very hot. Add 1/8″ of oil to the pan and drop spoonfuls of batter into the hot oil, using the bottom of the spoon to smooth the tops. Fry until golden brown on one side, then flip and fry the other side.
Lentil Tacos
INGREDIENTS
1 package of lentils
1 large Spanish onion diced
1 package of taco meat seasoning
2 cups of beef broth
2 bulbs of pressed garlic
1 package of whole wheat tortilla/soft tacos
4 cups of shredded low fat cheddar cheese (or you can get the "Mexican Cheese Mix" you see at the stores for tacos
4 cups of shredded lettuce
DIRECTIONS
NOTE: you want the lentils to have to consistency of ground meat mixture, so don't add too much broth to make it soupy (and if you do, drain it out before adding the seasoning)
1. Put a splash of oil in a large pan - heat on medium heat - and add the onions and the garlic and allow to cook for 6 minutes
2. Rinse off the lentils and let them sit
3. Add the beef broth and bring to a boil
4. Add the lentils - keep the broth boiling for 5 minutes and then drop to simmer for 20 minutes
5. While simmering, add the taco seasoning and (optional) salt (if you add the salt, wait until the end, it makes the lentils hard)
6. When the lentils are done, assemble to tacos by adding lettuce and cheese to your liking and then of course add the lentil mixture
1 package of lentils
1 large Spanish onion diced
1 package of taco meat seasoning
2 cups of beef broth
2 bulbs of pressed garlic
1 package of whole wheat tortilla/soft tacos
4 cups of shredded low fat cheddar cheese (or you can get the "Mexican Cheese Mix" you see at the stores for tacos
4 cups of shredded lettuce
DIRECTIONS
NOTE: you want the lentils to have to consistency of ground meat mixture, so don't add too much broth to make it soupy (and if you do, drain it out before adding the seasoning)
1. Put a splash of oil in a large pan - heat on medium heat - and add the onions and the garlic and allow to cook for 6 minutes
2. Rinse off the lentils and let them sit
3. Add the beef broth and bring to a boil
4. Add the lentils - keep the broth boiling for 5 minutes and then drop to simmer for 20 minutes
5. While simmering, add the taco seasoning and (optional) salt (if you add the salt, wait until the end, it makes the lentils hard)
6. When the lentils are done, assemble to tacos by adding lettuce and cheese to your liking and then of course add the lentil mixture
Vegetable Medley Soup
INGREDIENTS:
2 diced onions
3 diced/pressed bulbs of garlic
1 diced red pepper
1 diced green pepper
3 cups of de-stemmed shredded spinach
4 cups of chicken stock or 4 cups of vegetable stock (make sure to add a little more salt to taste)
4 cups of water
1 cup brown rice
1 cup quinoa (optional for more protein and fiber)
2 tablespoons Worcestershire sauce
2 tablespoons sriracha sauce
a splash of olive oil
SEASONING PACK:
1 teaspoon salt
1 teaspoon pepper
1 tablespoon of garlic powder
1 tablespoon of dried parsley
DIRECTIONS
1. Get a soup pot and add a splash (about three table spoons) of olive oil. Heat the oil on low-medium and then add the onions, peppers, and garlic. Put on a lid and let them cook down for 6-8 minutes (when the onions are golden, move on)
2. If you are adding the quinoa, do so at around the 4 minute mark and let that cook until brown.
3. Add the chicken/vegetable stock and increase the heat to medium
4. Add the spinach and allow it to cook down
5. Add the water (I usually put the Worcestershire sauce in the water before I add it to the soup) and the Seasoning Pack to the soup and bring to a boil.
6. Add the brown rice and allow to cook for five minutes
7. Add the sriracha sauce, mix, and remove from heat
That's it - Let me know what you think
2 diced onions
3 diced/pressed bulbs of garlic
1 diced red pepper
1 diced green pepper
3 cups of de-stemmed shredded spinach
4 cups of chicken stock or 4 cups of vegetable stock (make sure to add a little more salt to taste)
4 cups of water
1 cup brown rice
1 cup quinoa (optional for more protein and fiber)
2 tablespoons Worcestershire sauce
2 tablespoons sriracha sauce
a splash of olive oil
SEASONING PACK:
1 teaspoon salt
1 teaspoon pepper
1 tablespoon of garlic powder
1 tablespoon of dried parsley
DIRECTIONS
1. Get a soup pot and add a splash (about three table spoons) of olive oil. Heat the oil on low-medium and then add the onions, peppers, and garlic. Put on a lid and let them cook down for 6-8 minutes (when the onions are golden, move on)
2. If you are adding the quinoa, do so at around the 4 minute mark and let that cook until brown.
3. Add the chicken/vegetable stock and increase the heat to medium
4. Add the spinach and allow it to cook down
5. Add the water (I usually put the Worcestershire sauce in the water before I add it to the soup) and the Seasoning Pack to the soup and bring to a boil.
6. Add the brown rice and allow to cook for five minutes
7. Add the sriracha sauce, mix, and remove from heat
That's it - Let me know what you think
The Perfect Roast Beef Sandwich
I got this idea from the Barefoot Contessa on the Food Network, but when I actually cooked it - it went so terribly wrong. B.C. suggested coating the roast in an insane amount of salt. It came out GROSS (I actually started seeing stars), I don't know what that bitch was thinking. So here is the modified more awesome version.
INGREDIENTS
5lb Roast (stringed up if possible)
1/4 cup of room temperature salted butter
1/4 lb of parmigiana hard cheese (shaved)
A nice Italian roll
Roast Rub:
1 tablespoon sea salt
1 tablespoon ground pepper
2 teaspoons onion powder
1/4 teaspoon oregano
1/4 teaspoon parsley
A dash of thyme
DIRECTIONS
1. Leave the roast out for 25 minutes to get it room temperature
2. Get the soft butter and rub it all over the roast
3. Sprinkle the rub all over
4. Spray an inch deep pan with olive oil or pam
5. Pre-heat the oven to 500 degrees and put in the roast
6. Leave roast at that temp for 27 minutes and then drop down to 325 for another 30 minutes
7. Take the roast out and cover with tin foil for 20 minutes
8. Carve it up nice and thin and put it in the bread and top with the cheese
INGREDIENTS
5lb Roast (stringed up if possible)
1/4 cup of room temperature salted butter
1/4 lb of parmigiana hard cheese (shaved)
A nice Italian roll
Roast Rub:
1 tablespoon sea salt
1 tablespoon ground pepper
2 teaspoons onion powder
1/4 teaspoon oregano
1/4 teaspoon parsley
A dash of thyme
DIRECTIONS
1. Leave the roast out for 25 minutes to get it room temperature
2. Get the soft butter and rub it all over the roast
3. Sprinkle the rub all over
4. Spray an inch deep pan with olive oil or pam
5. Pre-heat the oven to 500 degrees and put in the roast
6. Leave roast at that temp for 27 minutes and then drop down to 325 for another 30 minutes
7. Take the roast out and cover with tin foil for 20 minutes
8. Carve it up nice and thin and put it in the bread and top with the cheese
Nutella Bread Pudding
INGREDIENTS
12 slices brioche bread or challah, at least 1 day old
1 1/2 cups nutella
2 cups light cream
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
DIRECTIONS
1. Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.
2. Make 6 sandwiches with the bread and nutella. Cut each sandwich into 6 to 8 pieces. Pile the sandwich pieces into the prepared baking dish.
3. In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm.
4. In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook.
5. Pour the mixture over the bread and cover the dish with aluminum foil.
6. Bake on the center rack of the oven for 30 to 40 minutes, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.
7. Allow the pudding to rest for at least ten minutes before serving.
12 slices brioche bread or challah, at least 1 day old
1 1/2 cups nutella
2 cups light cream
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
DIRECTIONS
1. Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.
2. Make 6 sandwiches with the bread and nutella. Cut each sandwich into 6 to 8 pieces. Pile the sandwich pieces into the prepared baking dish.
3. In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm.
4. In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook.
5. Pour the mixture over the bread and cover the dish with aluminum foil.
6. Bake on the center rack of the oven for 30 to 40 minutes, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.
7. Allow the pudding to rest for at least ten minutes before serving.
Simple Italian Hoagie
Ingredients
1 crusty Italian foot long roll
1/4 lb of Provolone cheese
1/4 lb of Salami
1/4 lb of spicy Italian ham
1 cup of shredded lettuce
Optional: Sliced tomato (I don’t like it in my sandwich)
Dressing
1/4 cup of extra virgin olive oil
2 table spoons of worstichire sauce
1/2 teaspoon of mustard
1 table spoon of white vinegar
1/4 teaspoon of hot sauce
pinch of salt, pepper, oregano, thyme
Mix together in a bowel
Directions (if you really need them):
Cut the bread, scoop out the extra soft bread in the middle, drizzle dressing on the bread. Lay down the cheese, (then the tomatos if you got them) then the meats, top with lettuce and sprinkle with salt and pepper.
1 crusty Italian foot long roll
1/4 lb of Provolone cheese
1/4 lb of Salami
1/4 lb of spicy Italian ham
1 cup of shredded lettuce
Optional: Sliced tomato (I don’t like it in my sandwich)
Dressing
1/4 cup of extra virgin olive oil
2 table spoons of worstichire sauce
1/2 teaspoon of mustard
1 table spoon of white vinegar
1/4 teaspoon of hot sauce
pinch of salt, pepper, oregano, thyme
Mix together in a bowel
Directions (if you really need them):
Cut the bread, scoop out the extra soft bread in the middle, drizzle dressing on the bread. Lay down the cheese, (then the tomatos if you got them) then the meats, top with lettuce and sprinkle with salt and pepper.
Smoky Pimiento Cheese Spread
Makes 2 cups
Ingredients
4 ounces smoked gouda cheese, shredded (we used Willamette Valley Cheese Co. brand from New Seasons)
4 ounces gouda parrano cheese, shredded (we used Uniekaas brand from New Seasons)
1/4 cup grated parmesan cheese
1/2 cup mayonnaise
1/4 cup finely chopped peppadew peppers (see note)
1/2 teaspoon smoked Spanish paprika (pimenton de la Vera; see note)
1/4 teaspoon freshly ground black pepper
Instructions
In a medium bowl toss together the smoked gouda, gouda parrano and parmesan cheeses. In a small bowl whisk together the mayonnaise, peppadew peppers, smoked paprika and black pepper. Stir the mayonnaise mixture into the cheeses until well moistened. This keeps in the refrigerator for up to 2 weeks.
Ingredients
4 ounces smoked gouda cheese, shredded (we used Willamette Valley Cheese Co. brand from New Seasons)
4 ounces gouda parrano cheese, shredded (we used Uniekaas brand from New Seasons)
1/4 cup grated parmesan cheese
1/2 cup mayonnaise
1/4 cup finely chopped peppadew peppers (see note)
1/2 teaspoon smoked Spanish paprika (pimenton de la Vera; see note)
1/4 teaspoon freshly ground black pepper
Instructions
In a medium bowl toss together the smoked gouda, gouda parrano and parmesan cheeses. In a small bowl whisk together the mayonnaise, peppadew peppers, smoked paprika and black pepper. Stir the mayonnaise mixture into the cheeses until well moistened. This keeps in the refrigerator for up to 2 weeks.
Toasted Chili Oil
Makes 1¼ cups
Ingredients
8 dried chipotle chiles
2 dried ancho chiles
3/4 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1 tablespoon minced garlic
1 tablespoon kosher salt
Juice from 1/2 lime
Instructions
Place a cast-iron skillet over medium heat for several minutes. When hot, add the chipotle and ancho chiles. Toast the chiles, turning them frequently with tongs, until they puff up and become fragrant. Remove from heat and let the chiles cool.
Discard the stems from all of the chiles as well as the seeds from the ancho chiles. Place the chiles in a food processor or blender and blend until broken into small pieces (if one or two of the chiles don't break up into small pieces take them out and toast a little longer). Add the oil, vinegar, sugar, garlic, salt and lime juice. Process until fully incorporated. Store chile oil in an airtight container and refrigerate for up to 1 month.
Ingredients
8 dried chipotle chiles
2 dried ancho chiles
3/4 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1 tablespoon minced garlic
1 tablespoon kosher salt
Juice from 1/2 lime
Instructions
Place a cast-iron skillet over medium heat for several minutes. When hot, add the chipotle and ancho chiles. Toast the chiles, turning them frequently with tongs, until they puff up and become fragrant. Remove from heat and let the chiles cool.
Discard the stems from all of the chiles as well as the seeds from the ancho chiles. Place the chiles in a food processor or blender and blend until broken into small pieces (if one or two of the chiles don't break up into small pieces take them out and toast a little longer). Add the oil, vinegar, sugar, garlic, salt and lime juice. Process until fully incorporated. Store chile oil in an airtight container and refrigerate for up to 1 month.
Black Olive and Roasted Red Pepper Tapenade
Makes about 2 cups
Ingredients
8 ounces black olives (such as kalamata), pitted and drained
4 anchovy fillets
2 tablespoons capers, drained
1 clove garlic, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs thyme, leaves only
1/2 cup chopped roasted red bell peppers
1/4 cup olive oil
1/2 cup unsalted butter, at room temperature
Instructions
Place the olives, anchovies, capers, garlic, cayenne, orange zest, thyme and roasted red peppers in the bowl of a food processor. Pulse until evenly combined. Add the oil and butter and pulse a few more times until it forms a cohesive paste. Store tapenade in an airtight container. It will keep refrigerated for several weeks.
Ingredients
8 ounces black olives (such as kalamata), pitted and drained
4 anchovy fillets
2 tablespoons capers, drained
1 clove garlic, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs thyme, leaves only
1/2 cup chopped roasted red bell peppers
1/4 cup olive oil
1/2 cup unsalted butter, at room temperature
Instructions
Place the olives, anchovies, capers, garlic, cayenne, orange zest, thyme and roasted red peppers in the bowl of a food processor. Pulse until evenly combined. Add the oil and butter and pulse a few more times until it forms a cohesive paste. Store tapenade in an airtight container. It will keep refrigerated for several weeks.
Garlicky Roasted Red Pepper Spread
Makes about 1.5 cups
Ingredients
1 clove garlic
1 cup diced toasted bread (about 2 slices toast)
1 16-ounce jar roasted red peppers, drained
Big pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon smoked paprika
2 teaspoons balsamic vinegar
1 teaspoon honey
2 tablespoons extra-virgin olive oil
Instructions
With a food processor running, drop the garlic clove through the feed tube and let it bounce around until it is finely minced. Add the toasted bread cubes and continue processing until they are reduced to fine crumbs. Add the roasted red peppers, red pepper flakes, salt, smoked paprika, balsamic vinegar and honey and process until the mixture is fairly smooth. Scrape into a small bowl and stir in the olive oil. Store in an airtight container in the refrigerator. It will keep several weeks.
Note: You can order smoked paprika which isn't too easy to come by at: www.penzeys.com).
Ingredients
1 clove garlic
1 cup diced toasted bread (about 2 slices toast)
1 16-ounce jar roasted red peppers, drained
Big pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon smoked paprika
2 teaspoons balsamic vinegar
1 teaspoon honey
2 tablespoons extra-virgin olive oil
Instructions
With a food processor running, drop the garlic clove through the feed tube and let it bounce around until it is finely minced. Add the toasted bread cubes and continue processing until they are reduced to fine crumbs. Add the roasted red peppers, red pepper flakes, salt, smoked paprika, balsamic vinegar and honey and process until the mixture is fairly smooth. Scrape into a small bowl and stir in the olive oil. Store in an airtight container in the refrigerator. It will keep several weeks.
Note: You can order smoked paprika which isn't too easy to come by at: www.penzeys.com).
Coca-Cola Brined Fried Chicken
I saw this recipe while I was reading Esquire Magazine and decided to try it on Tuesday. To make it healthier, I decided to bake it instead of frying - DO NOT DO THAT. Follow the instructions.
Ingredients
* 12 chicken thighs (skin on)
* Peanut oil and lard, for frying
Brining Mix:
* 1 qt Coca-Cola
* 1 tsp Liquid Smoke (optional)
* 2 1/2 tbsp Worcestershire sauce
* 1 tbsp Tabasco
* 3 tbsp ground black pepper
* 3 tbsp coarse salt
Batter:
* 1 egg
* 3/4 cup peanut oil
Dry Mix (well combined):
* 2 tsp baking powder
* 2 tbsp coarse salt
* 4 tsp ground black pepper
* 1 tbsp cayenne pepper
* 1 tbsp onion powder
* 1 tbsp garlic powder
* 2 1/2 cups flour
Instructions
Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours.
Whisk egg well in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn't clump.
To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375 degrees. (Use a candy thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels (a critical step) and season with salt and pepper.
Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring the oil temperature down dramatically — you want it back up to just above 350 degrees. Turn chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it's done. Continue cooking if necessary.
Serve with pickle-garlic relish. Cover any leftovers with a dish towel and leave out at room temperature (or in the fridge, if you must). This keeps it crispy.
Read more: Esquire.com
Ingredients
* 12 chicken thighs (skin on)
* Peanut oil and lard, for frying
Brining Mix:
* 1 qt Coca-Cola
* 1 tsp Liquid Smoke (optional)
* 2 1/2 tbsp Worcestershire sauce
* 1 tbsp Tabasco
* 3 tbsp ground black pepper
* 3 tbsp coarse salt
Batter:
* 1 egg
* 3/4 cup peanut oil
Dry Mix (well combined):
* 2 tsp baking powder
* 2 tbsp coarse salt
* 4 tsp ground black pepper
* 1 tbsp cayenne pepper
* 1 tbsp onion powder
* 1 tbsp garlic powder
* 2 1/2 cups flour
Instructions
Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours.
Whisk egg well in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn't clump.
To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375 degrees. (Use a candy thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels (a critical step) and season with salt and pepper.
Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring the oil temperature down dramatically — you want it back up to just above 350 degrees. Turn chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it's done. Continue cooking if necessary.
Serve with pickle-garlic relish. Cover any leftovers with a dish towel and leave out at room temperature (or in the fridge, if you must). This keeps it crispy.
Read more: Esquire.com
Mesclun Salad Pizzette with Peaches and Pecans
I snagged this recipe from an article about green cooking. It is suggested you use a toaster oven to cook this recipe (saves energy)
INGREDIENTS:
2 tablespoons apple cider vinegar
2 tablespoons canola or flaxseed oil
2 medium yellow or white peaches, pitted and thinly sliced
1/2 cup thinly sliced red onion, divided
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
Two 8-inch whole-wheat lavash flatbreads or pocketless pita breads
1/3 cup finely crumbled blue cheese
3 cups mesclun mix or chopped mixed leafy greens
1/4 cup raw pecans, chopped
DIRECTIONS
1. In a blender, combine the vinegar, oil, a quarter of the peach slices (slices from 1/2 peach), 1/4 cup of the onion, the salt and pepper. Blend until just combined, about 15 seconds. Set aside.
2. One flatbread at a time, broil in a toaster oven on a tray or baking sheet. Broil until lightly toasted, about 30 seconds. Remove from the oven and immediately sprinkle with cheese.
3. In a medium bowl, toss together the mesclun, remaining peach slices, the remaining onion and 1/4 cup of the vinaigrette. Taste and adjust seasonings. Arrange the salad on the toasted flatbreads. Sprinkle with the pecans.
4. Cut each pizza in half and serve immediately with the remaining vinaigrette on the side.
(Recipe adapted from Jackie Newgent's "Big Green Cookbook," Wiley, 2009)
INGREDIENTS:
2 tablespoons apple cider vinegar
2 tablespoons canola or flaxseed oil
2 medium yellow or white peaches, pitted and thinly sliced
1/2 cup thinly sliced red onion, divided
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
Two 8-inch whole-wheat lavash flatbreads or pocketless pita breads
1/3 cup finely crumbled blue cheese
3 cups mesclun mix or chopped mixed leafy greens
1/4 cup raw pecans, chopped
DIRECTIONS
1. In a blender, combine the vinegar, oil, a quarter of the peach slices (slices from 1/2 peach), 1/4 cup of the onion, the salt and pepper. Blend until just combined, about 15 seconds. Set aside.
2. One flatbread at a time, broil in a toaster oven on a tray or baking sheet. Broil until lightly toasted, about 30 seconds. Remove from the oven and immediately sprinkle with cheese.
3. In a medium bowl, toss together the mesclun, remaining peach slices, the remaining onion and 1/4 cup of the vinaigrette. Taste and adjust seasonings. Arrange the salad on the toasted flatbreads. Sprinkle with the pecans.
4. Cut each pizza in half and serve immediately with the remaining vinaigrette on the side.
(Recipe adapted from Jackie Newgent's "Big Green Cookbook," Wiley, 2009)
Homemade Mac and Cheese
INGREDIENTS
1 lb pasta (elbows or spirals work best)
1 cup diced onion
splash of olive oil
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 teaspoons salt
1 tablespoon of yellow mustard
1 teaspoon freshly ground black pepper
4-5 Cups of grated sharp cheddar cheese
A few drops of Tabasco or Sriracha Sauce (this is optional and you need to do this to taste)
For the topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan
(Mix)
OR
You can just crumble potato chips and put them on top to give you and extra special heart attack.
DIRECTIONS
Bring a large pot of salted water to boil for the pasta. Once the water is at a boil, add the pasta and cook for 7-9 minutes depending on the pasta you use. When it is done, remove from heat and set aside (leave it in the water for now)
Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the onion and allow it to saute for 4 minutes. Add the flour and whisk for 1 minute. Add the milk and bring it to a bubbling simmer (medium heat). Add the pepper, salt and whisk. Now you can start to add the cheese. Add three cups of cheese stirring constantly. Once the mixture has a nice smooth, even texture, you can the mustard then you can add a few drops of hot sauce - keep tasting and adding until you get it the way you like it.
Drain the pasta and mix it together with the cheese sauce in a serving platter.
Take the remaining cheese and the topping and put them on top of the mixture in the serving platter at 400 degrees for 4 minutes
1 lb pasta (elbows or spirals work best)
1 cup diced onion
splash of olive oil
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 teaspoons salt
1 tablespoon of yellow mustard
1 teaspoon freshly ground black pepper
4-5 Cups of grated sharp cheddar cheese
A few drops of Tabasco or Sriracha Sauce (this is optional and you need to do this to taste)
For the topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan
(Mix)
OR
You can just crumble potato chips and put them on top to give you and extra special heart attack.
DIRECTIONS
Bring a large pot of salted water to boil for the pasta. Once the water is at a boil, add the pasta and cook for 7-9 minutes depending on the pasta you use. When it is done, remove from heat and set aside (leave it in the water for now)
Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the onion and allow it to saute for 4 minutes. Add the flour and whisk for 1 minute. Add the milk and bring it to a bubbling simmer (medium heat). Add the pepper, salt and whisk. Now you can start to add the cheese. Add three cups of cheese stirring constantly. Once the mixture has a nice smooth, even texture, you can the mustard then you can add a few drops of hot sauce - keep tasting and adding until you get it the way you like it.
Drain the pasta and mix it together with the cheese sauce in a serving platter.
Take the remaining cheese and the topping and put them on top of the mixture in the serving platter at 400 degrees for 4 minutes
Carne Asada
Take some cheap meat and a nice marinade and you have a meat party in your mouth....
INGREDIENTS:
1 skirt steak
MARINADE
1 lime (for the juice)
1/4 C olive oil
1-2 Serrano chillies minced (to taste)
1 Tbs minced garlic
1 tsp sugar
1/2 tsp ground coriander seed
1/2 tsp oregano
1/4 tsp ground cumin seed
2 tsp kosher salt
black pepper to taste
OPTIONAL: 1 Tablespoon of pureed kiwi - I spotted this in a few recipes, I don't know if it is for me, but the enzymes will break down the tough meat better, so if you are into the flavor, go for it. If you do, DO NOT MARINADE OVERNIGHT - 2 hours is plenty.
GARNISH
1/4 C sweet onions minced
1/4 cilantro minced
INSTRUCTIONS:
Mix the marinade ingredients together in a box, and then toss in the meat. Let is sit overnight (8 hours is perfect). Make sure you cover the blow with plastic wrap. Take out the meat 30 minutes before you use it so it settles to room temperature.
Fire up the grill and 4-5 minutes on each side should do you right (unless you have a really thin cut - keep tabs)
Let the meat sit for 5 minutes before cutting. Chop up the Carne Asada and mix with with the sweet onions and cilantro (you can skip this Anthony). Put it in some tortillas and top with pico de gallo.
INGREDIENTS:
1 skirt steak
MARINADE
1 lime (for the juice)
1/4 C olive oil
1-2 Serrano chillies minced (to taste)
1 Tbs minced garlic
1 tsp sugar
1/2 tsp ground coriander seed
1/2 tsp oregano
1/4 tsp ground cumin seed
2 tsp kosher salt
black pepper to taste
OPTIONAL: 1 Tablespoon of pureed kiwi - I spotted this in a few recipes, I don't know if it is for me, but the enzymes will break down the tough meat better, so if you are into the flavor, go for it. If you do, DO NOT MARINADE OVERNIGHT - 2 hours is plenty.
GARNISH
1/4 C sweet onions minced
1/4 cilantro minced
INSTRUCTIONS:
Mix the marinade ingredients together in a box, and then toss in the meat. Let is sit overnight (8 hours is perfect). Make sure you cover the blow with plastic wrap. Take out the meat 30 minutes before you use it so it settles to room temperature.
Fire up the grill and 4-5 minutes on each side should do you right (unless you have a really thin cut - keep tabs)
Let the meat sit for 5 minutes before cutting. Chop up the Carne Asada and mix with with the sweet onions and cilantro (you can skip this Anthony). Put it in some tortillas and top with pico de gallo.
Frozen Yogurt Pops
This could technically be considered a DIY, but since you are eating it, I am going with recipe...
INGREDIENTS
Pre-made store bought Yogurt (varies depending on how many you want to make)
Small Wax Coated Dixie Cups
Popsicle sticks (you can buy a ton here)
DIRECTIONS
NOTE: You probably don't want to use the yogurt with the real fruit in it and it would help if there is gelatin in the mix (normally is in most yogurt).
1. Put the yogurt in the dixie cup
2. Cover with aluminum foil and crimp the sides
3. Pierce the foil with the wooden stick
4. Let it sit for 3 hours
BAM - that's it
INGREDIENTS
Pre-made store bought Yogurt (varies depending on how many you want to make)
Small Wax Coated Dixie Cups
Popsicle sticks (you can buy a ton here)
DIRECTIONS
NOTE: You probably don't want to use the yogurt with the real fruit in it and it would help if there is gelatin in the mix (normally is in most yogurt).
1. Put the yogurt in the dixie cup
2. Cover with aluminum foil and crimp the sides
3. Pierce the foil with the wooden stick
4. Let it sit for 3 hours
BAM - that's it
Grilled London Broil
INGREDIENTS
3 lb London Broil
6 Tablespoons Olive Oil
3 Tablespoons Worcestershire Sauce
3 Tablespoons Soy Sauce
1 Teaspoon Balsamic Vinegar
1/2 Teaspoon of sea salt
1/2 Teaspoon of black pepper
1 Teaspoon of Herb Garden Mix (Thyme, Parsley, Basil combined)
2 bulbs of garlic
DIRECTIONS
1. Mix everything (except the broil) in a mixing bowl and whisk.
2. Get a fork and puncture the London Broil several times all over the surface of the meat (on both sides)
3. Get a large food bag and put in the meat and pour in the mix OR you can just put the meat in the bowl, but you will have to turn it over every few hours.
4. Place the marinated meat into the refrigerator for 8 hours. About Red Meat marinades: Any less than 8 hours and the meat will not get the flavor, any more and the citric elements of marinades will start to chemically cook the meat. So keep tabs on that.
5. Once your 8 hours are up, turn on the grill and let it heat up. While it's getting hot, grab an onion, cut it in half and dip it in cooking oil. Stick it on the end of a fork and rub it over the grill, this will clean your grill and make the surface less sticky.
6. Cook the London Broil about 9 minutes on each side (total of 18) for a medium-well finish
7. Let it cool for 8 minutes and then slice and serve
Simple, easy, and delicious
3 lb London Broil
6 Tablespoons Olive Oil
3 Tablespoons Worcestershire Sauce
3 Tablespoons Soy Sauce
1 Teaspoon Balsamic Vinegar
1/2 Teaspoon of sea salt
1/2 Teaspoon of black pepper
1 Teaspoon of Herb Garden Mix (Thyme, Parsley, Basil combined)
2 bulbs of garlic
DIRECTIONS
1. Mix everything (except the broil) in a mixing bowl and whisk.
2. Get a fork and puncture the London Broil several times all over the surface of the meat (on both sides)
3. Get a large food bag and put in the meat and pour in the mix OR you can just put the meat in the bowl, but you will have to turn it over every few hours.
4. Place the marinated meat into the refrigerator for 8 hours. About Red Meat marinades: Any less than 8 hours and the meat will not get the flavor, any more and the citric elements of marinades will start to chemically cook the meat. So keep tabs on that.
5. Once your 8 hours are up, turn on the grill and let it heat up. While it's getting hot, grab an onion, cut it in half and dip it in cooking oil. Stick it on the end of a fork and rub it over the grill, this will clean your grill and make the surface less sticky.
6. Cook the London Broil about 9 minutes on each side (total of 18) for a medium-well finish
7. Let it cool for 8 minutes and then slice and serve
Simple, easy, and delicious
Chicken Kabob
INGREDIENTS:
30 Kabob Sticks
1 Can of Beer
2 Spanish Onions
1 Pineapple
6 Red Peppers
4 lbs of chicken (cubed)
(For the chicken marinade)
4 Tablespoons of olive oil
2 Tablespoons of Worcestershire sauce
2 Tablespoons of lemon juice
1 Tablespoon Balsamic vinegar
1 teaspoon mustard
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
DIRECTIONS:
1. Mix the marinade ingredients in a mixing bowl and whisk together. Put the diced chicken in the bowl (cover with plastic wrap) and refrigerate for at least 2 hours (4 is better).
2. When the chicken is done, soak the kabob sticks in beer
3. Cut the onions and the pineapple into cubes.
4. De-seed the peppers and cut into square pieces
5. Start putting the chicken, pineapple, onion, and peppers on the kabob sticks (you should be able to get 2 sets on each stick)
6. Grill on low heat for 10-15 minutes (rotate once around the 8 minute mark).
Enjoy!
30 Kabob Sticks
1 Can of Beer
2 Spanish Onions
1 Pineapple
6 Red Peppers
4 lbs of chicken (cubed)
(For the chicken marinade)
4 Tablespoons of olive oil
2 Tablespoons of Worcestershire sauce
2 Tablespoons of lemon juice
1 Tablespoon Balsamic vinegar
1 teaspoon mustard
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
DIRECTIONS:
1. Mix the marinade ingredients in a mixing bowl and whisk together. Put the diced chicken in the bowl (cover with plastic wrap) and refrigerate for at least 2 hours (4 is better).
2. When the chicken is done, soak the kabob sticks in beer
3. Cut the onions and the pineapple into cubes.
4. De-seed the peppers and cut into square pieces
5. Start putting the chicken, pineapple, onion, and peppers on the kabob sticks (you should be able to get 2 sets on each stick)
6. Grill on low heat for 10-15 minutes (rotate once around the 8 minute mark).
Enjoy!
Indian Curry Chicken
INGREDIENTS
2 tablespoons vegetable oil
1 finely chopped onion
a finely chopped, thumb-sized knob of ginger
2 green chillies, seeded and finely chopped
4 chopped fresh tomatoes
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon honey
2 tablespoons dessicated coconut
1.5 lbs diced chicken
chopped fresh coriander
Cook the chopped onion in the heated oil in a frying pan until translucent. Place the chicken into the pan and cook until browned.
Place the ginger, garlic and chili into the frying pan with the onion and cook for around 1 minute, then add the tomatoes, tamarind paste, turmeric and honey and stir until combined. Cook the curry slowly for 10 minutes, then stir through the coconut. Season with salt and pepper.
Sprinkle the cooked curry with chopped coriander, and serve with rice.
2 tablespoons vegetable oil
1 finely chopped onion
a finely chopped, thumb-sized knob of ginger
2 green chillies, seeded and finely chopped
4 chopped fresh tomatoes
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon honey
2 tablespoons dessicated coconut
1.5 lbs diced chicken
chopped fresh coriander
Cook the chopped onion in the heated oil in a frying pan until translucent. Place the chicken into the pan and cook until browned.
Place the ginger, garlic and chili into the frying pan with the onion and cook for around 1 minute, then add the tomatoes, tamarind paste, turmeric and honey and stir until combined. Cook the curry slowly for 10 minutes, then stir through the coconut. Season with salt and pepper.
Sprinkle the cooked curry with chopped coriander, and serve with rice.
Navy Bean Soup
INGREDIENTS
1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
1 stalk celery, chopped
1 package of baby carrots (halved)
1 clove garlic, minced
8 oz (1/2 pound) chopped ham or pancetta
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water
DIRECTIONS
1. Add a splash of olive oil into a stock pot and set to medium heat. Put in the onions and allow to cook for 6 minutes.
2. Now add the ham or pancetta. Cook for an additional 6 minutes (keep covered) - the onions should look clean and sticky, the ham should smell great.
3. Add the celery, garlic and carrots allow to cook for another 6 minutes
4. Now add water, tomatoes, bouillon, Worcestershire sauce, parsley, garlic powder, beans, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
5. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
1 stalk celery, chopped
1 package of baby carrots (halved)
1 clove garlic, minced
8 oz (1/2 pound) chopped ham or pancetta
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water
DIRECTIONS
1. Add a splash of olive oil into a stock pot and set to medium heat. Put in the onions and allow to cook for 6 minutes.
2. Now add the ham or pancetta. Cook for an additional 6 minutes (keep covered) - the onions should look clean and sticky, the ham should smell great.
3. Add the celery, garlic and carrots allow to cook for another 6 minutes
4. Now add water, tomatoes, bouillon, Worcestershire sauce, parsley, garlic powder, beans, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
5. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Strawberry Rhubarb Parmesan Crisp
From the No Recipes Blog. This looked light, summery, and delicious:
Ingredients
1 lbs strawberries cored and quartered
1 C rhubarb chopped
1/4 C sugar (more if your strawberries aren’t ripe)
1 tsp corn starch
1/2 C old fashioned oatmeal (not the quick cook kind)
1/2 oz grated Parmigiano-Reggiano cheese
3 Tbs dark brown sugar
2 Tbs melted unsalted butter
1/4 tsp vanilla
Read the rest of the blog for directions - HERE
Ingredients
1 lbs strawberries cored and quartered
1 C rhubarb chopped
1/4 C sugar (more if your strawberries aren’t ripe)
1 tsp corn starch
1/2 C old fashioned oatmeal (not the quick cook kind)
1/2 oz grated Parmigiano-Reggiano cheese
3 Tbs dark brown sugar
2 Tbs melted unsalted butter
1/4 tsp vanilla
Read the rest of the blog for directions - HERE
Christopher Walken's Chicken on a Throne
Ingredients:
1 whole chicken
8 pears
2 cups of salt
1 cup of pepper
Directions
You need a chicken throne for this (see the video). Cut off the fat of the chicken and put in at the top of the throne. Seat the chicken on the throne. Pull back the flap and secure with a tooth pick. Cover the chicken with salt (it should come off during cooking) and then dust with pepper.
For the pears, slice off the bottoms so they can stand upright. Skin them a bit, but leave some on (to your preference).
Get a cooking pan to put all of this on, grease with vegetable oil or pam. Place the throned chicken in the center, and the pears around it. Keep the sliced bottoms and use as coasters for the main pears so they don't stick. Place in pre-heated (400 degrees) oven for 60-75 minutes.
1 whole chicken
8 pears
2 cups of salt
1 cup of pepper
Directions
You need a chicken throne for this (see the video). Cut off the fat of the chicken and put in at the top of the throne. Seat the chicken on the throne. Pull back the flap and secure with a tooth pick. Cover the chicken with salt (it should come off during cooking) and then dust with pepper.
For the pears, slice off the bottoms so they can stand upright. Skin them a bit, but leave some on (to your preference).
Get a cooking pan to put all of this on, grease with vegetable oil or pam. Place the throned chicken in the center, and the pears around it. Keep the sliced bottoms and use as coasters for the main pears so they don't stick. Place in pre-heated (400 degrees) oven for 60-75 minutes.
Kumquat Lamb Tagine
INGREDIENTS:
For spice rub
2 whole cinnamon sticks
1 1/2 tsp whole coriander seed
1/2 tsp whole cumin seed
1/4 tsp whole fennel seed
1/4 tsp all spice
8 whole cloves
3 green cardamom pods
1 tsp black peppercorns
1/4 C kosher salt (use less if using regular table salt)
3 lbs lamb breast
For braising
water
1/2 large onion roughly chopped
1 large carrot roughly chopped
1 large celery stalk roughly chopped
1 cinnamon stick
2″ piece of ginger sliced
For tagine
1 large onion sliced thin
1/2 lbs kumquat cut in half, seeds removed
1 1/2 cups of braising liquid
braised lamb breasts
1/2 C honey
2 tsp ground cinnamon
1 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp ground cloves
You can find out how to cook this dish at the No Recipes Blog: Kumquat Lamb Tagine - Norecipes.com
On a side note, I asked my dad to get me some lamb (he is a butcher) and he was like "I didn't know you liked Lamb" and I said, I don't really, but I wanted to try this recipe out and described it for him. He then says "you must not like lamb then, the kumquats will overpower the flavor of the meat". I don't know how I feel about that one... it isn't like I savor the flavor of lamb, on the other hand, I don't think a sauce should overpower the flavor of meat. I still want to try this. Might have to go off the reservation to get the meat.
For spice rub
2 whole cinnamon sticks
1 1/2 tsp whole coriander seed
1/2 tsp whole cumin seed
1/4 tsp whole fennel seed
1/4 tsp all spice
8 whole cloves
3 green cardamom pods
1 tsp black peppercorns
1/4 C kosher salt (use less if using regular table salt)
3 lbs lamb breast
For braising
water
1/2 large onion roughly chopped
1 large carrot roughly chopped
1 large celery stalk roughly chopped
1 cinnamon stick
2″ piece of ginger sliced
For tagine
1 large onion sliced thin
1/2 lbs kumquat cut in half, seeds removed
1 1/2 cups of braising liquid
braised lamb breasts
1/2 C honey
2 tsp ground cinnamon
1 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp ground cloves
You can find out how to cook this dish at the No Recipes Blog: Kumquat Lamb Tagine - Norecipes.com
On a side note, I asked my dad to get me some lamb (he is a butcher) and he was like "I didn't know you liked Lamb" and I said, I don't really, but I wanted to try this recipe out and described it for him. He then says "you must not like lamb then, the kumquats will overpower the flavor of the meat". I don't know how I feel about that one... it isn't like I savor the flavor of lamb, on the other hand, I don't think a sauce should overpower the flavor of meat. I still want to try this. Might have to go off the reservation to get the meat.
Alcohol: The Old Fashioned
Place 1/2 tsp of loose sugar in the bottom of an Old-Fashioned glass.
Add two or three healthy dashes of Angostura bitters and a tsp of water.
Muddle until the sugar is dissolved.
Add three ice cubes to the glass.
Stir.
Add 2 oz straight rye or bourbon whiskey.
Stir again.
Twist a thin-cut swatch of lemon or orange peel over the top.
Add a stirring implement.
Let sit for one minute.
Add two or three healthy dashes of Angostura bitters and a tsp of water.
Muddle until the sugar is dissolved.
Add three ice cubes to the glass.
Stir.
Add 2 oz straight rye or bourbon whiskey.
Stir again.
Twist a thin-cut swatch of lemon or orange peel over the top.
Add a stirring implement.
Let sit for one minute.
Marinade
INGREDIENTS
1/2 cup balsamic vinegar
1/2 cup olive oil
1 Spanish onion diced
3 garlic bulbs pressed or diced (your call)
1 tablespoon of worschire sauce
4 teaspoons salt
1 teaspoon rosemary
1 teaspoon ground mustard powder
Whisk together and pour on meat
This will work for fish, chicken, or beef...
FISH: Refrigerate for 2 hours
CHICKEN: 4-6 hours
BEEF: 8 hours - 10 hours
1/2 cup balsamic vinegar
1/2 cup olive oil
1 Spanish onion diced
3 garlic bulbs pressed or diced (your call)
1 tablespoon of worschire sauce
4 teaspoons salt
1 teaspoon rosemary
1 teaspoon ground mustard powder
Whisk together and pour on meat
This will work for fish, chicken, or beef...
FISH: Refrigerate for 2 hours
CHICKEN: 4-6 hours
BEEF: 8 hours - 10 hours
Chicken Florentine
INGREDIENTS
1.5 lbs of boneless chicken breast sliced into strips
2 tablespoons olive oil
2 onions, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 16-ounce package frozen spinach, thawed and drained
10 slices whole wheat bread, cut into cubes
2 cups grated Monterey Jack cheese
6 eggs
2 cups whole milk
2 teaspoons Dijon mustard
1/4 teaspoon nutmeg
INSTRUCTIONS
Lightly grease a 3-quart casserole dish. In large skillet over medium-high heat, warm oil. Add onions; saute 1 minute. Add chicken; cook 5 minutes more, or until cooked through. Season chicken with salt, black pepper and cayenne.
Place layer of bread cubes in bottom of dish. In alternating layers, place chicken, spinach, cheese and bread, ending with sprinkling of bread on top.
In large bowl, combine eggs, milk, mustard and nutmeg with whisk; pour mixture over casserole. Cover and refrigerate overnight.
Heat oven to 350 degrees. While oven heats, remove casserole from refrigerator to warm to room temperature.
Put casserole in oven and bake 35-40 minutes, until golden brown on top. Cool 5 minutes before serving.
Makes 8 servings.
1.5 lbs of boneless chicken breast sliced into strips
2 tablespoons olive oil
2 onions, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 16-ounce package frozen spinach, thawed and drained
10 slices whole wheat bread, cut into cubes
2 cups grated Monterey Jack cheese
6 eggs
2 cups whole milk
2 teaspoons Dijon mustard
1/4 teaspoon nutmeg
INSTRUCTIONS
Lightly grease a 3-quart casserole dish. In large skillet over medium-high heat, warm oil. Add onions; saute 1 minute. Add chicken; cook 5 minutes more, or until cooked through. Season chicken with salt, black pepper and cayenne.
Place layer of bread cubes in bottom of dish. In alternating layers, place chicken, spinach, cheese and bread, ending with sprinkling of bread on top.
In large bowl, combine eggs, milk, mustard and nutmeg with whisk; pour mixture over casserole. Cover and refrigerate overnight.
Heat oven to 350 degrees. While oven heats, remove casserole from refrigerator to warm to room temperature.
Put casserole in oven and bake 35-40 minutes, until golden brown on top. Cool 5 minutes before serving.
Makes 8 servings.
Cool Rice Salad
INGREDIENTS:
1 (6 1/4-ounce) package long-grain rice
2 stalks celery
1/2 small green bell pepper
1 small cucumber
2 green onions
1 small tomato
1/2 cup chopped green olives
1/2 cup fresh parsley leaves
1 cup corn
1/2 cup pepper jack cheese shredded(optional)
DRESSING
1 tbsp. white wine vinegar
3 tbsp. virgin olive oil
1 to 2 tbsp. grated Romano cheese
2 cloves garlic, finely chopped
1/2 tsp. cayenne pepper
Put all the ingredients into a bowl and whisk
DIRECTIONS:
1. Prepare rice according to package directions. Fluff with a fork. Spoon into a large serving bowl; let cool.
2. While the rice is cooking - chop celery, bell pepper, cucumber, green onions, tomato and olives; add to bowl. Mince parsley; add to bowl.
3. Add corn to bowl; mix well.
4. Pour dressing over rice mixture; stir gently. Cover, chill salad until serving time.
Quick, Simple, and Easy - Check back next week as I am going to try to share all of the recipes we feature at the event.
1 (6 1/4-ounce) package long-grain rice
2 stalks celery
1/2 small green bell pepper
1 small cucumber
2 green onions
1 small tomato
1/2 cup chopped green olives
1/2 cup fresh parsley leaves
1 cup corn
1/2 cup pepper jack cheese shredded(optional)
DRESSING
1 tbsp. white wine vinegar
3 tbsp. virgin olive oil
1 to 2 tbsp. grated Romano cheese
2 cloves garlic, finely chopped
1/2 tsp. cayenne pepper
Put all the ingredients into a bowl and whisk
DIRECTIONS:
1. Prepare rice according to package directions. Fluff with a fork. Spoon into a large serving bowl; let cool.
2. While the rice is cooking - chop celery, bell pepper, cucumber, green onions, tomato and olives; add to bowl. Mince parsley; add to bowl.
3. Add corn to bowl; mix well.
4. Pour dressing over rice mixture; stir gently. Cover, chill salad until serving time.
Quick, Simple, and Easy - Check back next week as I am going to try to share all of the recipes we feature at the event.
BBQ Pork
I made this today and it turned out great! I got the inspiration from an article I read about making BBQ pork easy style and worked my way from there. I highly recommend you cook this on a charcoal grill, and my instructions will reflect that.
Ingredients
7 lb Pork Shoulder (aka Boston Butt)
Charcoals
Wood Chips (Soaked in beer)
(Dry Rub)
2 Table Spoons Sea Salt
2 Table Spoons Black Pepper
2 Table Spoons Paprika
2 Table Spoons Brown Sugar
2 Table Spoons Mustard Powder
Mix everything together in a cup
(Sandwich Sauce)
1 cup Mustard
1 cup vinegar
1 cup brown sugar
Mix ingredients together and spoon on meat as desired
Directions
Finger the dry rub all over the shoulder and focus on the fatty section, but get it all over the pork. Get a charcoal starter and light a tower. When the charcoals are ready, lay them down on one side and then add the grill. Place the meat fatty side up on the opposite side of the charcoals. Place the grill lid and walk away. Every 60 minutes come back and add a handful of charcoals and a handful of wood chips. Allow 6-8 minutes for the coals to heat up before putting back on the lid. The pork will take 4-5 hours to cook.
When it is done (internal temp should read between 170-190), take the pork off the grill and cover with tin foil for 15 minutes. When it is time to carve the meat, it should be tender enough to pull off or easily come off in large chunks with a knife. Use a cleaver to chop up the pieces into smalltasty pieces of meat.
While the grill is still hot, level out the charcoals. Melt some butter and cut the rolls you are serving the sandwiches in half. Brush the butter on the bread and grill it for a few minutes.
Place the meat in the bread and drizzle with the sauce. Enjoy your sandwich. (Makes 10-12)
Ingredients
7 lb Pork Shoulder (aka Boston Butt)
Charcoals
Wood Chips (Soaked in beer)
(Dry Rub)
2 Table Spoons Sea Salt
2 Table Spoons Black Pepper
2 Table Spoons Paprika
2 Table Spoons Brown Sugar
2 Table Spoons Mustard Powder
Mix everything together in a cup
(Sandwich Sauce)
1 cup Mustard
1 cup vinegar
1 cup brown sugar
Mix ingredients together and spoon on meat as desired
Directions
Finger the dry rub all over the shoulder and focus on the fatty section, but get it all over the pork. Get a charcoal starter and light a tower. When the charcoals are ready, lay them down on one side and then add the grill. Place the meat fatty side up on the opposite side of the charcoals. Place the grill lid and walk away. Every 60 minutes come back and add a handful of charcoals and a handful of wood chips. Allow 6-8 minutes for the coals to heat up before putting back on the lid. The pork will take 4-5 hours to cook.
When it is done (internal temp should read between 170-190), take the pork off the grill and cover with tin foil for 15 minutes. When it is time to carve the meat, it should be tender enough to pull off or easily come off in large chunks with a knife. Use a cleaver to chop up the pieces into smalltasty pieces of meat.
While the grill is still hot, level out the charcoals. Melt some butter and cut the rolls you are serving the sandwiches in half. Brush the butter on the bread and grill it for a few minutes.
Place the meat in the bread and drizzle with the sauce. Enjoy your sandwich. (Makes 10-12)
Joey's Chili [Version 2.0]
Ingredients
3 lbs of ground chicken (or turkey if that turns you on)
3 Spanish onions - Dice the onions into cubes (you can cut it any way you like, I like 1 inch cubes)
4 or 5 garlic bulbs - I use a press, but feel free to chop very fine.
3 small jalapeno pepper
1 red bell pepper (optional)
1 can of Guinness Beer
1 cup of chicken broth
8 oz of tomato paste
1 can crushed tomatoes
3 cans black beans
Splash of olive oil
Splash of Mongolian fire oil
Joey's Seasoning Pack
3 tablespoons salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon black pepper
2 tablespoons red pepper flakes
1/2 teaspoon of sea salt
1 teaspoon garlic salt
1/2 teaspoon thyme
Prep Work
Cut the onions and set aside, chop up the garlic (or press it), and de-seed the peppers (cut a circle around the stem and pull up - most of the seeds should come out, for the rest, slice in half and rinse under the sink) - dice the peppers.
Directions
Pour a splash of olive oil into a large pot and heat on medium. Once the oil is hot, put the onions in (reduce the heat to medium low), let them cook for 8-10 minutes getting golden brown. Then throw in the garlic and peppers, allow another 5 minutes. Increase the heat to medium and put in the ground chicken. Stir in the chicken with the materials and allow to cook for 10 minutes. Stir every few minutes and cover with lid when not. TIP: I found this stuff called Mongolian fire oil (it is an Thai spiced oil, I throw it in when the meat is raw to add some flavor.
Once the meat is almost all white, stir in the black beans. Proceed with the tomato paste and chicken broth. Mix well in the pot. Slowly pour in the Guinness. Add the can of crushed tomatoes and the seasoning pack. Stir well then increase the heat to high for 4 to 5 minutes. When the mixture starts to bubble, bring it down to a low heat and leave for 1 hour (stirring occasionally). At the half hour mark, taste the chili and adjust based on your preference.
I just made this stuff, and it is GOOD. Hope you like it.
3 lbs of ground chicken (or turkey if that turns you on)
3 Spanish onions - Dice the onions into cubes (you can cut it any way you like, I like 1 inch cubes)
4 or 5 garlic bulbs - I use a press, but feel free to chop very fine.
3 small jalapeno pepper
1 red bell pepper (optional)
1 can of Guinness Beer
1 cup of chicken broth
8 oz of tomato paste
1 can crushed tomatoes
3 cans black beans
Splash of olive oil
Splash of Mongolian fire oil
Joey's Seasoning Pack
3 tablespoons salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon black pepper
2 tablespoons red pepper flakes
1/2 teaspoon of sea salt
1 teaspoon garlic salt
1/2 teaspoon thyme
Prep Work
Cut the onions and set aside, chop up the garlic (or press it), and de-seed the peppers (cut a circle around the stem and pull up - most of the seeds should come out, for the rest, slice in half and rinse under the sink) - dice the peppers.
Directions
Pour a splash of olive oil into a large pot and heat on medium. Once the oil is hot, put the onions in (reduce the heat to medium low), let them cook for 8-10 minutes getting golden brown. Then throw in the garlic and peppers, allow another 5 minutes. Increase the heat to medium and put in the ground chicken. Stir in the chicken with the materials and allow to cook for 10 minutes. Stir every few minutes and cover with lid when not. TIP: I found this stuff called Mongolian fire oil (it is an Thai spiced oil, I throw it in when the meat is raw to add some flavor.
Once the meat is almost all white, stir in the black beans. Proceed with the tomato paste and chicken broth. Mix well in the pot. Slowly pour in the Guinness. Add the can of crushed tomatoes and the seasoning pack. Stir well then increase the heat to high for 4 to 5 minutes. When the mixture starts to bubble, bring it down to a low heat and leave for 1 hour (stirring occasionally). At the half hour mark, taste the chili and adjust based on your preference.
I just made this stuff, and it is GOOD. Hope you like it.
Easter Ham with Bread Pudding
Credit: Mike Chiarello (Food Network)
Since I discussed Ham, I guess I should have the damn recipe in the blog....
Ingredients
2 cups honey, for glazing ham
2 tablespoons Toasted Spice Rub, recipe follows
1 tablespoon finely chopped fresh thyme leaves
1 country ham
6 celery stalks
Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
Yield: about 1 cup
Since I discussed Ham, I guess I should have the damn recipe in the blog....
Ingredients
2 cups honey, for glazing ham
2 tablespoons Toasted Spice Rub, recipe follows
1 tablespoon finely chopped fresh thyme leaves
1 country ham
6 celery stalks
Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
Yield: about 1 cup
Choco Tacos
Credit: Seriouseats.com
This one is going to blow your mind and if it doesn't, you are a complete asshole:
- Makes 12 -
Ingredients
For crepe taco shells:
2 eggs
1/2 cup sugar
4 tablespoons unsalted butter
2 to 3 teaspoons milk
1/2 teaspoon vanilla
1/3 cup flour
1/8 teaspoon salt
For chocolate syrup:
1/2 cup cocoa powder
1 cup sugar
1 cup water
1 teaspoon vanilla
Dash of salt
Chocolate chip ice cream (vanilla also works)
1 cup peanuts
Procedure
1. For crepe shells: In a large mixing bowl, whisk together the eggs and sugar. Gradually add in the milk, vanilla, and melted butter, stirring to combine. Add the flour and salt. Beat until smooth.
2. Heat a lightly oiled, small griddle or frying pan over medium high heat. (We used a tiny 6-incher for easy maneuvering.) Pour about 1/4 cup of the batter onto the pan for each "shell," tilting to make sure the liquid coats the surface evenly.
3. Cook the crepe on each side for about 2 minutes, until light brown.
4. This is the fun part. Pick a book. We went with Franz Kafka's The Trial. Oh yeah, make sure it's a pretty clean book. Shape the crepe around the bookbinding so it forms a taco shell mold. Freeze this contraption for ten minutes. Be careful when setting up; these are delicate.
5. Continue cooking crepe shells, shaping them around books, and freezing.
6. For the chocolate syrup: Combine cocoa, sugar, and salt in a saucepan. Add water. Mix until smooth. Bring to boil for one minute, then remove pan from heat. Once cooled, add vanilla.
7. After the first frozen shell is pretty sturdy, pull it out and drizzle inside with this (not burning hot) chocolate syrup. A paintbrush comes in handy here. Throw syruped shells back into the freezer so chocolate can firm up
8. Wait at least five minutes before pulling them out. Delicately stuff them with ice cream, then return them to the freezer for another ten minutes of firming-up.
9. Remove proto-Choco Tacos and drizzle them with extra syrup. Crush peanuts and throw those on top too.
This one is going to blow your mind and if it doesn't, you are a complete asshole:
- Makes 12 -
Ingredients
For crepe taco shells:
2 eggs
1/2 cup sugar
4 tablespoons unsalted butter
2 to 3 teaspoons milk
1/2 teaspoon vanilla
1/3 cup flour
1/8 teaspoon salt
For chocolate syrup:
1/2 cup cocoa powder
1 cup sugar
1 cup water
1 teaspoon vanilla
Dash of salt
Chocolate chip ice cream (vanilla also works)
1 cup peanuts
Procedure
1. For crepe shells: In a large mixing bowl, whisk together the eggs and sugar. Gradually add in the milk, vanilla, and melted butter, stirring to combine. Add the flour and salt. Beat until smooth.
2. Heat a lightly oiled, small griddle or frying pan over medium high heat. (We used a tiny 6-incher for easy maneuvering.) Pour about 1/4 cup of the batter onto the pan for each "shell," tilting to make sure the liquid coats the surface evenly.
3. Cook the crepe on each side for about 2 minutes, until light brown.
4. This is the fun part. Pick a book. We went with Franz Kafka's The Trial. Oh yeah, make sure it's a pretty clean book. Shape the crepe around the bookbinding so it forms a taco shell mold. Freeze this contraption for ten minutes. Be careful when setting up; these are delicate.
5. Continue cooking crepe shells, shaping them around books, and freezing.
6. For the chocolate syrup: Combine cocoa, sugar, and salt in a saucepan. Add water. Mix until smooth. Bring to boil for one minute, then remove pan from heat. Once cooled, add vanilla.
7. After the first frozen shell is pretty sturdy, pull it out and drizzle inside with this (not burning hot) chocolate syrup. A paintbrush comes in handy here. Throw syruped shells back into the freezer so chocolate can firm up
8. Wait at least five minutes before pulling them out. Delicately stuff them with ice cream, then return them to the freezer for another ten minutes of firming-up.
9. Remove proto-Choco Tacos and drizzle them with extra syrup. Crush peanuts and throw those on top too.
Fusilli al Pastore Ragusa
I made a Pork Roast earlier in the week and I had a good amount left but was tired of just eating roast, so I decided to make it a base for a pasta sauce. I dug around for something different and came up with this. I had my in-laws over and every seemed to really enjoy it, so I hope you do too.
Recipe Courtesy of Mario Batali
Ingredients
* 1 cup extra-virgin olive oil, plus more for drizzling
* 1 medium onion, thinly sliced
* 2 pounds mixed red, yellow, and green peppers, cut into thin strips
* 1/2 teaspoon red chili pepper flakes
* 1/2 of Ground Pork - NOTE: I used a Roasted Pork that I made earlier in the week diced into tiny cubes
* 1/2 cup dry white wine
* 1/2 cup tomato paste
* 1 cup basic tomato sauce, recipe follows
* Salt and freshly ground black pepper
* 1 pound fusilli
* 1/2 cup freshly grated pecorino or caciocavallo
Directions
In a 10 to 12-inch saucepan, heat the oil until hot but not smoking. Add the onion and cook over medium heat, stirring often, until the onion just begins to turn golden. Add the pepper and continue stirring over medium heat until the peppers have softened, about 10 minutes, then add the chili flakes.
Stir in the pork, then add the wine. Add the tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 20 minutes stirring occasionally.
In the meantime, in a large pot, bring 6-quarts water to a boil and add 2 tablespoons salt. Stir in the fusilli and cook according to the package directions, until al dente, but not too tender.
Drain the pasta, reserving 1cup of the pasta water. Add the fusilli to the saucepan with the pork ragu. Add a little pasta water, if needed, for moisture. Toss well to coat the pasta, and season, to taste. Divide evenly among 4 warmed pasta plates, sprinkle with the pecorino, drizzle with extra-virgin olive oil and serve immediately.
Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
Recipe Courtesy of Mario Batali
Ingredients
* 1 cup extra-virgin olive oil, plus more for drizzling
* 1 medium onion, thinly sliced
* 2 pounds mixed red, yellow, and green peppers, cut into thin strips
* 1/2 teaspoon red chili pepper flakes
* 1/2 of Ground Pork - NOTE: I used a Roasted Pork that I made earlier in the week diced into tiny cubes
* 1/2 cup dry white wine
* 1/2 cup tomato paste
* 1 cup basic tomato sauce, recipe follows
* Salt and freshly ground black pepper
* 1 pound fusilli
* 1/2 cup freshly grated pecorino or caciocavallo
Directions
In a 10 to 12-inch saucepan, heat the oil until hot but not smoking. Add the onion and cook over medium heat, stirring often, until the onion just begins to turn golden. Add the pepper and continue stirring over medium heat until the peppers have softened, about 10 minutes, then add the chili flakes.
Stir in the pork, then add the wine. Add the tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 20 minutes stirring occasionally.
In the meantime, in a large pot, bring 6-quarts water to a boil and add 2 tablespoons salt. Stir in the fusilli and cook according to the package directions, until al dente, but not too tender.
Drain the pasta, reserving 1cup of the pasta water. Add the fusilli to the saucepan with the pork ragu. Add a little pasta water, if needed, for moisture. Toss well to coat the pasta, and season, to taste. Divide evenly among 4 warmed pasta plates, sprinkle with the pecorino, drizzle with extra-virgin olive oil and serve immediately.
Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
Sage and Caramelized Onion Risotto Cups
CREDIT: Sugarlaws.com
INGREDIENTS
1 cup arborio rice
4 cups vegetable or chicken stock
2 sheets frozen puff pastry
3 medium sized onions, peeled and sliced thin
1 tsp balsamic vinegar
4 tbsp olive oil, divided
4 tbsp butter
1 cup shaved parmesan
4 tbsp chopped sage leaves
18 whole sage leaves
Salt
Vegetable oil, for frying
DIRECTIONS
Roll puff pastry until thin and cut each sheet into 9 squares. Place each square in a mini muffin tin and shape into a small cup. Bake the puff pastry in a preheated oven at 350 degrees for 10 minutes, and set aside to cool.
Heat vegetable oil in a small frying pan for a few minutes, until hot. Using a slotted spoon or a strainer, dip the whole sage leaves into the hot oil for about 20 seconds, or until the sputtering has stopped and the leaves have turned crispy. Allow to cool on a paper towel.
Also, heat 2 tbsp olive oil, some salt and the sliced onions in a saute pan on low heat. Cook for 10-15 minutes, or until the onions have reduced and caramelized, stirring frequently. When the onions are reduced and dark, add the balsamic vinegar, stir, and remove from heat. Set aside and allow to cool.
Meanwhile, place the rice and 2 tbsp olive oil in a stock pot, stirring the rice to coat it. Toast for about 45 seconds, and then add 1/2 cup white wine and 1 cup chicken stock. Warm the rest of the stock in a saute pan on another burner, and as the rice has soaked up the water, add another 1/2 cup at a time, stirring frequently. When all the stock is gone, taste the rice — if it’s not fully cooked, continue to add 1/2 cup of water at a time until it’s done. When the rice si fully cooked, stir in the sage and caramelized onions, wait about 3 minutes, stirring frequently, and then remove the pan from the heat and stir in the butter (chopped into tablespoons) and parmesan cheese.
Scoop the risotto into the pastry cups with a melon baller, and top with the fried sage leaves. Serve.
INGREDIENTS
1 cup arborio rice
4 cups vegetable or chicken stock
2 sheets frozen puff pastry
3 medium sized onions, peeled and sliced thin
1 tsp balsamic vinegar
4 tbsp olive oil, divided
4 tbsp butter
1 cup shaved parmesan
4 tbsp chopped sage leaves
18 whole sage leaves
Salt
Vegetable oil, for frying
DIRECTIONS
Roll puff pastry until thin and cut each sheet into 9 squares. Place each square in a mini muffin tin and shape into a small cup. Bake the puff pastry in a preheated oven at 350 degrees for 10 minutes, and set aside to cool.
Heat vegetable oil in a small frying pan for a few minutes, until hot. Using a slotted spoon or a strainer, dip the whole sage leaves into the hot oil for about 20 seconds, or until the sputtering has stopped and the leaves have turned crispy. Allow to cool on a paper towel.
Also, heat 2 tbsp olive oil, some salt and the sliced onions in a saute pan on low heat. Cook for 10-15 minutes, or until the onions have reduced and caramelized, stirring frequently. When the onions are reduced and dark, add the balsamic vinegar, stir, and remove from heat. Set aside and allow to cool.
Meanwhile, place the rice and 2 tbsp olive oil in a stock pot, stirring the rice to coat it. Toast for about 45 seconds, and then add 1/2 cup white wine and 1 cup chicken stock. Warm the rest of the stock in a saute pan on another burner, and as the rice has soaked up the water, add another 1/2 cup at a time, stirring frequently. When all the stock is gone, taste the rice — if it’s not fully cooked, continue to add 1/2 cup of water at a time until it’s done. When the rice si fully cooked, stir in the sage and caramelized onions, wait about 3 minutes, stirring frequently, and then remove the pan from the heat and stir in the butter (chopped into tablespoons) and parmesan cheese.
Scoop the risotto into the pastry cups with a melon baller, and top with the fried sage leaves. Serve.
Homemade Nutella
This recipe is courtesy of Elena's Pantry: Elenaspantry.com
Homemade Nutella
1 cup hazelnuts
¼ cup cocoa powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
a pinch celtic sea salt
1. Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant
2. Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this)
3. In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
4. Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute
5. Store in a glass mason jar in the refrigerator
6. Bring to room temperature prior to serving
Makes 1 ½ cups
Homemade Nutella
1 cup hazelnuts
¼ cup cocoa powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
a pinch celtic sea salt
1. Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant
2. Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this)
3. In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
4. Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute
5. Store in a glass mason jar in the refrigerator
6. Bring to room temperature prior to serving
Makes 1 ½ cups
Grilled Cheese 2.0
I am totally ripping this off of Esquire.com - gotta give credit here, but this sounds good.
Ingredients:
(2) Think Slices of Applewood-Smoked Bacon
(3) Large Eggs
(1) Tablespoon of sour cream
(1/4) Cup of water
(4) Slices of nice whole wheat bread
(4) Slices of Cheddar Cheese
Sea Salt and Fresh Pepper to taste
Directions
Start off by rendering two nice, thick slices of applewood-smoked bacon, diced small, in a heavy skillet over medium heat. Crack some fresh black pepper over the bacon, and while it's cooking, whisk three large eggs with a tablespoon of sour cream and a quarter cup of water. Whole-wheat bread or grain bread works nicely for this — lay out four slices and top each with sliced cheddar. When the bacon is just about done, strain out the fat (saving it) and add the eggs to the pan with the bacon. Let them almost set before lightly scrambling them with a wooden spoon. When the eggs are about done, divide them onto two slices of the bread. Sprinkle sea salt on the eggs and then cover them with the other two slices of bread and cheese. After wiping out the pan with a dry cloth, add some of the bacon fat and a tablespoon of butter to the pan over low heat and place the two sandwiches in the pan. Cover and let them cook for about four minutes, until they are golden brown, then flip them over for another four minutes. When the cheese is melted, they're done. Only one pan from start to finish. Makes two sandwiches.
Total time to prepare: 10 minutes
Ingredients:
(2) Think Slices of Applewood-Smoked Bacon
(3) Large Eggs
(1) Tablespoon of sour cream
(1/4) Cup of water
(4) Slices of nice whole wheat bread
(4) Slices of Cheddar Cheese
Sea Salt and Fresh Pepper to taste
Directions
Start off by rendering two nice, thick slices of applewood-smoked bacon, diced small, in a heavy skillet over medium heat. Crack some fresh black pepper over the bacon, and while it's cooking, whisk three large eggs with a tablespoon of sour cream and a quarter cup of water. Whole-wheat bread or grain bread works nicely for this — lay out four slices and top each with sliced cheddar. When the bacon is just about done, strain out the fat (saving it) and add the eggs to the pan with the bacon. Let them almost set before lightly scrambling them with a wooden spoon. When the eggs are about done, divide them onto two slices of the bread. Sprinkle sea salt on the eggs and then cover them with the other two slices of bread and cheese. After wiping out the pan with a dry cloth, add some of the bacon fat and a tablespoon of butter to the pan over low heat and place the two sandwiches in the pan. Cover and let them cook for about four minutes, until they are golden brown, then flip them over for another four minutes. When the cheese is melted, they're done. Only one pan from start to finish. Makes two sandwiches.
Total time to prepare: 10 minutes
Joey's Lasagna
Ingredients:
3 cans of crushed tomatoes
2 lbs ground turkey
1 lb ground pork
3 lbs of shredded skim mozzarella (you might want more than this)
2 or 3 boxes of Dreamfield lasagna noodles
2 16 oz containers of skim ricotta cheese
5 egg whites
2 tablespoons of salt
1 teaspoon pepper
1 teaspoon oregano
a dash of dried basil
1 small onion
4 cloves of garlic
A splash of olive oil
3 tablespoons grated cheese
Some red wine....
Directions
(The Sauce)
Dice the small onion and the garlic cloves (you can press the garlic if you want). Throw a splash of olive oil into a sauce pot, heat on medium, and then put in the onions and half of the garlic. Cook until the onions are clear. Throw in all of the meat. Raise the heat a little, cover the pot. Leave the meat brown. Once browned, put in at least one cup of red wine (I like to put in more). Raise the heat to high until the wine comes to a boil. Put in the three cans of crushed tomatoes and all of the seasonings, keep on high until the sauce comes to a boil as well (make sure to stir well when putting in all of the ingredients). Once the sauce is at a boil reduce to medium low heat and let the sauce cook for 40 minutes.
(The Ricotta Cheese)
In a large mixing bowl, put the 32 oz of cheese and mix with the egg whites (you can use the whole egg if you want or use just one whole egg). I also throw in 3 tablespoons of grated cheese. Whip it well so it is light and fluffy (easier to put into the pan). Place in refrigerator until ready to use.
Start to boil the noodles. I add a little olive oil into the water as it helps the noodles from sticking.
(The Main event)
Once the noodles are done and the sauce is cooked, get your lasanga pans (or tins) and coat the bottom with the sauce. Lay down the noodles making a complete sheet. Now add the Rocotta mixture on top of the noodles (a light layer). Add the sauce. Add the mozzarella cheese. Repeat.
I normally do two layers, but many people do more. Your call.
When you are satisfied with you height, put it in a pre-heated oven (400 degrees) for 20 minutes. Take out and let cool for at least 20 minutes.
My directions should give you enough for 2 whole lasangas
3 cans of crushed tomatoes
2 lbs ground turkey
1 lb ground pork
3 lbs of shredded skim mozzarella (you might want more than this)
2 or 3 boxes of Dreamfield lasagna noodles
2 16 oz containers of skim ricotta cheese
5 egg whites
2 tablespoons of salt
1 teaspoon pepper
1 teaspoon oregano
a dash of dried basil
1 small onion
4 cloves of garlic
A splash of olive oil
3 tablespoons grated cheese
Some red wine....
Directions
(The Sauce)
Dice the small onion and the garlic cloves (you can press the garlic if you want). Throw a splash of olive oil into a sauce pot, heat on medium, and then put in the onions and half of the garlic. Cook until the onions are clear. Throw in all of the meat. Raise the heat a little, cover the pot. Leave the meat brown. Once browned, put in at least one cup of red wine (I like to put in more). Raise the heat to high until the wine comes to a boil. Put in the three cans of crushed tomatoes and all of the seasonings, keep on high until the sauce comes to a boil as well (make sure to stir well when putting in all of the ingredients). Once the sauce is at a boil reduce to medium low heat and let the sauce cook for 40 minutes.
(The Ricotta Cheese)
In a large mixing bowl, put the 32 oz of cheese and mix with the egg whites (you can use the whole egg if you want or use just one whole egg). I also throw in 3 tablespoons of grated cheese. Whip it well so it is light and fluffy (easier to put into the pan). Place in refrigerator until ready to use.
Start to boil the noodles. I add a little olive oil into the water as it helps the noodles from sticking.
(The Main event)
Once the noodles are done and the sauce is cooked, get your lasanga pans (or tins) and coat the bottom with the sauce. Lay down the noodles making a complete sheet. Now add the Rocotta mixture on top of the noodles (a light layer). Add the sauce. Add the mozzarella cheese. Repeat.
I normally do two layers, but many people do more. Your call.
When you are satisfied with you height, put it in a pre-heated oven (400 degrees) for 20 minutes. Take out and let cool for at least 20 minutes.
My directions should give you enough for 2 whole lasangas
Tangy Red Lentil Soup With Niçoise Olives
Ingredients:
1 large celery stalk, finely chopped
1 large carrot, unpeeled, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
Salt to taste
2 tablespoons tomato paste
1 pound red lentils, rinsed
1 pound chicken backs
4 thyme sprigs
2 lemons, halved
1/4 cup whole niçoise olives
Directions:
1. In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
2. Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.
1 large celery stalk, finely chopped
1 large carrot, unpeeled, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
Salt to taste
2 tablespoons tomato paste
1 pound red lentils, rinsed
1 pound chicken backs
4 thyme sprigs
2 lemons, halved
1/4 cup whole niçoise olives
Directions:
1. In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
2. Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.
Chicken with Red Wine Sauce
INGREDIENTS
2 tbl. margarine or butter
2 cloves garlic - crushed
3 shallots - chopped
6 boneless, skinless chicken breast halves (about 2 1/4 pounds)
1/2 cup red wine vinegar
2 cups finely chopped tomato (about 2 medium tomatoes)
2 teaspoons fresh thyme - chopped ...OR...1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
1. Spray cooking spray in 10-inch skillet.
2. Add garlic, shallots and chicken. Cook over medium-high heat 12 to 15 minutes, turning after 6 minutes, until chicken is no longer pink. Reduce heat to low.
3. Add vinegar, cover and cook 5 minutes. Stir in remaining ingredients, turn chicken.
4. Cook over low heat 10 to 12 minutes until chicken is done.
2 tbl. margarine or butter
2 cloves garlic - crushed
3 shallots - chopped
6 boneless, skinless chicken breast halves (about 2 1/4 pounds)
1/2 cup red wine vinegar
2 cups finely chopped tomato (about 2 medium tomatoes)
2 teaspoons fresh thyme - chopped ...OR...1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
1. Spray cooking spray in 10-inch skillet.
2. Add garlic, shallots and chicken. Cook over medium-high heat 12 to 15 minutes, turning after 6 minutes, until chicken is no longer pink. Reduce heat to low.
3. Add vinegar, cover and cook 5 minutes. Stir in remaining ingredients, turn chicken.
4. Cook over low heat 10 to 12 minutes until chicken is done.
French Bread Pizza
Ingredients
• One 18-inch loaf of good French bread, split in half
• 2 Lbs. andouille sausage, cut into small pieces
• Small onion, diced
• 2 1/2 cups grated white cheddar cheese
• 1 Tbsp. butter
• 1/2 cup beer
• Salt and pepper to taste
• 2 cups sliced pickled jalapeños (recipe below)
Directions
Place bread on a sheet pan and toast in a preheated 350 degree F oven for 10 minutes or until bread is lightly toasted. Melt butter in a heavy-bottom sauté pan or cast-iron skillet. Add sausage pieces and onion until they brown — this should be done over pretty high heat. Add the half cup of beer. (Or, you know, just pour some of the beer you're already drinking into the mixture. Link says it's cool.) Allow the liquid to cook down.
Spread the cooked sausage mixture over the toasted French bread and top with the cheese. Increase the oven temperature to 400 degrees F and return pizzas to oven and cook for 5-to-7 minutes, until the cheese is bubbly. Garnish with pickled jalapeños.
[Pickled Jalapeños]
Ingredients
• 8 or 9 fresh jalapeño peppers
• 5 cups distilled vinegar
• 1 cup sugar
Directions
A couple days before kickoff throw the jalapeños into a medium-hot, cast-iron skillet until the peppers start to blister. Cook them for about 5 minutes.
Meanwhile, in a three-quart saucepan bring the vinegar and sugar to a boil, then place the peppers in a Pyrex bowl and pour the vinegar solution over them. Allow them to cool down and refrigerate until game time.
• One 18-inch loaf of good French bread, split in half
• 2 Lbs. andouille sausage, cut into small pieces
• Small onion, diced
• 2 1/2 cups grated white cheddar cheese
• 1 Tbsp. butter
• 1/2 cup beer
• Salt and pepper to taste
• 2 cups sliced pickled jalapeños (recipe below)
Directions
Place bread on a sheet pan and toast in a preheated 350 degree F oven for 10 minutes or until bread is lightly toasted. Melt butter in a heavy-bottom sauté pan or cast-iron skillet. Add sausage pieces and onion until they brown — this should be done over pretty high heat. Add the half cup of beer. (Or, you know, just pour some of the beer you're already drinking into the mixture. Link says it's cool.) Allow the liquid to cook down.
Spread the cooked sausage mixture over the toasted French bread and top with the cheese. Increase the oven temperature to 400 degrees F and return pizzas to oven and cook for 5-to-7 minutes, until the cheese is bubbly. Garnish with pickled jalapeños.
[Pickled Jalapeños]
Ingredients
• 8 or 9 fresh jalapeño peppers
• 5 cups distilled vinegar
• 1 cup sugar
Directions
A couple days before kickoff throw the jalapeños into a medium-hot, cast-iron skillet until the peppers start to blister. Cook them for about 5 minutes.
Meanwhile, in a three-quart saucepan bring the vinegar and sugar to a boil, then place the peppers in a Pyrex bowl and pour the vinegar solution over them. Allow them to cool down and refrigerate until game time.
PLT: Prosciutto, Lettuce, and Tomato
Ingredients:
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
6 slices whole-wheat or sourdough bread
6 ounces thinly sliced prosciutto
3 cups arugula
2 tomatoes, sliced
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
6 slices whole-wheat or sourdough bread
6 ounces thinly sliced prosciutto
3 cups arugula
2 tomatoes, sliced
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.
Beef and Beer Stew
Ingredients:
* 2 pounds stew beef, cut in 1-inch cubes
* 2 tablespoons oil or part bacon drippings
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon dried ground marjoram
* 1/4 teaspoon dried leaf tarragon
* 1/2 teaspoon dried leaf basil
* 1 medium bay leaf
* 1 can (10 1/2 ounce) condensed beef broth
* 1 can or bottle (12 ounce) beer
* 4 medium carrots, chopped in 1-inch pieces
* 4 medium to large potatoes, cut in 1-inch cubes
* 6 small onions, peeled and cut in quarters
* salt or seasoned salt to taste
* 1/4 cup all-purpose flour
* 1/4 cup cold water
Preparation:
In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours.
Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. Taste and add salt to taste.
In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.
Serves 6.
* 2 pounds stew beef, cut in 1-inch cubes
* 2 tablespoons oil or part bacon drippings
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon dried ground marjoram
* 1/4 teaspoon dried leaf tarragon
* 1/2 teaspoon dried leaf basil
* 1 medium bay leaf
* 1 can (10 1/2 ounce) condensed beef broth
* 1 can or bottle (12 ounce) beer
* 4 medium carrots, chopped in 1-inch pieces
* 4 medium to large potatoes, cut in 1-inch cubes
* 6 small onions, peeled and cut in quarters
* salt or seasoned salt to taste
* 1/4 cup all-purpose flour
* 1/4 cup cold water
Preparation:
In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours.
Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. Taste and add salt to taste.
In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.
Serves 6.
Chilli-Pepper Chutney
I snagged this off of Jamie Oliver whom I think is quite good for being British :-)
INGREDIENTS
8-10 fresh red chillies
8 ripe red peppers
olive oil
2 medium red onions, peeled and chopped
a sprig of fresh rosemary, leaves picked and chopped
2 fresh bay leaves
a 5cm piece of cinnamon stick
sea salt and freshly ground black pepper
100g brown sugar
150ml balsamic vinegar
DIRECTIONS
If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with plastic-wrap. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.
When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.
Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.
Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.
INGREDIENTS
8-10 fresh red chillies
8 ripe red peppers
olive oil
2 medium red onions, peeled and chopped
a sprig of fresh rosemary, leaves picked and chopped
2 fresh bay leaves
a 5cm piece of cinnamon stick
sea salt and freshly ground black pepper
100g brown sugar
150ml balsamic vinegar
DIRECTIONS
If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with plastic-wrap. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.
When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.
Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.
Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.
Alcohol: The Saint Valentine
What you need:
White rum, Grand Marnier, ruby port, and lime juice.
For each bottle of rum (use a full-flavored white rum such as 10 Cane or Flor de Caña), add:
8 oz Grand Marnier
8 oz ruby port
8 oz fresh-squeezed, strained lime juice
To serve, shake well with ice and strain into glasses (about 3 oz per serving).
White rum, Grand Marnier, ruby port, and lime juice.
For each bottle of rum (use a full-flavored white rum such as 10 Cane or Flor de Caña), add:
8 oz Grand Marnier
8 oz ruby port
8 oz fresh-squeezed, strained lime juice
To serve, shake well with ice and strain into glasses (about 3 oz per serving).
White Bean and Sausage Chili
Ingredients
1 tbsp vegetable oil
1 lb hot Italian fennel sausage links
1 tbsp olive oil
5 oz pancetta, diced
1 large yellow onion, diced
6 garlic cloves, minced
1 green bell pepper, diced
2 cups dry cannellini beans, rinsed
Spice mix:
1 tbsp finely chopped oregano leaves
2 tsp red-pepper flakes
2 qts (8 cups) chicken stock
coarse salt and ground black pepper to taste
Garnish:
sour cream
½ cup green onions, cut into long strips
½ cup fried leeks*
Method
Fill a large stock pot with vegetable oil and place over moderately high heat. Brown sausage on all sides. Reduce heat to low and cook through, 8 to 10 minutes. Remove sausage from pan and cool. Discard grease. In the same pan, add olive oil and pancetta. Render pancetta over low heat until crisp, about seven to nine minutes. Add onion and cook until soft and translucent, five to six minutes. Add garlic and sauté until golden, about three minutes. Add remaining ingredients, increase heat, and bring to a boil. Dice reserved sausage and return to chili mixture. Lower heat and simmer until beans are tender, at least 90 minutes, stirring occasionally. Season with salt and pepper to taste. Serve each bowl of chili with a dollop of sour cream and some green onions and fried leeks. Serves 4 to 6.
*Fried leeks:
2 leeks (white parts only),
cleaned, trimmed, and cut
into fine threads
1 cup canola oil
coarse salt to taste
Bring water to boil and blanch leek threads for five to eight seconds. Strain and squeeze excess moisture from leeks, patting dry with paper towels. In a large skillet, heat canola oil over high heat until almost smoking. Add leeks and fry until they just start to turn golden brown. Drain on paper towels. Season with salt.
1 tbsp vegetable oil
1 lb hot Italian fennel sausage links
1 tbsp olive oil
5 oz pancetta, diced
1 large yellow onion, diced
6 garlic cloves, minced
1 green bell pepper, diced
2 cups dry cannellini beans, rinsed
Spice mix:
1 tbsp finely chopped oregano leaves
2 tsp red-pepper flakes
2 qts (8 cups) chicken stock
coarse salt and ground black pepper to taste
Garnish:
sour cream
½ cup green onions, cut into long strips
½ cup fried leeks*
Method
Fill a large stock pot with vegetable oil and place over moderately high heat. Brown sausage on all sides. Reduce heat to low and cook through, 8 to 10 minutes. Remove sausage from pan and cool. Discard grease. In the same pan, add olive oil and pancetta. Render pancetta over low heat until crisp, about seven to nine minutes. Add onion and cook until soft and translucent, five to six minutes. Add garlic and sauté until golden, about three minutes. Add remaining ingredients, increase heat, and bring to a boil. Dice reserved sausage and return to chili mixture. Lower heat and simmer until beans are tender, at least 90 minutes, stirring occasionally. Season with salt and pepper to taste. Serve each bowl of chili with a dollop of sour cream and some green onions and fried leeks. Serves 4 to 6.
*Fried leeks:
2 leeks (white parts only),
cleaned, trimmed, and cut
into fine threads
1 cup canola oil
coarse salt to taste
Bring water to boil and blanch leek threads for five to eight seconds. Strain and squeeze excess moisture from leeks, patting dry with paper towels. In a large skillet, heat canola oil over high heat until almost smoking. Add leeks and fry until they just start to turn golden brown. Drain on paper towels. Season with salt.
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