Thursday, October 18, 2018

Chicken-and-Biscuit Cobbler

3        tablespoons butter 
 1       cup sliced carrots 
1        medium onion, chopped
 2       (8-ounce) packages fresh mushrooms, quartered 
2        garlic cloves, minced 
1/2    cup dry white wine 
1/3    cup all-purpose flour 
3         cups reduced-sodium chicken broth
 3/4     cup whipping cream 
1        tablespoon white wine vinegar 
3        tablespoons sliced chives 
3        tablespoons chopped parsley 
2        teaspoons chopped rosemary 
2        teaspoons chopped thyme leaves 
8        cups shredded cooked chicken 
Kosher salt 
Freshly ground black pepper 
2-1/2     cups self-rising flour
1/2         teaspoon sugar 
1-1/4     cups chilled buttermilk 
1/2         cup butter, melted 
1/2        cup chopped cooked bacon (about 5 thick bacon slices) 
Garnishes: chopped fresh chives and parsley

1       Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.

 2      Whisk together 2-1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.

3       Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.

Step 4

Bake at 400° for 30 to 35 minutes or until browned and 

Tuesday, October 16, 2018

  

To My Favorite Super Hero

MAN
With Love and a big 'birthday hug'
Have the best birthday
'EVER'
 
From Aunt Jeannie
 
 

Sunday, September 23, 2018

Apple-Glazed Barbecued Baby Back Ribs

Total Time : 4 Hours  30 Minutes     Serves : 4
CHRISTINE  LILLEY  "chef" ..PRESQUE ISLE DOWNS & CASINO
 These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Christine  Lilley . To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture. 

1/2        cup dark brown sugar 
4            teaspoons garlic salt
 4          teaspoons pure ancho chile powder 
2           teaspoons salt 1 teaspoon ground black pepper 
1/2        teaspoon celery salt 
1/4       teaspoon cayenne pepper 
1/4       teaspoon cinnamon 
1/4       teaspoon freshly ground white pepper 
1/2       cup apple cider 
1/4       cup apple jelly, melted 
1/4       cup honey 
2          racks baby back ribs (about 4 pounds total) 
1          cup prepared barbecue sauce

 1          Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
 2          Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.

 3          Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.
Pairing :

A bold red is a great choice for ribs, and Syrah's sweet spice is delicious with this apple glaze. Try one from California or Washington state.

Monday, September 17, 2018

Two-Step Pound Cake

There's a reason pound cakes have become synonymous with the South: They're easy and oh-so-good. You won't need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you'll be well on your way to a fantastic pound cake in record time.

4             cups all-purpose flour
 3            cups sugar
 2            cups butter, softened 
3/4          cup milk 
6             large eggs 
2             teaspoons vanilla extract

 1       Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

 2         Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Friday, September 14, 2018

White BBQ Sauce

Use this vinegary, piquant North Alabama specialty as both a basting and finishing sauce on smoked or grilled chicken. It's great for dipping, smothering, and serving on the side. It's a condiment that truly knows no bounds. We understand white barbecue sauce is a bit different if you've never before experienced this deep South delicacy but, trust me, it's finger licking good. 
1         cup mayonnaise
 1/3     cup apple cider vinegar 
3         teaspoons water 
1          teaspoon Worcestershire sauce 
1/2       teaspoon kosher salt 
1/2       teaspoon garlic powder 
1/2       teaspoon onion powder 
1/2       teaspoon freshly ground black pepper
 1/4       teaspoon hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

Wednesday, September 12, 2018

Shrimp Creole

Total Time     45 Minutes          Serves : 4
2          tablespoons unsalted butter 
 1         medium yellow onion, chopped 
1          medium green bell pepper, chopped 
2          celery stalks, chopped 
5          garlic cloves, finely chopped 
1-1/4      cups chicken stock or canned chicken broth
 4         teaspoons Creole Seafood Seasoning or more to taste, divided 
1          teaspoon hot paprika 
1/8       teaspoon cayenne pepper 
4          fresh bay leaves 
2          cups coarsely chopped tomatoes 
3          scallions, chopped 
1          tablespoon Worcestershire sauce
 1         teaspoon Louisiana-style hot sauce (such as Crystal)  
1/2       teaspoon kosher salt 2 tablespoons vegetable oil 
1-1/2     pounds peeled and deveined raw medium shrimp

1         Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.
 2        Add chicken stock, 2 teaspoons Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.
3         Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
 4        Heat oil in a large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with remaining 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.
 5        Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes. 

Sunday, September 9, 2018

Tomato, Cheddar, and Bacon Pie

 Total Time   3 Hours          Makes 6 to 8 servings
My kids  raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. For best results, seed the tomatoes and drain the slices before baking.  maybe I have a chef in the lot  (2 girls /2 boys)

CRUST:
2-1/4           cups self-rising soft-wheat flour (your choice)
1                   cup cold butter, cut up 
8                   cooked bacon slices, chopped 
3/4               cup sour cream
FILLING:
2-3/4            pounds assorted large tomatoes, divided
 2                   teaspoons kosher salt, divided 
1-1/2           cups (6 oz.) freshly shredded extra-sharp Cheddar cheese 
1/2               cup freshly shredded Parmigiano-Reggiano cheese
 1/2              cup mayonnaise 
1                   large egg, lightly beaten 
2                   tablespoons fresh dill sprigs 
1                   tablespoon chopped fresh chives 
1                   tablespoon chopped fresh flat-leaf parsley 
1                   tablespoon apple cider vinegar 
1                    green onion, thinly sliced 
2                    teaspoons sugar 
1/4                teaspoon freshly ground black pepper 
1-1/2            tablespoons plain yellow cornmeal

 1        Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
 2       Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
 3       Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
 4         Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
 5          Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
 6          Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
 7          Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
Yummy good  hmmmmmmmmmmm

Tuesday, September 4, 2018

Broccoli Apple Fall Salad

Broccoli Apple Salad in a white bowl topped with a creamy dressing
 
This delicious Broccoli Apple Salad is one of the best ways you can enjoy fresh broccoli! Plus it's packed with nutritious ingredients! As the fall apple crop starts to appear in the produce aisles, we look for new ways to enjoy our favorite fruit....Borrowed from 'Cooking Classy' and thoroughly enjoyed.
 

Total Time: 15 minutes

Servings: 8 servings
Calories: 269 kcal
 

Ingredients:

  • 4 cups small diced broccoli florets
  • 2 small gala apples , cored and diced
  • 1 cup walnuts
  • 1 cup matchstick carrots , roughly chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/4 cup chopped red onion
Dressing:
  • 3/4 cup plain Greek yogurt
  • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Salt

 You could also try adding some blue cheese (great with apple and walnuts)
 
Instructions
 
For the dressing:

In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.

For the salad:

In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

MUNCHY...CRUNCHY
 

Friday, August 24, 2018

Sensational Girl Drummer Fools Crowd at Japanese Shopping Mall!

 

A 12 year old girl pretends she is a beginner and stuns the crowd at the mall as she begins to show her real talent


Honey Mustard Roasted Pork Loin and Veggie Sheet Pan Dinner

Effortless yet impressive—Perfect for a dinner party or a weeknight special.
Serves 4

1            4  pound  pork loin
3             white potatoes, cleaned and cut “Hasselback style”
1             medium sweet potato, cleaned and cut in wedges
4             carrots, cleaned and cut lengthwise
1             medium red onion, cut into thick slices1. 
Fresh thyme
Salt and fresh cracked pepper to taste 

The marinade/sauce :
2 tablespoons whole grain Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1 or 2 tablespoons vegetable oil
1 teaspoon minced fresh thyme leaves

1.  Preheat  oven to 400°F  Line a baking sheet with foil or parchment paper.

2. In a large bowl or shallow dish, stir together mustard, honey, oil, apple cider vinegar and thyme. Marinate the pork loin in the refrigerator for 30 minutes minimum.

3. Drain the pork loin from the marinade (keep it for later), season with salt and pepper on all sides, and then place on the baking sheet. Arrange vegetables around the pork in a single layer.

4. Brush half of the drained marinade over the pork and veggies. Cover with foil and bake for 60 minutes at 400°F.

5. Remove the foil cover, brush with the remaining marinade, and put under the broiler for about 5 minutes, until a crispy crust forms on top.

6. Remove from oven and allow pork to rest for about 10 minutes before slicing and serving with the roasted vegetables.

TIP : Cooking time may vary a little depending on your oven.

Friday, July 27, 2018

mmLobster-Roll-Style Salmon Sandwiches

                                   Makes 8 sandwiches
In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun. Slideshow: Best Sandwiches in the U.S.

1/2       cup plain, low-fat Greek yogurt
 2         inner celery ribs with leaves, finely chopped
 2         tablespoons chopped chives 
2          tablespoons chopped flat-leaf parsley 
1          tablespoon fresh lemon juice 
Salt
 Freshly ground pepper 
1 -/2        pounds roast salmon, flaked (4 loose cups) 
8             hot dog buns 
Melted unsalted butter, for brushing 
Potato chips, for serving

1         In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

 2          Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.

Make Ahead

The salmon salad can be refrigerated overnight.

Sunday, July 15, 2018

Two Lip Smackin, Finger Lickin Barbeque Sauces ; A Shadow recipe

This is  a recipe my  dear friend and partner  put in drafts July 3rd 2016 , tried it this weekend and it is delicious  , my kids asked me to  share it with our readers  .
Surprise Shadow  , finger licking good

1          (16 ounce) can tomato sauce
1          (8 ounce) can tomato paste
2          tablespoons apple cider vinegar
2          tablespoons olive oil
2          tablespoons brown sugar
3          garlic cloves (crushed)
4          tablespoons onions (minced)
1          tablespoon Worcestershire sauce
1          teaspoon dry mustard
1           teaspoon cayenne
fresh ground pepper 

Directions:
Cook the garlic and onion until it's soft in olive oil, and then add all the rest of the ingredients. 2
Simmer on low for 20-30 minutes. 3
Keep stirring it often so it doesn't burn. 4
Note: 
refrigerate for a few days before you use it. This allows the flavors to blend and mellow.
Ingredients:
 2        cups ketchup
1         cup cider vinegar
1         cup water
1/4      cup soy sauce
1/4      cup molasses
2         tablespoons prepared mustard
1/4      cup honey
1/4      cup brown sugar
 1         tablespoon cumin
Sea salt and pepper to taste

Preparation:
Add all ingredients into a pot
Let cook for 2 hours on med-low heat until thick
Can store in refridgerator for up to two weeks
or use right away and prepare to lick your fingers.

Shadow ... we licked our fingers  yum , yum  good 

Sunday, July 8, 2018

Grilled Spatchcock Chicken with Corn Salad

 Total 1 hour  20 minutes                     Serves   4
Once you go spatchcock, you never go back! Removing the backbone with scissors ensures quick, even cooking, and this chicken’s spicy grilled flavor can’t be beat. 

2               tablespoons vegetable oil
1              package (0.85 oz) Old El Paso™ taco seasoning mix chicken
1              whole chicken (3 to 4 lb)
4              ears fresh sweet corn, husks removed, cleaned
2               tablespoons butter, melted
2               tablespoons fresh lime juice
1/4           cup chopped fresh cilantro leaves
2               green onions, thinly sliced SAVE $
1/4           teaspoon salt
1/4           teaspoon ground black pepper
Lime wedges

1          Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Set aside.
2         Place chicken, breast side down, on cutting board. Using kitchen scissors, cut along one side of backbone, starting at thigh and working up toward wing. Repeat on other side of backbone; remove backbone from chicken. Discard backbone, or reserve for making stock. Turn breast side up, and press down firmly on breastbone until chicken flattens. Brush chicken all over with oil mixture.
3         Place chicken on grill, breast side down, over medium heat. Cover grill; cook 8 minutes, then turn 90 degrees, and cook, covered, 8 minutes longer. Turn breast side up, and cook, covered, 11 to 17 minutes longer or until instant-read thermometer inserted in thickest part of thigh reads at least 165°F. Transfer to cutting board. Rest, tented with foil, 5 minutes. Carve chicken into 8 serving pieces.
4          Meanwhile, brush corn with melted butter. Place corn on grill. Cover grill; cook 12 to 14 minutes, turning occasionally, until browned in spots. Transfer to cutting board; let stand 5 to 7 minutes or until cool enough to handle. Cut kernels from ears of corn. Discard cobs. In medium bowl, mix corn kernels, lime juice, cilantro, green onions, salt and pepper. Serve chicken with corn salad and lime wedges.
 Tips :
Save the backbone and carcass of the chicken for stock. You can also save the corn cobs to make a corn stock for polenta, risotto, pasta or sauces.
Need some cheese in your corn salad? Stir in a little queso fresco.

Spending the summer on the lake   ... grilling  and cooking outside  is  easy  with no fuss or clean up  .
Enjoy

Friday, July 6, 2018

Salmon with Black Bean and Avocado Salsa

 Black Bean and Avocado Salsa
2               tablespoons lime juice
1/2           teaspoon ground cumin
1/2           teaspoon ground coriander
1/4           teaspoon salt
1               can (15 ounce) Progresso™ black beans, drained, rinsed
1               avocado, pitted, peeled and cubed SAVE $
1/4           cup chopped fresh cilantro leaves
4               green onions 
1               Salmon        or     4     salmon fillets (4 oz each), skin on
tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1               tablespoon vegetable oil
1               tablespoon chili garlic sauce
Lime wedges

1                Heat gas or charcoal grill. In large bowl, mix lime juice, cumin, coriander and salt. Stir in beans, avocado and cilantro; set aside.
2                Clean and brush oil on grill racks. Place green onions on grill over medium heat. Cover grill; cook 1 to 2 minutes on each side or until grill marks form. Transfer to cutting board; cool 5 minutes. Cut onions into slices, and stir into bean mixture; set aside.
3               In small bowl, mix taco seasoning mix, vegetable oil and chile garlic sauce. Rub flesh side of salmon with mixture. Brush oil on grill racks. Place salmon, skin side up, on grill over medium heat. Cover grill; cook 5 minutes. Turn salmon; cook 5 to 8 minutes longer or until salmon flakes easily with fork.
4               Serve salmon with Black Bean and Avocado Salsa and lime wedges.
 Tips :
To dice an avocado in its skin, cut in half and remove pit. Use paring knife to carefully cut a crosshatch pattern in the flesh of each half, then use a large spoon to scoop the flesh from the skin.
For best results when grilling fish, place fillets at a 45-degree angle to the grates of the rack so spatula slides easily underneath them. If the fillets are in line with the grates, the spatula will slide the fillet down the grates. If the fillets are perpendicular to the grates, the spatula will slide underneath them.

Monday, July 2, 2018

Spinach Dip in Bread Bowl

Prep :    20 Minutes         Total:   2 Hours            Serves :    10
Simple spinach dip in a bread bowl. Perfect for parties!

2            boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!)
1            cup regular mayonnaise (do not substitute!)
1            envelope onion soup mix (powder) (from 2 oz box)
1            container (16 oz) sour cream
2            cans (8 oz each) water chestnuts (chopped or diced)
3            Green onions (finely chopped)
1            loaf Hawaiian or sourdough bread

1         Soak both packages of frozen spinach in warm water to defrost.
2         Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.
3          Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion and water chestnuts. You may add as much mayo and/or sour cream to satisfy your taste. Mix well.
4          Cover and refrigerate overnight (or at least 2-4 hrs)
5          Hollow out a large, round loaf of Hawaiian Bread (or Sourdough), leaving at least a 2 inch wall. Place bread bowl on tray and pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)
6         Use another loaf of bread to tear more pieces with and place around bowl. (Try out different kinds of breads. My favorites are the sweet Hawaiian rolls and sourdough.)
7         Serve & enjoy!

TIP:
Because the only thing better than spinach dip is spinach dip in an edible bowl. We don’t know who first invented spinach dip, but man are we glad they did. Ditto with whoever invented the bread bowl. We love dip. We love bread. It’s a match made in appetizer heaven and it’s just that simple. Serve in a loaf of sourdough for a classic pairing, or go with a loaf of Hawaiian bread for a sweeter flavor. But no matter what bread you serve this in, you won’t have a crumb left over.

This recipe was given to me  by a  a salad maker at the Silver Legacy  hotel and casino in  Reno , Nevada . This recipe is delicious  ,  

Monday, June 25, 2018

The Little Black Train ...by Jake Mahood



Jake and his friend Dan found a little toy train and they thought it looked kind of evil. It actually gave them the creeps. They decided to destroy it to save the human race from being possessed by demonic toy trains. Since Jake and Sam's Dad wanted them to cut down some trees, they thought they could easily crush the train. But, it refused to be destroyed, so in desperation, Sam blew it up. It exploded with a bang into multiple, scattered pieces.  The boys thought that finally they had defeated it.  However, one by one, the pieces began to put themselves back together.  Eeeeeek!
 To be continued:

Sunday, June 24, 2018

Striped Bass with Tomato Fondue

6         large garlic cloves, unpeeled
2         tablespoons thinly sliced sage
Salt and freshly ground pepper 
1          tablespoon extra-virgin olive oil 
1          large shallot, minced 
2          pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges 
2           tablespoons unsalted butter 
1           tablespoon vegetable oil 
6           6-ounce wild striped bass fillets with skin, skin scored

1           Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper.

 2           In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.


 3          In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue.

Saturday, June 23, 2018


A special wish for an old and very dear friend,
With you I never need to hold back or pretend.
You always know and see clearly, everything on my mind.
You are genuine and wise and unfailingly kind.
In good times or sorrowful, our bond will endure.
Through tears and through laughter, 
It remains timeless and pure.
Though our friendship spans countries, all-embracing and vast,
You'll be in my thoughts and my heart to the last.
Enjoy your special day from beginning to end,
And know you are loved,
Sincerely, your friend.
 





PS:

Friday, June 22, 2018

Salmon with Mustard

3        tablespoons toasted wheat germ 
1        tablespoon yellow mustard seeds, crushed
 4        6-ounce skinless salmon fillets 
Salt and freshly ground pepper
 2-1/2      tablespoons Dijon mustard 
1-1/2        teaspoons dry mustard 
1                tablespoon canola oil

1              In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

2               In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.

Suggested Pairing
Fragrant Vermentino.

Monday, June 4, 2018

Pork Braised in Champagne Vinegar

Serves : 6
DAVID PAGE and BARBARA SHINN October 2008
Champagne vinegar, made from Chardonnay and Pinot Noir grapes, gets its rich, mellow flavor from being aged in oak barrels, like wine. David Page uses J. LeBlanc Champagne vinegar (available from lobels.com) to braise this luscious bone-in pork shoulder that's also flavored with cumin, coriander and mustard seed.    More Pork Recipes  

1         3-1/2-pound fresh picnic pork shoulder with skin 
3         garlic cloves, thinly sliced
 Salt and freshly ground pepper
 1/4     cup extra-virgin olive oil
2         cups thinly sliced shallots 
1        teaspoon ground cumin 
1        teaspoon ground coriander 
1        teaspoon powdered mustard 
3/4      cup Champagne vinegar 
2         cups dry sparkling wine 
2         cups chicken stock 
2         large sage sprigs 
1         pound red grapes, stemmed 
2         tablespoons unsalted butter 
2          tablespoons chopped flat-leaf parsley 
2          tablespoons snipped chives

1      Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.

 2         In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes. Transfer the pork to a plate.

Step       Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add the vinegar and scrape up any browned bits from the bottom of the casserole. Add the wine, stock and sage and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.

 4     Carefully transf  er the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley and chives. Slice the pork and serve with the vinegar sauce.
TIP:
The pork can be refrigerated in its braising liquid, sliced or unsliced, for up to 2 days. Reheat gently before serving.
Suggested Pairing

To drink with this dish, consider a good rosé Champagne.

Saturday, June 2, 2018

Cajun-Style Pork Burgers

Serves : 4
l  add  scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy  Cajun-flavored burger.     
1-1/2     pounds ground pork
 2         scallions, thinly sliced 
1          tablespoon finely grated fresh ginger 
1          large garlic clove, minced 
1-1/2     teaspoons Asian sesame oil
 Kosher salt and freshly ground pepper
 4        hamburger buns, split 
2        cups coleslaw mix 
2        teaspoons rice vinegar 
1        teaspoon soy sauce

 1         Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.

2               Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.

 3             Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
Serve With
Sriracha and mayonnaise.
This is a favorite at the Carano house  , we have to triple  it  add fries .

from  Nanook's Knights

Thursday, May 31, 2018

Seafood Chowder

Total Time      1 hour 30 minutes                 Serves : 8
1/4           cup canola oil 
1              yellow onion, coarsely chopped
 5             garlic cloves, smashed 
2              large ancho chiles, seeded and torn into large pieces 
1              teaspoon fennel seeds 
1              cup dry white wine 
1              28-ounce can crushed tomatoes
1             cup 2-percent milk
 2             dozen cherrystone clams, scrubbed 
Salt and freshly ground pepper
 1              pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces 
1              small red onion, finely chopped 1             celery rib, finely chopped
1             fennel bulb, finely chopped 
1              10-ounce package frozen corn kernels, thawed 
1-1/2        teaspoons smoked sweet paprika 
1               pound skinless halibut fillet, cut into 1-1/2-inch cubes 
1              pound shelled and deveined medium shrimp
 Oyster crackers or crusty bread, for serving

1           In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk.

 2           Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.

3           Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.

 4          Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil.

 5            Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Serve the soup in shallow bowls with oyster crackers or crusty bread.

TIP:
This dish  can be prepared through Step 4 and refrigerated overnight.
Suggested Pairing
Round, full-bodied Viognier.


Sunday, May 27, 2018

Chocolate Cake

This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.  I  acquired the recipe from my sister-in-law (Mamie  L.)  who got it from her mother. 

2         cups all-purpose flour
 2        teaspoons baking powder 
2         teaspoons baking soda 
1         teaspoon salt
 2        cups sugar      4 ounces unsweetened chocolate
 6        tablespoons unsalted butter  
1         teaspoon pure vanilla extract 
2         eggs, lightly beaten 
Chocolate Frosting (recipe below)

 1          Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

 2         In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.

 3         Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.

 4          Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
Chocolate Frosting :
1-1/3      cups heavy cream
 1-1/2      cups sugar 
6                ounces unsweetened chocolate
 1              stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt

1        In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.

 2        Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.

Wednesday, May 23, 2018

BBQ Boneless Country Ribs

Prep   :10 Minutes     Total : 1 Hour  50 :Minutes       Serves : 4
The secret behind these easy-to-eat boneless ribs (and why they’re  one of our most popular dishes  of all time) is the quick homemade barbeque  boneless ribs.

3-4            pounds  boneless pork country-style ribs
2               tablespoons olive oil
1/2          teaspoon seasoned salt
1/2          large onion, sliced
1-1/2      cups water
1              cup ketchup 
1/4          cup Worcestershire sauce
1              teaspoon chili powder
2              dashes red pepper sauce

1          Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes.

2         Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit.

3           After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful.

4            Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately.
About thos dish :
Boneless country-style pork ribs can be found right next to pork chops in your grocery store. For an easy make-ahead freezer meal option, split recipe between two pans and freeze one for later. This recipe also multiplies well to feed a crowd. Before you start basting, reserve some of your BBQ sauce to serve hot at the table with the finished ribs. If needed, cover ribs with foil for the final 30 minutes of cooking to keep them from drying out. Continue to baste every 15 minutes. When the ribs are done, they look all glazed and wonderful. And you can’t even imagine how good they smell .

Monday, May 14, 2018

Creole Shrimp Dogs

 Prep :15 Minutes        Total : 15 Minutes         Serves :  4
You know those  evenings  when you don’t want to cook but you don’t want to order takeout either? Enter these chili garlic shrimp rolls; you can make in less  tan a hour  . They are deliciously good.

1/2                pound  cooked salad shrimp
1/4               cup coarsely grated carrots
1/4                cup thinly sliced radishes
1/4               cup chopped celery ribs
1/4               cup chopped celery leaves
1/4               cup mayonnaise 
2                   teaspoons chili garlic sauce
2                   teaspoons soy sauce
1/4               teaspoon salt
1/8               teaspoon pepper
4                  hot dog buns, sliced

1            In large bowl, stir shrimp, carrots, radishes, celery, celery leaves, mayonnaise, chili garlic sauce, soy sauce, salt and pepper until well combined.
2            Spoon mixture evenly into hot dog buns. Serve immediately.
 Tips :
Shrimp mixture can be made ahead and kept in an airtight container in the refrigerator for up to 1 day.

Swap hot dog buns for your own favorite split bun, such as hoagie rolls or brioche rolls.

Wednesday, May 2, 2018

Food & Wine mad genius tips ----Instant Ice Cream

Beautiful  & hot weather is  almost upon us  ...we will bring you  more  Food & Wine mad genius tips  that's  tasty and easy .

                                   Enjoy !!!!

Monday, April 23, 2018

Cajun Shrimp Pastalaya

Prep        15 Minutes     Total       45 Minutes     Serves  6
What’s pastalaya? It’s everything you love about classic Cajun jambalaya—Andouille sausage, fresh shrimp, the kick of Cajun seasoning—with a hearty pasta twist. If you’ve made one-pot spaghetti so many times you can’t see straight, this perfectly spicy one-pot pasta is here to get you out of that shrimp pasta rut

1          tablespoon olive oil
1/2      pound  Andouille sausage, sliced
1/2      white onion, diced 
1/2      cup diced celery
1         can (14.5 oz) Muir Glen™ Organic Diced Tomatoes or tomatoes of you choice)
1         pound  penne pasta
1         tablespoon Cajun seasoning
3         cups chicken stock
1         pound  large shrimp, peeled and deveined 
Salt and pepper
Fresh parsley, for garnish

1          Add 1 tablespoon of olive oil to a large Dutch oven over medium heat. Add sliced sausage, white onion and celery to pan and cook 3 to 4 minutes until veggies soften.

2        Meanwhile, peel and devein the shrimp. Tip: use a small paring knife or kitchen shears to cut down the back of the shrimp and wash out the vein. Leave tails on and set aside.

3        Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the Dutch oven. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
4         Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
5       Add the peeled and deveined shrimp to the pan and stir to combine. Cover and cook 3 minutes more.

6       Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking. Garnish with fresh parsley.

If at any point the dish looks dry, add more water or stock to the pot. The pot should never be completely dry.
 Tip :

There are many Cajun seasonings in most stores these days. You can use any that you like for this dish. Some have more salt than others, so be sure to taste the pasta after it cooks and only season with salt before serving.