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Wednesday, November 30, 2011

Make-ahead mashed potatoes



















Published by Chatelaine on 10/1/2009

Retire your usual mash in favor of a tangy goat-cheese and
green onion version.  This is our top make-ahead potato recipe
because it stays creamy even after reheating.

Preparation time 20 minutes
Cooking time 15 minutes
Baking Time 40 minutes

Makes 10 cups (2.5 L) for 12 servings

Ingredients
10 large Yukon Gold potatoes, about 5 lb (2.5 kg), peeled
4 green onions
1 cup (250 mL) milk
3 tbsp (45 mL) butter
1 tsp (5 mL) each salt and freshly ground black pepper
130-g log creamy goat cheese or 8 oz (250 g) cream cheese
1 cup (250 mL) light sour cream

Directions
Quarter potatoes. Place in a large saucepan and cover with water.
Bring to a boil. Reduce heat. Simmer, partially covered, until very
tender. Meanwhile, slice onions. Just before potatoes are done, heat
milk, butter, salt and pepper in a saucepan on the stove or in a bowl
in the microwave.

Drain cooked potatoes and return to the large saucepan. Place back
on the burner until all water is evaporated. Remove from heat. Add hot
milk mixture and goat cheese. Mash until as smooth as you like. Stir in
green onions and sour cream.

MAKE AHEAD

Prepare recipe and turn into a baking or microwave-safe dish that will
hold at least 10 cups (2.5 L). Cover and refrigerate up to 2 days. To
reheat, cover potatoes with foil and bake at 350F (180C) until hot,
about 40 min. Or loosely cover and microwave on medium-high until
hot, from 8 to 10 min. Stir halfway through.

Nutrients per Serving
8 g protein 8 g fat
41 g carbohydrates 3 g fibre
115 mg calcium 263 calories

Party Deviled Eggs


















Recipe By : French's

Serving Size : 12
Categories : Deviled Eggs

12 large eggs -- hard-cooked, halved
6 tablespoons light sour cream
2 tablespoons FRENCH'S® Classic Yellow® Mustard
1/2 teaspoon salt

REMOVE yolks from whites and place in bowl.

MASH yolks and blend in sour cream, mustard and salt.

SPOON yolk mixture into egg white halves. Arrange on lettuce-lined platter.

CHILL, covered. Sprinkle with paprika or minced parsley, if desired.

http://frenchs.com/recipe/frenchs-party-deviled-eggs-RE1602.html


- - - - - - - - - - - - - - - - - - -

How To Clean A Microwave

Tip #1
Place a bowl of water in the microwave (with a non-metal object
such as a wooden spoon or stir stick in the water*) and heat for
3 – 5 minutes, depending how hard the crud is really stuck on.

When microwave stops, keep the door closed to give the moisture
and steam the heated bowl of water generated to have time to work.

Remove bowl (careful, it’s hot) and take a moist, warm cloth to the
inside of the microwave. The crud bits should wipe off easily.

Tip #2
Add a couple teaspoons of baking soda to a bowl of water and place
in microwave. Follow same process as above. The added baking soda
will act as a deodorizer. If you’re brave, you can use the hot baking
soda water to clean the insides of the microwave, but be careful–it is
HOT water. Use a thick sponge and make sure to keep water away
from your fingertips. You could also add a splash or two of cold water
to bring the temperature down.


Tip #3
Mix 1/4 cup of vinegar and 1 cup of water in a bowl, place in microwave.
Follow the same procedure as Tip #1. The vinegar also acts as a
freshener and deodorizer. You can also use this water when wiping down,
but again–the water is very hot. Be careful.


Tip #4
Soak a thick, clean sponge with vinegar and water (you can also
use a hand towel instead of a sponge), set microwave on high for
3 minutes. Let the microwave sit closed for a few minutes once
heating is done–allows moisture and steam to work into all the
crust bits and splatters. Open microwave and use the sponge to
wipe down insides. The sponge will be hot, so wear rubber gloves to help
protect your skin from the heat.

Another option:
You can throw a few slices of lemon in a bowl of hot water and then
heat as above. This will help freshen things up as well.

Try it, with these tips cleaning the inside of your microwave has
never been easier .

*ETA: Read comment section below. Water by itself placed in a
microwave can ‘superheat’ and cause serious burns by erupting.

How To Wash & Care For Fine China Dishes

Hairline Crack Repair:
Soak the china in warm milk overnight. Gently hand wash in warm
water with mild dish detergent.

Grey or Black Cutlery Markings:
Dab a damp sponge in baking soda and rub the marks gently.
You could also try regular toothpaste.

Removing Stains in China:
Mix 50/50 table salt and household vinegar. Allow to soak on
stain then wash.

Mix a paste of baking soda and water, apply to stain and gently
rub. Wash.

Extreme Stain Removal
Peroxide is recommended again and again by the pros. Here are some
good clips I found explaining the process–depending on the damage
this could take weeks:

*Found on the eBay Forums

I use 30 or 40% volume cream peroxide from the Beauty Supply Store ~ costs
about $3-$4 for a large bottle. I immerse small items, as it doesn’t
seem to hurt the transfer, or on larger ones, I just ‘baste’ for a few days
and it comes right out. Be sure to soak it in water for quite a bit, after
the stain has lifted and you have washed the peroxide off ~ just to be
sure that none remains or gets under the glaze if there is crazing. It has
worked for me over and over again, with no adverse results!

I run the china under Hot water then put some cream peroxide with a
teaspoon of ammonia right Inside the bowl than spread around and
put in a plastic bag and seal. You can make sure the peroxide
covers the piece by smearing around with your hand on the outside
of the plastic. This should take about a day to remove the stain.

Or, just put the bowl in any large container full of peroxide and
tad of Ammonia and let is soak.

How to Wash China Dishes
Wash the dishes shortly after the meal, do not allow to sit dirty
 (especially overnight).

Place a thick towel on the bottom of kitchen sink and fill with
warm water, add mild liquid dishwashing detergent. Push tap
aside so that there is no chance of bumping it with a dish.
Remove all jewelry on your hands to prevent damage to the dishes.

Wash one dish at a time. Clean the dishes with a sponge or cloth
only, do not use anything abrasive.

For tough spots, drizzle a bit of the liquid dish detergent on the
sponge and scrub gently. You can also try a little bit of baking
soda on the sponge.

Dish Detergents: Use Ivory or Dawn or a similar *mild* liquid
dishwashing detergent.

Use Bleach? No because it can cause irreparable damage to the
glaze on the china.

Can you wash fine china in the dishwasher?  Generally no, the heat is
too high and the detergents too abrasive. If the china was manufactured
within the past 30 years or so, and is specifically stated to be
dishwasher safe by the manufacturer, it’s alright to use the dishwasher.

Drying: Air dry then give a finishing rub down with soft, clean
towels. You could also towel dry, make sure the towels are
soft and clean.

Storing China: Place cloth napkins, paper towels or doilies between
each stacked dish to prevent scratching or damage. Do not stack
or hang teacups. If china is used less than once a year, do an annual
washing and cleaning to help preserve the glaze and paint.

Sink Taps

Sink Taps: Bring a shine to Kitchen taps by rubbing with a cloth s
oaked in vinegar. If you have heavy deposits around the base of the
tap, soak paper towels with vinegar and stuff firmly on top of the
grime buildup. After a few hours you should be able to wash clean.

Tuesday, November 29, 2011

Fennel & Chicken Flatbread











Here's an easy, new take on pizza pita rounds that hold a fennel and
chicken saute and that are then baked until the cheesy topping melts.
Although great warm.\, they're just like pizza:  a fabulous lunch out of
the fridge the next day.
Servings: 4 servings
Prep: 25 mins
Total: 35 mins

Ingredients
2 teaspoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced,
        plus 1 tablespoon chopped feathery tops for garnish
1 red bell pepper, thinly sliced
8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
4 6-1/2-inch whole-wheat pitas, or eight 4-inch whole-wheat pitas
1 cup shredded provolone cheese
Freshly ground pepper, to taste

Directions
1. Preheat oven to 500 degrees F .

2. Heat oil in a large nonstick skillet over medium heat. Add fennel
and bell pepper and cook, stirring often, until the vegetables begin to
soften, about 5 minutes. Add chicken and cook another 5 minutes,
stirring often, until the vegetables are tender and the chicken is
cooked through.

3. Place pitas on a baking sheet and top each with an equal portion of
the chicken and vegetable mixture; sprinkle with cheese and pepper.
Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle
with chopped fennel tops and serve warm.

Nutrition Facts:
Calories 447, Total Fat 13 g, Saturated Fat 6 g, Monounsaturated
Fat 4 g, Cholesterol 6 mg, Sodium 660 mg, Carbohydrate 53 g,
Fiber 10 g, Protein 30 g, Potassium 416 mg. Daily Values:
Vitamin A 35%, Vitamin C 160%, Calcium 25%. Exchanges:
Starch 3, Vegetable 1, Medium-Fat Meat 3.

Percent Daily Values are based on a 2,000 calorie diet

Amount of Food to Purchase for Get-Togethers

Clean The Refrigerator Daily In 10 Minute Chunks

If you dread the chore of a thorough refrigerator cleaning job that should
be done regularly (or your fridge turns into one funky mess), here’s
an easy way to avoid the big task:

Keep Your Refrigerate Clean and Organized With This Easy Tip
Break the job down into 10 minute daily chunks of time.
To get started, divide the fridge into a maximum of 7 sections:

The inside door
Each shelf counts as one section
Drawers
Outside of fridge

Each day assign 10 minutes to remove the food items from one
section–wash the racks/shelves/drawers, all surrounding wall surfaces,
 toss expired food items and put everything back in a neat and
organized manner. Top up with fresh deodorizer as needed.

For the outside of the fridge, do a deep clean on top of the fridge
(removing anything placed there) and scrub down all sides.

By keeping the sections to 7 or less, your refrigerator is thoroughly
scrubbed and cleaned each and every week (in 10 minute daily
chunks of time). Nice!

Fennel and Parmigiano

Laura Maioglio, owner of Barbetta Restaurant in New York City
(see Appendix A), has provided this wonderful dish, to be enjoyed
any time of the year. However, it’s perfect for the summer months,
because it’s a light dish with fresh ingredients, and can be cooked
on the barbecue, as well. The fennel and Parmigiano cheese offer
two very opposing flavors but come together with the chive and
sun-dried tomato vinaigrette.
The ingredients create deep layers of flavor, requiring very little
added salt.
Notice that the skin has been removed prior to cooking the
chicken. By searing the breasts in a hot pan, the juices become
locked within the chicken’s crisp coat, keeping the breast from
drying out.

Preparation time: 30 minutes
Cooking time: 30 minutes
Yield: 4 servings

1 bunch fresh chives
5 tablespoons extra-virgin olive oil, divided
Pinch of salt
1 bulb fennel
4 cups baby arugula
4 ounces Parmigiano, sliced paper thin
1-1⁄4 pounds cherry tomatoes
Salt and pepper
4 full boneless skinless chicken breasts,
6 ounces each, pounded flat
3 ounces sun-dried tomatoes in olive oil,
2 lemons, halved

1 Chop the chives. In a blender, blend the chives with 3 tablespoons
of olive oil. Add the pinch of salt.

2 Slice the fennel into paper-thin slices.

3 Arrange four dinner plates with baby arugula on one side and fennel
slices layered with Parmigiano slices over arugula. Halve the cherry
tomatoes and place on either side of the salad.

4 Lightly sprinkle salt and pepper on both sides of the chicken breasts.

How To Clean Cast Iron Cookware

Keep your eyes open for neglected pieces of cast iron cookware offered
at garage sales and auctions. With a little elbow grease you can bring the
cookware back to gleaming shape and they will last a lifetime with proper
care, the tips below will help clean and prepare these pieces.


Wash in hot soapsuds and rinse thoroughly.

If food bits stick or have burned into the cast iron, soak in hot water
with a bit of washing soda sprinkled on the spot. Bring to a boil if the
burned food sticks stubbornly. Wash in hot soapsuds.

Use a little baking soda in the final rinse water to help prevent rust formation.

Make sure item is completely dry before putting away (helps prevent rust).

Re-season with oil as needed to protect against rust.

If ironware is stored for long periods of time with little use, give the
piece a light coating of mineral oil or paraffin inside and out as a
protection against rust.

Methods For Removing Rust From Cast Iron Cookware
Scrub with a nylon scrubber or fine steel wool. Can also sprinkle
scouring powder over top if stains are stubborn.

Cut a potato in half, drizzle a bit of liquid dish detergent or scouring
powder in the cookware, then scrub with the cut side of the potato.

After rust removal, wash and season pan before storing away.

More Tips
Try table salt, baking soda or kosher salt as a scouring powder

Avoid cleaning with harsh chemicals since the cookware could absorb them

To strip the piece right down, soak in a 50/50 water and vinegar solution
for about 6 hours. Wash well in hot soapy water then season cookware.
Also, another tip I’ve collected suggests soaking the piece in
Coca-Cola to strip off the rust.

For especially caked on, rusted pieces: you may have to heat the
cookware till it’s piping hot (fireplace, fire pit, oven), and then scrub
while it’s hot. Be careful not to get burned, and be aware that heating
it too fast or too hot may cause cracking.

Never wash cast iron in the dishwasher.

The more you use your cast iron cookware, the better it gets.

If you invested in new cookware, your best bet is to follow the
instructions provided by the manufacturer.

Credit: Some of the information above was collected from
Woman's Home Companion Household Book (1948)

How To Remove Coffee & Tea Stains From Mugs

If that favorite coffee mug of yours is getting a nasty brown ring inside,
here are a few different methods for making your mug look brand new
again:


Method #1
Wet a cloth then rub the inside of the mug with baking soda. If the stains
are stubborn, soak overnight in hot water and baking soda.

Method #2
Soak the mug in bleach OR vinegar for several hours or overnight.

Method #3
Fill mug with boiling water, add two spoonfuls of dishwasher detergent
then soak overnight.

Method #4
Try a paste of corn starch and vinegar, apply and let sit for a few
minutes then scrub away.

Method #5
Drop two denture tablets in the mug, pour hot water over top then
soak overnight.

After soaking mugs and removing the stains, rinse and wash very well
before using-especially when using the bleach method.

Monday, November 28, 2011

Easter Creamy JELL-O JIGGLERS










total time 3 hr 50 min
prep 20 min
servings 2 doz. or 24 servings, 1 JIGGLERS® each


What You Need
2-1/2 cups boiling water
2 pkg. (6 oz. each) JELL-O Gelatin, any flavor
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
Assorted decorating gels

Make It
ADD boiling water to gelatin mixes in large bowl; stir 2 min. until
completely dissolved. Cool 30 min. at room temperature.

BEAT pudding mix and milk with whisk 2 min. Add to gelatin; stir
until well blended. Pour into 13x9-inch pan.

REFRIGERATE 3 hours or until firm. Dip bottom of pan in warm
water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin
into 24 shapes, being careful to cut all the way through gelatin to
bottom of pan. Remove JIGGLERS from pan. Decorate with gels
to resemble Easter eggs. Keep refrigerated

Chai Eggnog

Makes 4 to 6 servings

I consider it a crime to go through December without at least one
glass of eggnog. As it is a staple of the holiday party menu, most
recipes are for a crowd, but this makes just enough for a few friends--
you can always multiply the ingredients for a large batch.  This recipe
came to me when I was sipping a hot glass of aromatic chai, and
noted that the combination of spices reminded me of gingerbread,
so they would translate beautifully into that winter specialty,
eggnog. It doesn’t have any liquor in it, but some dark rum wouldn’t be amiss.

2 cups heavy cream
Three 3-inch cinnamon sticks
1 teaspoon black peppercorns
9 green cardamom pods, crushed
9 quarter-sized slices fresh ginger
1 teaspoon whole cloves
4 orange pekoe or Darjeeling tea bags
3 large eggs, separated
2/3 cup sugar

1. Combine the cream, cinnamon, peppercorns, cardamom, ginger,
and cloves in a small saucepan over medium heat. Remove from
the heat and add the tea bags. Let stand for 5 minutes. Strain through a
wire sieve into a heatproof bowl, pressing hard on the tea bags.

Let cool completely.

2. Beat the egg yolks and sugar in a medium bowl with an electric
mixer on high speed until the mixture is thickened and pale yellow.
On low speed, beat in the cream mixture.

3. Using clean beaters, beat the egg whites in a greaseproof medium
bowl with the mixer on high speed until soft peaks form. Fold the
whites into the yolk mixture. Cover and refrigerate until chilled, at
least 2 and up to 12 hours. Serve chilled.

General Freezing Information

Foods That Do Not Freeze Well
FoodsUsual UseCondition After Thawing Cabbage*, celery, cress,
cucumbers*, endive, lettuce, parsley, radishes
As raw salad Limp, water-logged,quickly develops oxidized color,
aroma and flavor Irish potatoes, baked or boiled
In soups, salads, sauces or with butter Soft,
crumbly, water-logged, mealy

Cooked macaroni, spaghetti or rice. When frozen alone for
later use Mushy, tastes warmed over Egg whites,
cooked In salads, creamed foods,sandwiches, sauces, gravy
or desserts Soft, tough, rubbery, spongy

Meringue In desserts Soft, tough, rubbery, spongy
Icings made from egg whites Cakes, cookies Frothy, weeps
Cream or custard fillings
Pies, baked goods Separates, watery, lumpy Milk sauces
For casseroles or gravies May curdle or separate

Sourcream
As topping, in salads Separates, watery Cheese or crumb toppings
On casseroles Soggy Mayonnaise or salad dressing
On sandwiches (not in salads)Separates GelatinIn salads or desserts
Weeps Fruit jelly Sandwiches May soak bread

Friedfoods All except French fried potatoes and onion rings
Lose crispness, become soggy* Cucumbers and cabbage can
be frozen as marinated products such as "freezer slaw" or "freezer
pickles". These do not have the same texture as regular slaw or pickles.

Effect of Freezing on Spices and Seasoning
Pepper , cloves, garlic, green pepper, imitation vanilla and some herbs
tend to get strong and bitter.
Onion and paprika change flavor during freezing.
Celery seasonings become stronger.
Curry develop a musty off-flavor.
Salt loses flavor and has the tendency to increase rancidity of any item
containing fat.
When using seasonings and spices, season lightly before freezing, and
add additional seasonings when reheating or serving.

Turkey Loaf with Portobello Sauce

Classic: Turkey Loaf with Portobello Sauce

Meatloaf is a homey food that became chic in recent years. You’ll
find it served in trendy gourmet restaurants, a witty addition to
elaborate menus. This recipe is a dressed-up version that calls for
ground turkey and is topped with fancy portobello mushrooms,
those meaty giants you can find in the produce section of most
supermarkets.
Have this meatloaf for dinner and then in a sandwich the next day
for lunch.

Preparation time: 25 minutes
Cooking time: 60 minutes
Yield: 4 servings

The meatloaf:
Nonstick cooking spray
1 medium onion, minced
1 stalk celery, minced
1 pound lean ground turkey
1/4 cup chopped parsley
1/4 cup fine bread crumbs
1/4 cup skim milk
1 egg white, lightly beaten
1 clove garlic, minced
1 teaspoon dried thyme leaves
1⁄4 teaspoon nutmeg
1⁄4 teaspoon pepper

The sauce:
2 teaspoons unsalted margarine (see the tip at
    the end of the recipe)
1 large portobello mushroom, cleaned and cut
    into small pieces (about 1 cup)
1 cup low-sodium chicken broth
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/8 teaspoon salt

1 Preheat the oven to 350 degrees.

2 For the meatloaf, coat a large skillet with cooking spray and place
over medium heat until hot. Add the onion and celery. Sauté, stirring
often, until translucent, about 5minutes.

3 Meanwhile, in a large bowl, combine the turkey, parsley, bread crumbs,
milk, egg white, garlic, thyme, nutmeg, and pepper. Add the onion and
celery and mix well.

4 Form into a loaf and place in a well-coated loaf pan. Bake 50 minutes
or until the internal temperature is 165 degrees.

5 For the sauce, melt the margarine in a saucepan placed over medium
heat. Add the mushrooms. Sauté, stirring, until tender.

6 Remove from the heat. Add the chicken broth, nutmeg, pepper, and
salt. Return to heat. Cook until fragrant and slightly thickened, 5 minutes.

7 When the meatloaf is cooked, unmold, slice, and place portions on
warmed dinner plates.

8 Ladle mushroom sauce over sliced turkey loaf.

Tip: Look for brands of margarine that aren’t made with hydrogenated
oils, which contain trans fatty acids.

Tip: Ground turkey is a great substitute for ground beef. Choose
ground turkey without skin, for the greatest savings in the saturated
fat department. Use ground turkey anywhere you’d use beef, such as
pasta sauce, burgers, or casseroles.

Per serving: calories 203 (From Fat 32); Fat 4g (Saturated 1g);
Cholesterol 76mg; Sodium 243mg; Carbohydrate 11g
(Dietary Fiber 2g); Protein 31g.

Turnips and Rutabagas

Most cooks consider root vegetables to be humble ingredients, and
turnips and rutabagas have been relegated to the lowest rung.

Unimpressive in appearance, their pungent flavor more than makes up
for their bland looks. The cabbagelike aroma is a defense mechanism
in the plants, but it doesn’t discourage intrepid cooks.

I look forward to using these two vegetables to add spark to my winter
cooking. They are most popular when combined with other ingredients
to balance their more sulfurous aromas. I often cook
them with apples and pears to bring a touch of sweetness, or with
starchy potatoes to give them extra body.

Turnips aren’t only appreciated for the bulbous roots, but also for
their peppery green tops. The tops are usually trimmed and sold separately.
New greens will continue to sprout from the turnips.  Turnips with tiny sprouting
greens will be older, and their sharpness will be well developed.

Also called Swedes or yellow or waxed turnips, rutabagas are actually
a cross between regular turnips and a wild cabbage.

They can grow to an admirable girth, and their skins are often shellacked
with thick wax to give them a longer shelf life.
Rutabagas are very popular in New England, and many a holiday
meal isn’t considered complete without mashed “turnips.” However,
when I have tried to make my favorite rutabaga dishes on the West
Coast with small, unwaxed rutabagas, I have found them impossible
to cook to tenderness, even after boiling for hours. This could be
because rutabagas become pithy and hard when grown during
warm weather. So hold out for “authentic” big old rutabagas grown
in cold climes.

Sunday, November 27, 2011

Eva Longoria’s chunky guacamole

















The secret to Eva Longoria's guacamole is to keep it chunky and
to use lemon instead of lime juice.

SUPPLIED
From Eva's Kitchen:  Cooking With Love For Family and Friends

Eva Longoria's Chunky Guac
3 avocados, cut in 1/2-inch (1-cm) dice
2 ripe-firm tomatoes, cut in 1/2-inch (1-cm) dice
1/2 medium white onion, finely chopped
1/2 cup (125 mL) cilantro leaves, chopped
1 serrano chili, stemmed, minced with seeds
1/4 cup (60 mL) fresh lemon juice (from about 2 lemons)
1 tsp (5 mL) kosher salt, or to taste
Tortilla chips for serving (optional)

In medium bowl, combine avocados, tomatoes, onions, cilantro, chilies,
lemon juice and salt. Stir gently until well combined.

Serve guacamole with tortilla chips, if desired.

Makes about 4 cups (1L).

Garlic Chicken Fried Chicken










Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 35 Min
Yield 4 servings

Ingredients
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Directions
1.In a shallow dish, mix together the garlic powder, pepper, salt,
paprika, bread crumbs and flour. In a separate dish, whisk together
the milk and egg.

2.Heat the oil in an electric skillet set to 350 degrees F (175
degrees C). Dip the chicken into the egg and milk, then dredge
in the dry ingredients until evenly coated.

3.Fry chicken in the hot oil for about 5 minutes per side, or until the
chicken is cooked through and juices run clear. Remove from the
oil with a slotted spatula, and serve.

Baked Fish

Ingredients
4 Catfish (or fish of choice) filets
Greek Seasoning
Garlic Powder,
Liquid Smoke
Paprika,
Lemon Juice
Lemon Pepper, optional

Preparation
Line a baking pan with foil.  Brush lemon juice on filets.
Sprinkle both sides of filets with garlic powder, Greek
seasoning, and paprika. Sprinkle a small amount of liquid smoke
on top of each filet. Bake at 375 for 40 minutes or until fish
is done. You may add lemon pepper if desired.

MARINATED SALMON STEAKS

2 lb. fresh or frozen salmon steaks
1/2 c. lemon juice
1/3 c. sliced green onion
1/4 c. cooking oil
3 tbsp. snipped parsley
3 tbsp. chopped green pepper
1 tbsp. sugar
2 tsp. dry mustard
1/8 tsp. cayenne

Thaw fish if frozen. Bring 1 cup water to boil in a 10 inch skillet.
Sprinkle salmon with a little salt. Place half of the fish on a greased
rack in a pan so fish does not touch water. Cover pan tightly and
steam for 5-7 minutes or until fish flakes easily when tested with a
fork. Carefully remove fish to a shallow dish. Repeat with remaining dish.

In a screw top jar combine remaining ingredients and 3/4 teaspoon
salt. Shake vigorously to combine. Pour over fish, cover, chill several
hours or overnight, spooning mixture over fish several times. Drain
before serving and spoon vegetables over fish.

Salmon Brine for Smoking

In a 5 gal. bucket lined with household garbage bag:
1 cup Non-Iodized salt.
It is very important that you use this salt only as any other will
ruin your fish.
2gal cold water
2 lbs dark brown sugar
1 bottle red or white wine
1 32 oz bottle Teriyaki sauce
6 oz. each of garlic and onion powder
4 oz of pickling spice
1 oz. each of cinnamon and mace
1 large bottle of Italian seasoning

Combine all ingredients and let stant 1 hour

Marinate fish in brine for 12 - 24 hours stirring or agitating every
2 hrs or so .

Remove fish from brine and rinse brine off thoroughly in cold
running water.

Let fish air dry for at least 1 hour, you want the flesh to get a
"tacky" surface on it.

Place fish in smoker (do not use a barbeque). Distribute fish on
the racks evenly to make sure there is plenty of space between
pieces.

A filet of salmon will take between 8 to 24 hrs to smoke depending on
size of the filet and the desired amount of doneness. A 10 lb
salmon will yield 2-3.5 lb. fillets that will take at least 12 hrs to
smoke for a soft texture.

Saturday, November 26, 2011

Chocolate Meringue Cookies










  • 6 egg whites, room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1-1 /2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened chocolate cocoa
  • 1/2 cup granulated sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1/8 teaspoon ground cinnamon
Preheat oven to 250 degrees F. Line cookie sheets with parchment
paper or use the silicone baking mats to prevent the cookies from sticking.

In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.

In a large bowl using your electric mixer, beat egg whites until
foamy/frothy. While beating to the frothy stage, add salt, cream of
tartar, and vanilla extract. After reaching the frothy stage, add the
cocoa/sugar mixture (1 tablespoons at a time) while continuing
beating until the egg whites are stiff and glossy.

Drop batter by tablespoonfuls onto prepared baking sheets (1-inch apart).

In a small bowl, combine the remaining 1 teaspoon cocoa and
cinnamon. Using a sieve or a sifter, sprinkle mixture over the
non-baked cookies.

Bake 90 minutes; turn off the oven, open the door slightly (secure
with a wooden spoon), and allow cookies to cool in the oven.
Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies

Chuck Wagon Baby Back Ribs











For a fresh twist on classic barbecue ribs, smother the meat in a mixture
of dry red wine, pineapple juice, honey, cider vinegar, soy sauce,
mustard, bourbon, and hot pepper sauce.


Makes: 4 to 6 servings
Prep: 20 minutes
Grill: 1-1/2 hours

Ingredients
  • Chuck Wagon Rub (see recipe below)
  • 4 to 5 pounds pork loin back ribs
  • 1 cup dry red wine
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/2 cup cider vinegar
  • 1/2 cup soy sauce
  • 1/4 cup yellow mustard
  • 2 tablespoons bourbon
  • 1 teaspoon bottled hot pepper sauce
  • Bottled barbecue sauce (optional)
Directions
1. Sprinkle Chuck Wagon Rub evenly over both sides of ribs; rub
in with your fingers. If desired, cut ribs into 2- to 3-rib portions.

2. For sauce, in a large bowl stir together wine, pineapple juice,
honey, cider vinegar, soy sauce, mustard, bourbon, and hot pepper
sauce; set aside.

3. Place rib portions, bone sides down, in a large roasting pan.
* Prepare grill for indirect grilling, except omit drip pan. Test for
medium heat above center of grill. Place roasting pan on grill rack in
 center of grill (not over heat). Pour sauce over ribs. Cover the grill
(do not cover pan with foil) and grill for 1-1/2 to 1-3/4 hours or
until ribs are tender, spooning sauce over ribs every 20 to 25 minutes.

4. Remove roasting pan from grill. Remove ribs from sauce. Discard
sauce. If desired, rearrange coals for direct grilling. Place ribs on the
grill rack directly over the coals for 10 minutes, turning once. If desired,
serve with bottled barbecue sauce. Makes 4 to 6 servings.

*Note: To keep roasting pan from blackening, wrap the outside with heavy foil.

Chuck Wagon Rub:  In a small bowl combine 1 tablespoon freshly
ground black pepper; 2 teaspoon kosher salt or sea salt; 2 teaspoons
chili powder; 1 teaspoon sugar; 1 teaspoon onion powder; 1 teaspoon
garlic powder; 1 teaspoon dried oregano, crushed; and 1 teaspoon dried parsley.

Nutrition Facts
Servings Per Recipe 4 to 6 servingsCalories731, Total Fat (g)21,
Saturated Fat (g)7, Cholesterol (mg)135, Sodium (mg)3106,
Carbohydrate (g)52, Fiber (g)2, Protein (g)68, Vitamin C (DV%)18,
Calcium (DV%)10, Iron (DV%)27,
Percent Daily Values are based on a 2,000 calorie diet

Angel Heart Biscuits with Sausage


Categories : * July * Southern Living 1987
  • 1 package dry yeast
  • 2 cups warm water (105° to 115°) -- divided
  • 1 egg -- beaten
  • 1/4 cup sugar
  • 1/4 cup butter or margarine -- melted
  • 4 cups self-rising flour
  • 2 teaspoons chopped chives
  • melted butter or margarine
  • 2 8-ounce packages brown-and-serve sausage patties

Dissolve yeast in 1/2 cup warm water in a large
mixing bowl. Add egg, sugar, butter, and
remaining 1 1/2 cups water; stir until smooth.
Gradually stir in flour and chives. Spoon into
greased cast-iron, heart-shaped muffin pans or
regular muffin pans; bake at 400° for 20 to 25
minutes or until golden. Brush with melted butter .

Cut sausage patties, using a 1 1/2-inch,
heart-shaped cookie cutter; cook in a large
skillet until thoroughly heated, turning once.
Split biscuits, and insert sausage. Serve immediately.

Note: Dough baked in regular muffin pans will
look more like muffins than biscuits; spoon less
batter in the pans so that they won't rise as high as muffins.

Description:
"Southern Living 1987 July - A Southern Breakfast In Just Minutes"

Source:
"Southern Living® 1987 Annual Recipes"

Coffee Rubbed Rib Eye Steak

  • 1/4 cup ancho chili powder
  • 1/4 cup finely ground espresso
  • 2 TBS Spanish paprika
  • 2 TBS dark brown sugar
  • 1 TBS dry mustard
  • 1 TBS kosher salt
  • 1 TBS ground black pepper
  • 1 TBS ground coriander
  • 1 TBS dried oregano
  • 2 tsp ground ginger
  • 2 tsp chili de arbol powder (or another chile powder)

  • 2 rib-eye steaks, 2” thick, approximately 1.5 lbs /ea
  • Canola or Picual olive oil
  • Salt and coarsely ground black pepper

Preheat oven to 425 degrees F. Combine all spices in a bowl.

Preheat a cast iron pan over high heat. Brush each side of the steak
with oil and then season each side liberally with salt and pepper.
Rub 2 TBS of the coffee rub onto 1 side of each steak.

Sear the steak, rub side down until golden brown, about 3 to 4 minutes.
Flip the steak over, cook for 2 minutes and then transfer to a baking
sheet, place in oven and roast to medium-rare, about 8 to 10 minutes.
Remove and let rest 5 minutes before slicing and serve seasoned
side up. – Adapted from Bobby Flay

Egg Salad & Cucumber Sandwiches

Recipe By :Contest winner from Simple and Delicious

Categories : !! BlueRibbon Sandwiches
  • 1/2 cup chopped red onion
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 hard-cooked eggs -- chopped
  • 1 large cucumber -- sliced
  • 1 tablespoon dill weed
  • 12 slices sourdough bread -- toasted

Nutrition Facts One serving: 1 sandwich
Calories: 458 * Fat: 25 g * Saturated Fat: 6 g
Cholesterol: 296 mg * Sodium: 823 mg
Carbohydrate: 41 g * Fiber: 2 g * Protein: 17 g

SERVINGS: 6
TIME: Prep/Total Time: 15 min.

In a small bowl, combine the first six ingredients. Add eggs; stir
gently to combine. In another bowl, toss cucumber and dill. Spread
egg salad over six slices of toast; top with cucumbers and remaining
toast. Serve immediately. Yield:  6 servings.

Description:
"Cool, crisp cucumber adds a summery crunch to these tasty egg
sandwiches with just a little kick. Kelly sometimes substitutes rye
bread for sourdough and adds celery.
Kelly McCune - Westerville, Ohio"

Source:
http://www.tasteofhome.com/recipes/Egg-Salad---Cucumber-Sandwiches

Friday, November 25, 2011

Asian Coleslaw










I recently had a lovely Asian coleslaw at a local grill, that was served
with an ahi tuna burger.  This is my attempt to recreate that coleslaw,
and I think I've come pretty close.

The dressing on this salad is peanut-based.  If you have a food allergy
to peanuts, you can substitute tahini for the peanut butter (or leave
it out all together), and toasted sesame seeds for the peanuts.

Ingredients
1 Tbsp creamy peanut butter
6 Tbsp vegetable oil
1/2 teaspoon toasted (dark) sesame oil
4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is
     not available, add a teaspoon or two of sugar to regular rice vinegar)
4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
1/2 cup grated carrots
1/4 cup toasted, salted, shelled, peeled peanuts

Optional
Chopped fresh cilantro
Thinly sliced green onions or chives

Prepare dressing. Place peanut butter in a medium bowl. Add the
vegetable oil and the toasted sesame oil and whisk until nicely smooth.
Whisk in the seasoned rice vinegar and do a taste test. Depending on
how you like your dressing, how salty your peanut butter is, how
seasoned your rice vinegar is, you may want to add a little more
vinegar, a little more sugar, or a little salt. (Makesabout3/4cupofdressing.)

Toast the peanuts. Although the roasted peanuts from the store may
already be cooked, you'll get even better flavor with just a little
toasting. Heat a small skillet on medium high heat and add the nuts
to the pan. Do not ignore or the nuts can easily burn. Stir a little with
a wooden spoon until the peanuts begin to get browned in spots
and you can smell the toasting aromas. Remove peanuts from pan
to a dish.

In a large bowl, toss the sliced cabbage, grated carrots, and peanuts
together, and any other optional ingredients you care to add (like a
little chopped cilantro or green onions). Right before serving, mix
in the dressing.

Great with fish or burgers.

Serves 4.

Classic Carrot Salad










Grated carrot salad has to be one of the easiest dishes in the world to
prepare, as well as being pretty kid-friendly and good for you. The
proportions of this recipe are flexible, depending on what you have
on hand. Many traditional carrot salad recipes also call for crushed
pineapple, but I think with the apples, raisins, and carrots it's sweet
enough.

3-4 cups freshly grated carrots
1/2-1 cup raisins
1 large apple, cored and chopped
1/4 to 1/3 cup mayonnaise

Method
Combine all ingredients in a medium sized bowl.

Fruitcake Muffins

Makes 12 muffins

Fruitcake is a love-it-or-leave it proposition. If you’re in the latter camp,
pass on. But if you’re one of those devotees who understands the
pleasure of moist, dense fruitcake served at the holidays, these
muffins might be just what you’ve been looking for— with one
difference: they’re quite light, thanks to the beaten egg whites,
which give the batter a lift. But they still have a cakelike crumb,
thanks to beating the sugar into the yolks.

Nonstick spray or paper muffin cups
1/2 cup chopped glacéed cherries
1/4 cup dried currants
1/4 cup chopped dried apricots
1/2 cup brandy
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 large eggs, separated, at room temperature
1/2 cup sugar
3/4 cup buttermilk (regular or low-fat)
10 tablespoons (11/4 sticks) unsalted butter, melted and cooled
1/3 cup unsulphured molasses
1 teaspoon vanilla extract
1/2 cup chopped toasted pecans

1. Position the rack in the center of the oven and preheat the oven to 400F.
To prepare the muffin tins, spray the indentations and the rims around
them with nonstick spray, or line the indentations with paper muffin cups.
If using silicon muffin tins,spray as directed, then place them on a baking sheet.

2. Combine the cherries, currants, apricots, and brandy in a small bowl;
set aside for 10 minutes.

3. Meanwhile, whisk the flour, baking soda, baking powder, salt, ginger, and
allspice in a medium bowl until well combined. Set aside.

4. Place the egg whites in a second medium bowl that is clean and dry. Beat
with an electric mixture at high speed until soft peaks form, about 3 minutes.
Set aside as well.

5. In a large bowl, whisk the egg yolks just until lightly beaten; then add the
sugar and continue whisking until the mixture is thick and sunny yellow, about
3 minutes.  Whisk in the buttermilk, melted butter, molasses, and vanilla
extract until smooth.

6. Using a wooden spoon, stir in the fruit and any remaining rum into the egg
yolk mixture, then stir in the pecans until well distributed. Stir in the flour mixture
until incorporated. Then gently fold in the beaten egg whites until no streaks of
white are visible.

7. Fill the prepared tins three-quarters full. Use additional greased tins  or small,
ovensafe, greased ramekins for any leftover batter, or  reserve the batter for
a second baking.  Bake for 20 minutes, or until the muffins are light brown,
with firm, rounded tops. A toothpick inserted into the center of one muffin
should come out clean.

8. Set the pan on a wire rack to cool for 10 minutes. Gently rock each
muffin back and forth to release it. Remove the muffins from the pan
and cool for 5 minutes more on the rack before serving. If storing or
freezing the muffins, cool them completely before sealing in an airtight
container or in freezer-safe plastic bags. The muffins will stay fresh
for up to 2 days at room temperature or up to 3 months in the freezer.

Honey Fruit Muffins: Substitute 1/3 cup honey for the molasses.

Island Fruitcake Muffins: Substitute coconut rum for the brandy and
chopped toasted unsalted cashews for the pecans.

Rum Raisin Fruitcake Muffins: Use white or gold rum instead of
brandy. Omit the glacéed cherries, currants, and dried apricots; use 1 cup
raisins instead

Hazelnut Muffins

Makes 12 muffins
Hazelnuts, high in protein, calcium, and vitamin E, have been harvested
and eaten in Europe for millennia. They were considered a cure-all by some
medieval theologians and physicians, prescribed for everything from a dry
cough to oily skin. We can’t offer such promises for these muffins—but we
can vouch for the brilliant aroma of toasted hazelnuts. Here, we’ve added a
chopped apple to balance the hazelnuts’ natural dryness. We prefer this muffin
the old-fashioned way: with a glass of cold milk.

Nonstick spray or paper muffin cups
1 cup whole hazelnuts
11/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup packed light brown sugar
1/2 cup yogurt (regular, low-fat, or nonfat)
1 cup milk (whole, low-fat, or nonfat)
1 teaspoon vanilla extract
1 large sweet apple, such as Red Delicious or Braeburn, peeled

1. Position the rack in the center of the oven and preheat the oven
to 400f. To prepare the muffin tins, spray the indentations and the
rims around them with nonstick pray, or line the indentations with
paper muffi n cups.  If using silican muffin tins,
spray as directed, then place them on a baking sheet.

2. Spread the hazelnuts on a baking sheet and place them in the oven
for 5 minutes, until lightly browned and very fragrant, stirring
occasionally. Remove from the oven and cool for 5 minutes.
Wrap the toasted nuts in a clean kitchen towel; gather the
towel into a loose bundle, and rub the nuts inside together,
using the towel as an abrasive surface to remove the papery
hulls. You’ll need to open the towel occasionally
and pick out any nuts that have lost their hulls. However,
when done, a few specks of hull may still adhere to some of the nuts.

3. Coarsely chop 1/2 cup of the nuts and set them aside. Place the
remaining 1/2 cup nuts in a food processor fitted with the chopping
blade. Process for about 20 seconds or until the nuts are finely
ground, like cornmeal—do not process until they become a paste.
Transfer the ground nuts to a medium bowl and whisk in the all-purpose
flour, whole wheat flour, baking powder, and salt. Set aside.

4. In a large bowl, whisk the egg and sugar until thick and pale brown,
about 2 minutes.  Whisk in the yogurt until smooth, then whisk in the
milk and vanilla extract.

5. Grate the apple into the bowl, using the large holes of a box grater.
Add the remaining chopped nuts and stir until the apple and nuts are
well combined with the wet ingredients. Use a wooden spoon to stir
in the prepared flour mixture, taking care
not to overmix, but simply stirring until the flour is evenly distributed.

6. Fill the prepared tins three-quarters full. Use additional greased tins
or small, ovensafe, greased ramekins for any leftover batter, or reserve
the batter for a second baking. Bake for 20 minutes, or until the
muffins are golden brown with rounded tops.  A toothpick inserted
in the center of one muffin should come out fairly clean with a crumb
or two attached.

7. Set the pan on a wire rack to cool for 10 minutes. Gently tip each
muffin to one side to make sure it isn’t stuck. If one is, gently rock it
back and forth to release it.  Remove the muffins from the pan and
cool them for 5 minutes more on the rack before serving. If storing
or freezing the muffins, allow them to cool completely before sealing
in an airtight container or in freezer-safe plastic bags. The muffins
will stay fresh for up to 24 hours at room temperature or up to
1 month in the freezer.

Chocolate Iced Hazelnut Muffins: Ice the cooled, baked muffins
with chocolate and hazelnuts.
Chocolate Icing
M a k e s a b o u t 1 1/ 4 c u p s, e n o u g h for 1 2 mu ffi n s

This fudgy icing makes a luxurious addition to any muffin. It’s best
applied within an hour of when it’s made, although it will keep for up
to 1 day at room temperature.

2 ounces unsweetened chocolate, chopped
1/4 cup water
2 tablespoons light corn syrup
1/4 teaspoon salt
2-1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

1. Place the chocolate in a medium bowl and set aside.

2. Combine the water, corn syrup, and salt in a small saucepan; stir
until the salt dissolves.  Set the pan over medium heat. Do not
stir—the moment the mixture comes to a simmer, remove the pan
from the heat. Pour the hot syrup over the chopped chocolate and
stir until the chocolate has melted. Add the vanilla and stir until incorporated.

3. Spread about 11/2 tablespoons icing on each cooled muffin using a
spoon or rubber spatula. Alternatively, dip the cooled muffin tops into
the chocolate icing, allowing any excess to drip back into the bowl,
then turn the muffin right side up and allow the icing to cool and set before
serving.

-------------------------------

:Hazelnut Cherry Muffins: Stir in 1/2 cup dried cherries with the
shredded apple.

Hazelnut Chocolate Chip Muffins: Add 1/2 cup milk chocolate or
semisweet chocolate chips with the flour.

Hazelnut Cinnamon Muffins: Top the muffins with Cinnamon
Sugar Topping before baking.

Cinnamon Sugar Topping
M a k e s  a b o u t  1/ 4 c u p,  e n o u g h  fo r  12 m u ffi n s

Cinnamon toast is one of life’s pleasures. While this topping is for
muffins, not bread, the results are just as euphoric.

1/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 tablespoon unsalted butter, melted and cooled

1. In a small bowl, mix the sugar and cinnamon with a fork until well
blended. Add the melted butter and stir until uniform.

2. Before baking, sprinkle evenly on top of your muffins, approximately
1 teaspoon on each.

You can vary this topping endlessly by reducing the ground cinnamon to
1 teaspoon and adding 1/2 teaspoon of any of the following: ground ginger,
grated nutmeg, ground mace, ground cardamom, or ground cloves.

------------------------------------

Hazelnut Crumb Muffins: Top the muffins with Crumb Topping before
baking.

Crumb Topping
M a k e s a b o u t 1/ 2 c u p, e n o u g h for 1 2 mu ffi n s

This basic topping is made with bread crumbs for a light, crunchy,
and not-toosweet cap on any muffn.

2 tablespoons unsalted butter, melted and cooled
2 tablespoons packed light brown sugar
1/4 cup plain dry breadcrumbs
2 teaspoons all-purpose flour

1. Stir the melted butter and sugar with a fork in a small bowl until
blended. Stir in the breadcrumbs and flour until the mixture can be
pressed into clumps between your fingers.

2. Before baking, sprinkle the topping evenly on the muffin tops by
squeezing and crumbling the mixture between your fingers, using
approximately 2 teaspoons per muffin.