My father served in the military and was stationed in Cambodia, Vietnam ,Laos, Thailand and Korea during some of those years . He loved to cook and taught me to make eggrolls when I was around 9 yrs.old. I actually had to make the eggroll wrappers and that was not an easy task. Yup he yelled at me to make sure I cooked the wrappers big enough and thin enough. Now it's easier to go buy eggroll and wonton wrappers at the closest supermarket or Asian market. I made some of the eggrolls por and some shrimp. Why ? I don't know . I just wanted to do something different. I also made Shrimp fried rice and I will give you that recipe following the eggroll. Let's begin shall we:
Ingredients:
1 large head of cabbage( shredded)
1 carrot (cut julienne style but very thin) To make this a much easier recipe, go to the supermarket and buy a 16 oz bag of shredded coleslaw. It will have the cabbage and the carrot already shredded for you.
6oz can bamboo shoots sliced( you will need to strain and cut into smaller portions)
3/4 cup of dried sliced wood ear mushrooms or 1 small can of straw mushroom (strained)
6 oz can of sliced water chestnut ( strain and cut into smaller pieces)
4 tblsp vegetable oil
1teasp MSG (Monosodium Glutamate)
1tblsp granulated sugar
1/4 cup soy sauce
In large wok or frying pan add oil and heat .
Add cabbage, carrot, bamboo shoots,waterchestnut,mushroom,MSG , sugar and stirfry about 3 minutes.
Add soysauce and stirfry about another 2- 3 minutes.
Remove from heat and spread out thinly on cookie sheet and place in refridgerator to cool.
Pork recipe:
1 package thinly sliced boneless pork chop
1 package of Char Sieu Powder ( Roast Red Pork powder)( Avail. at most Asian Markets)
In large freezer bag add Char Sieu Powder and 3/4 cup of water and mix well. Then add the thin slice pork cutlets. Marinate about 1 hour prior to cooking.
Preaheat oven to 375 , place pork on small cookie sheet and cook about 15 minutes or till done . Remove and let cool. Cut into strips then cut strips into cubes.
You will need 1 can of baby shrimp( strained and rinsed) about the size of a tuna fish can;
Place half of cabbage mixture in 1 bowl and add pork. Place other half of cabbage mixture in another bowl then add shrimp.
To wrap :
2 egg whites( whipped with a fork)
1 Pkg. Eggroll wrappers ( about 18)
Read the Directions ! lol No actually it's a lot easier than you think. Place wrapper in the shape of a diamond in front of you. Place about 2 tblsp maybe 3 tblsp of mixture in center of diamond and sort of make it a log shape. Fold bottom of diamond up over the mixture almost as if folding the diamond in half. Take the outside ends of the diamond and place them over the bottom that you just folded up.Using a brush , brush eggwhite along the remaning top of eggroll then roll the bottom up towards the top. You should have what looks like a raw uncooked eggroll. Seriously Read the Instructions on the eggroll wrapper package. It helps.
In Large Frypan melt a lot of vegetable shortening till hot. Add each eggroll and fry trying to turn each eggroll. I actually had to use a metal calender to help keep the eggrolls submerged while frying. Each eggroll only took about 3-5 minutes and they were very good. Oh you want to have some paper bags to put the eggroll on after cooking so the oil gets soaked up.
It's a tough one to make as far as the wrapping and rolling goes but it will be satisfying.
Hoping to inspire and motivate Foodies everywhere with tantalizing recipes!
Monday, September 5, 2011
The Sauce
Sauce ? Gravy? So many different things to say. However , being Italian , my family always said tomato sauce. Gravy was for Beef, Poultry and Mashed potatos. It took many years to get this recipe perfected and there are so many great things to add to make it different . It is easily frozen for later use as well. This is very easy to make it just takes time. Waking up at 8 A.M. on a sunday morning smelling garlic sauteeing was a treat in my family growing up, and you also knew what was to follow that afternoon at about 3:30. I also start this recipe early on sunday unless I will be making Lasagna or Stuffed Shells. You see I need the sauce, so it has to be made Saturday so I can also make the other 2 dishes as well on saturday so Sunday is easy. Got it ? Good!
Ingredients:
3 24oz cans Tomato sauce(open prior to cooking)
1 18oz can Tomato paste(open on both sides of can prior to cooking. It's a little trick)
4 cloves of garlic sliced thin (remember I use a truffle slicer but can be done with razor blade)
you can use a teaspoon full of the Minced Garlic that you have in that little jar in the fridge
1/3 cup of fresh chopped Flat Leaf Parsley ( You can use Curly Parsley)
1/4 teasp of salt
1 teasp cracked Black pepper
Olive oil
In Large pot add 4 0r 5 tblsp of olive oil, Heat on med and add parsley, garlic,pepper and salt. Sautee about 2 -3 min till garlic just starts to turn brown.
Quickly add all the tomato sauce But... after adding the tomato sauce, fill each can 1/2 way with water and swish around to gather up sauce that didn't come out of can then dump that in. It's actually a good way to clean the can too.
Next add the tomato paste. Now slowly push one bottom of the can . As the top part of can comes out slide it across edge of can to remove saving the paste inside of the can. Keep pushing the bottom of can all the way through but be careful not to let the whole thing plop into the tomato sauce with the bottom piece of the can( wow that can is clean too). If it does remove the bottom piece of can then with a wooden spoon stir the paste into the sauce. Bring to boil then cover and lower to simmer for about 4 - 5 hrs stirring about every 20 minutes.
Have a little Italian bread to dip into sauce from time to time to taste it. Sometimes you may want to add some more salt. Maybe some more Pepper. On occasion about a half a glass of red wine can change the flavor and make your sauce a bit richer. Some folks like their sauce sweeter and will add a little sugar.
Some great Ideas for creating a sauce even better: Before adding the sauce to your pot Here are a few things my Family and I do to create an even more spectactular dinner.
Add six or eight sausage links to the parsley and garlic and saute them a little . We use about 6 sweet and 6 hot Italian sausage links . They usually come in a package of about six to eight. I especially like Luonghini Brand. Oh dont worry they cook in that sauce wonderfully and add some great flavor.
We will also take chunks of pork, stew beef and veal and saute that before adding the Cans of sauce. Oh with or without bones.
Chicken works too , yes even hearts, neck, gizzard and liver. Bone in or not ,just remember to saute with the garlic and parsly first. Don't mean to gross you out but as my Italian grandfather used to say ," You can eat everything on the chicken except for the cluck, everything on the cow except for the moo and everything on the pig except for the squeal!" I'll tell ya about pigs feet and pig ears later lol.
Now finally some are wondering ," What about the Meatballs!"
Recipe:
1 1/2 lb of ground beef
2 eggs
1/3 cup chopped parsley
a Little salt and pepper
1/4 cup shredded Pecorino Romano cheese
1/2 cup of bread crumbs
Mix all ingredients in bowl. Mix well with your hands until well blended together.
Form meatballs bigger than a golf ball but not as big as a tennis ball. Pic the size you like . My size usually makes about a dozen.
Now old school cooking would be to brown all sides in a frying pan. I actually go a little easier and bake them in a preheated 375 oven for about 15 minutes or until it is browned all around the outside. I carefully place the raw meatballs on a cookie sheet covered with foil.( Saves the clean up time). When all browned outside I carefully drop each meatball into the sauce that has been cooking on the stove with the sausage in it. Oh the Meatballs get put in the stove just as I am about to start my sauce. That way when added to the sauce they have all day to finish cooking. Oh this is how I make my sauce with the sausage and meatballs.
It is a lot of sauce and that is why after having guests I make sure I have some good ziploc freezer bags in all sizes. Why ? So I can freeze my sauce individually as to being used another time . Add the ziploc to boiling water and in about 15 minutes you have it ready to go over your pasta on a wednesday night.( Easy and Delicioso)
Ingredients:
3 24oz cans Tomato sauce(open prior to cooking)
1 18oz can Tomato paste(open on both sides of can prior to cooking. It's a little trick)
4 cloves of garlic sliced thin (remember I use a truffle slicer but can be done with razor blade)
you can use a teaspoon full of the Minced Garlic that you have in that little jar in the fridge
1/3 cup of fresh chopped Flat Leaf Parsley ( You can use Curly Parsley)
1/4 teasp of salt
1 teasp cracked Black pepper
Olive oil
In Large pot add 4 0r 5 tblsp of olive oil, Heat on med and add parsley, garlic,pepper and salt. Sautee about 2 -3 min till garlic just starts to turn brown.
Quickly add all the tomato sauce But... after adding the tomato sauce, fill each can 1/2 way with water and swish around to gather up sauce that didn't come out of can then dump that in. It's actually a good way to clean the can too.
Next add the tomato paste. Now slowly push one bottom of the can . As the top part of can comes out slide it across edge of can to remove saving the paste inside of the can. Keep pushing the bottom of can all the way through but be careful not to let the whole thing plop into the tomato sauce with the bottom piece of the can( wow that can is clean too). If it does remove the bottom piece of can then with a wooden spoon stir the paste into the sauce. Bring to boil then cover and lower to simmer for about 4 - 5 hrs stirring about every 20 minutes.
Have a little Italian bread to dip into sauce from time to time to taste it. Sometimes you may want to add some more salt. Maybe some more Pepper. On occasion about a half a glass of red wine can change the flavor and make your sauce a bit richer. Some folks like their sauce sweeter and will add a little sugar.
Some great Ideas for creating a sauce even better: Before adding the sauce to your pot Here are a few things my Family and I do to create an even more spectactular dinner.
Add six or eight sausage links to the parsley and garlic and saute them a little . We use about 6 sweet and 6 hot Italian sausage links . They usually come in a package of about six to eight. I especially like Luonghini Brand. Oh dont worry they cook in that sauce wonderfully and add some great flavor.
We will also take chunks of pork, stew beef and veal and saute that before adding the Cans of sauce. Oh with or without bones.
Chicken works too , yes even hearts, neck, gizzard and liver. Bone in or not ,just remember to saute with the garlic and parsly first. Don't mean to gross you out but as my Italian grandfather used to say ," You can eat everything on the chicken except for the cluck, everything on the cow except for the moo and everything on the pig except for the squeal!" I'll tell ya about pigs feet and pig ears later lol.
Now finally some are wondering ," What about the Meatballs!"
Recipe:
1 1/2 lb of ground beef
2 eggs
1/3 cup chopped parsley
a Little salt and pepper
1/4 cup shredded Pecorino Romano cheese
1/2 cup of bread crumbs
Mix all ingredients in bowl. Mix well with your hands until well blended together.
Form meatballs bigger than a golf ball but not as big as a tennis ball. Pic the size you like . My size usually makes about a dozen.
Now old school cooking would be to brown all sides in a frying pan. I actually go a little easier and bake them in a preheated 375 oven for about 15 minutes or until it is browned all around the outside. I carefully place the raw meatballs on a cookie sheet covered with foil.( Saves the clean up time). When all browned outside I carefully drop each meatball into the sauce that has been cooking on the stove with the sausage in it. Oh the Meatballs get put in the stove just as I am about to start my sauce. That way when added to the sauce they have all day to finish cooking. Oh this is how I make my sauce with the sausage and meatballs.
It is a lot of sauce and that is why after having guests I make sure I have some good ziploc freezer bags in all sizes. Why ? So I can freeze my sauce individually as to being used another time . Add the ziploc to boiling water and in about 15 minutes you have it ready to go over your pasta on a wednesday night.( Easy and Delicioso)
Sunday, August 7, 2011
Stuffed Squash and Zucchini Flowers
A great pass around hors d oeuvre or just a nice side dish. You may have to start a garden for this one. This isn't a quick one either it takes a little time and patience. The plants don't flower overnight.LOL
12 to 18 flowers : When picking the flowers from your garden make sure to clip about an inch and a half below the flower so you have a stem
8 0z container of Whole Milk Riccotta Cheese
Tblsp. Cracked Black Pepper
2 large eggs
2 tblsp of shredded Pecorino Romano Cheese. Not the fine ground.
1 Can Fresh Jumbo lump Crabmeat
Batter mix of some kind wheter it be a Beer Batter or Fish Batter. Do not use a coating style. Use a Batter style
1 can of Vegetable Shortening. The solid kind . You know it looks white and has a texture of say a jar of Vaseline.lol
Mix all ingredients except for the flowers and the batter in a mixing bowl. Do this by hand with a nice wooden spoon.
Fill the flowers carefully with the Ricotta mixture making sure that it cant leak out of the flower . Tighten up the tips so that the flower looks like an un opened Bud. Don't make the flowers too thin either. They can be nice and plump.
In a deep pan add the vegetable shortening and turn stove on so it melts and becomes very hot . Make sure you have a good amount of oil because your going to be deep frying those flowers.
Make your batter. Holding the Flower from the stem carefully dip the whole flower into the Batter covering the whole flower . Then Carefully place the battered Flower into the Hot oil. Carefully! Don't burn yourself . Cook until that batter becomes crispy and golden brown.
Remove the flower from oil and place on a folded paper bag . That helps remove the dripping oil on the Batter and keeps it crispy.
A nice glass of Pinot Grigio or even a Portuguese Vinho Verde compliments these tasty crispy buds.
12 to 18 flowers : When picking the flowers from your garden make sure to clip about an inch and a half below the flower so you have a stem
8 0z container of Whole Milk Riccotta Cheese
Tblsp. Cracked Black Pepper
2 large eggs
2 tblsp of shredded Pecorino Romano Cheese. Not the fine ground.
1 Can Fresh Jumbo lump Crabmeat
Batter mix of some kind wheter it be a Beer Batter or Fish Batter. Do not use a coating style. Use a Batter style
1 can of Vegetable Shortening. The solid kind . You know it looks white and has a texture of say a jar of Vaseline.lol
Mix all ingredients except for the flowers and the batter in a mixing bowl. Do this by hand with a nice wooden spoon.
Fill the flowers carefully with the Ricotta mixture making sure that it cant leak out of the flower . Tighten up the tips so that the flower looks like an un opened Bud. Don't make the flowers too thin either. They can be nice and plump.
In a deep pan add the vegetable shortening and turn stove on so it melts and becomes very hot . Make sure you have a good amount of oil because your going to be deep frying those flowers.
Make your batter. Holding the Flower from the stem carefully dip the whole flower into the Batter covering the whole flower . Then Carefully place the battered Flower into the Hot oil. Carefully! Don't burn yourself . Cook until that batter becomes crispy and golden brown.
Remove the flower from oil and place on a folded paper bag . That helps remove the dripping oil on the Batter and keeps it crispy.
A nice glass of Pinot Grigio or even a Portuguese Vinho Verde compliments these tasty crispy buds.
Cowboy Rub
Ahhh the Western Frontier. All you cowboys out there might enjoy this one. Started this recipe about 10 years ago. Came up in conversation and now I hear it's becoming a bit popular. Again I am sticking with the end of summer Grilling attraction so you might find this neat. I have only created and used this rub on Beef only. Ny Strips and Porterhouse Steaks seem to be the choice of meat.
2 NY Strips or Porterhouse steaks
3 Tablesp of Fine Ground Coffee or Espresso. No You Can't Use Instant Coffee.
1/2 teasp of Fine Back Pepper
Mix coffee and pepper in a plastic bag.
With a fork poke some holes on each side of the beef
Sprinkle dry rub on either side of Beef rubbing it in very well. Let sit about 20 minutes. You don't want to coat as much as the SB rub for the ribs but make sure you do rub that coffe rub into the meat.
Fire up your grill and start cooking to your liking. It has a fantastic flavor and the coffee isn't gritty when you chew the meat.
Grilled veggies like eggplant, asparagus and portobello mushrooms really go well with this dish especially the mushrooms. You can also soak un shucked fresh corn on the cob in water 2 hours prior and grill that with the husks still on . Talk about bein out west.
I like drinking an Argentinian Malbec to round this out.
After dinner curl up together on the porch swing, turn off all the lights and look up at the stars.
2 NY Strips or Porterhouse steaks
3 Tablesp of Fine Ground Coffee or Espresso. No You Can't Use Instant Coffee.
1/2 teasp of Fine Back Pepper
Mix coffee and pepper in a plastic bag.
With a fork poke some holes on each side of the beef
Sprinkle dry rub on either side of Beef rubbing it in very well. Let sit about 20 minutes. You don't want to coat as much as the SB rub for the ribs but make sure you do rub that coffe rub into the meat.
Fire up your grill and start cooking to your liking. It has a fantastic flavor and the coffee isn't gritty when you chew the meat.
Grilled veggies like eggplant, asparagus and portobello mushrooms really go well with this dish especially the mushrooms. You can also soak un shucked fresh corn on the cob in water 2 hours prior and grill that with the husks still on . Talk about bein out west.
I like drinking an Argentinian Malbec to round this out.
After dinner curl up together on the porch swing, turn off all the lights and look up at the stars.
Sunday, July 31, 2011
Poached Chicken Breast
Had to teach the Elderly a healthy food item in Bethel one day at the Senior Center. No I didn't get in trouble and had to community service . It's easy to make and I will add a little flair at the end for ya .
1 Pkg Boneless Skinless Thin Sliced Chicken Breast ( No Tenders)
Bunch of Asparagus ( Blanche your Asparagus)
Jar of Whole Pimientos
Old Bay seasoning
Crushed Black Pepper
Saran Wrap
Take a nice large piece of saran wrap and lay flat on cutting board.
Place 1 chicken breast in middle of saran wrap. ( I'll just call it wrap.)
Sprinkle breast with Old Bay and a little Black Pepper
In center of chicken place 3 pieces of blanched asparagus lengthwise along with 3 cut strips of pimiento.
Carefully Roll up the chicken with the asparagus and pimiento inside and wrap the saran tightly around the the chicken. It should look like a tootsie roll log. Wrap it again very tightly withSaran Wrap and tuck the edges down so no water can seep into saran wrap.
You should have 4 to 5 chicken breasts stuffed and wrapped seprately.
Next bring a pot of water to a rapid boil. When boiling place your wrapped chicken breasts into the water for about 10 to 15 minutes.
Remove chicken from water and carefully unwrap. you should have a nice long poached breast with the veggies.
With sharp knife snip the edge of chicken log off at each end. next cut the chicken about 1 inch up from the end on a bias. Go one inch up again and cut straight . then one inch up again and cut on a bias. You should be able to sit each slice up on a plate so it sort of points up. You know ladies like when you take the top off your lipstick. Geez I know too much don't I. LOL.
For Presentation I like to drizzle Hollandaise sauce over the chicken or even a Bernaise sauce, You can buy the easy pkgs. in the sauce section of your market. It's a just add water thing but they are good . Serve with Cous Cous its a great and healthy grain.
You don't always have to add the above items to the chicken. I have added crabmeat , shrimp, tomato,green bean and even fresh herbs such as Basil. Anything you want.
Note: I keep presenting these recipes at their easiest to prepare for the non cooking person. Ex. you can buy the pkg. at your local market. There will be actual sauce recipes and other unknown items to prepare as this blog continues.
1 Pkg Boneless Skinless Thin Sliced Chicken Breast ( No Tenders)
Bunch of Asparagus ( Blanche your Asparagus)
Jar of Whole Pimientos
Old Bay seasoning
Crushed Black Pepper
Saran Wrap
Take a nice large piece of saran wrap and lay flat on cutting board.
Place 1 chicken breast in middle of saran wrap. ( I'll just call it wrap.)
Sprinkle breast with Old Bay and a little Black Pepper
In center of chicken place 3 pieces of blanched asparagus lengthwise along with 3 cut strips of pimiento.
Carefully Roll up the chicken with the asparagus and pimiento inside and wrap the saran tightly around the the chicken. It should look like a tootsie roll log. Wrap it again very tightly withSaran Wrap and tuck the edges down so no water can seep into saran wrap.
You should have 4 to 5 chicken breasts stuffed and wrapped seprately.
Next bring a pot of water to a rapid boil. When boiling place your wrapped chicken breasts into the water for about 10 to 15 minutes.
Remove chicken from water and carefully unwrap. you should have a nice long poached breast with the veggies.
With sharp knife snip the edge of chicken log off at each end. next cut the chicken about 1 inch up from the end on a bias. Go one inch up again and cut straight . then one inch up again and cut on a bias. You should be able to sit each slice up on a plate so it sort of points up. You know ladies like when you take the top off your lipstick. Geez I know too much don't I. LOL.
For Presentation I like to drizzle Hollandaise sauce over the chicken or even a Bernaise sauce, You can buy the easy pkgs. in the sauce section of your market. It's a just add water thing but they are good . Serve with Cous Cous its a great and healthy grain.
You don't always have to add the above items to the chicken. I have added crabmeat , shrimp, tomato,green bean and even fresh herbs such as Basil. Anything you want.
Note: I keep presenting these recipes at their easiest to prepare for the non cooking person. Ex. you can buy the pkg. at your local market. There will be actual sauce recipes and other unknown items to prepare as this blog continues.
Chicago "Italian Style " Beef
2006 .... Chicago Bears versus the NY Jets. I am there. Out of nowhere people taking pitures and the the Bus "My Tailgate Party. Com" show up. Best tailgate food contest. I Prepared my dish. 2nd place . I think it was because I was wearing my Chicago Bear stuff (yup thats my team), It was a Jet Home Game,the guy who won 1st knew the people doing this thing. However you can go to the web site My Tailgate Party .com go to 2006 AFC season and look for the Jet game . Actually there is a pic of me in that cookbook with my Ladle ( a whole nother story but they do mention it and also I am the one who cooks with the fire on the parking lot black top.)
This dish makes a great sandwich during those so called tail gate parties. Again I use the crockpot for easy easy work.
4-6 lb Beef roast
1 pkg dry Italian Salad Dressing mix( you know the kind where you add the oil and vinegar)
1 pkg of dry Au Jus gravy mix( find this in the spice area)
2 tblsp Italian herb seasoning mix
2 cups of water
1 Jar of pepproncini peppers 9 the whole ones not sliced)
6 Nice Italian Grinder rolls( preferably from a nice bakery. Don't buy the soft mushy ones. You can substitute Portuguese Rolls. You want the outside of the bread to be a bit Crusty)
Put Beef in crock pot . Cut into chunks if needed
Add all remaining ingredients over the beef. Just dump that jar of pepperoncini peppers in even with the juice from the jar and those stems on those peppers.
Like the pulled pork recipe, you can start this anytime but need to cook for the 6-8 hours.
When done , the meat will be very tender and shredded.
Slice a nice Italian grinder roll open and fill with the shredded beef and peppers. Eat just like that or...... Pour some juice from the crock pot into a nice cup and dip your sandwich when ready for a bite . Or..... Do like those in Chicago, Take your sandwich and hold tight w/ a pair of tongs and dip the whole sandwich into the broth. Place on a plate and ATTACK with a Knife and Fork.
I'll stick w/ a Chianti
This dish makes a great sandwich during those so called tail gate parties. Again I use the crockpot for easy easy work.
4-6 lb Beef roast
1 pkg dry Italian Salad Dressing mix( you know the kind where you add the oil and vinegar)
1 pkg of dry Au Jus gravy mix( find this in the spice area)
2 tblsp Italian herb seasoning mix
2 cups of water
1 Jar of pepproncini peppers 9 the whole ones not sliced)
6 Nice Italian Grinder rolls( preferably from a nice bakery. Don't buy the soft mushy ones. You can substitute Portuguese Rolls. You want the outside of the bread to be a bit Crusty)
Put Beef in crock pot . Cut into chunks if needed
Add all remaining ingredients over the beef. Just dump that jar of pepperoncini peppers in even with the juice from the jar and those stems on those peppers.
Like the pulled pork recipe, you can start this anytime but need to cook for the 6-8 hours.
When done , the meat will be very tender and shredded.
Slice a nice Italian grinder roll open and fill with the shredded beef and peppers. Eat just like that or...... Pour some juice from the crock pot into a nice cup and dip your sandwich when ready for a bite . Or..... Do like those in Chicago, Take your sandwich and hold tight w/ a pair of tongs and dip the whole sandwich into the broth. Place on a plate and ATTACK with a Knife and Fork.
I'll stick w/ a Chianti
Pulled BBQ Pork
Well the summertime BBQ keeps coming . Time for the crock pot, usually a winter time piece of kitchen equipment . You can start this recipe in the morning and have when you come home for dinner or it just keeps ya from cooking for that end of summer or anytime party. You can also start this before bedtime and its done in the morning.
6 to 8 lb Boneless pork Shoulder or Picnic Shoulder
2 Bottles BBQ sauce. I use a store bought Hickory Smoked style brand .(See Easy)
2 Medium sized onions sliced
Place sliced onions in bottom on crock pot
Place Pork on top of onions . You can cut pork into 3-4 pieces to help it fit.
Pour BBQ sauce into the pot. Fill 1/2 of each bottle of BBQ Sauce w/ water and swish around to get the BBQ sauce that didn't come out and pour all of that into the crock pot.
Turn on High for about 6-8 hrs.
The pork should become very tender and shred apart very easily in the crock pot. Use a pair of metal tongs to sort of make that happen mixing the onions in with pork as well.
I like to grab the shredded Pork and onion mixture right from the crock pot and put on a nice Hamburger roll topped with some cole slaw. Heaven!
Where is my Dark and Stormy Cocktail (Gosling Black Seal Rum w/ Ginger Beer) Ginger Beer is a non alcoholic soda . Goslings isn't lol
6 to 8 lb Boneless pork Shoulder or Picnic Shoulder
2 Bottles BBQ sauce. I use a store bought Hickory Smoked style brand .(See Easy)
2 Medium sized onions sliced
Place sliced onions in bottom on crock pot
Place Pork on top of onions . You can cut pork into 3-4 pieces to help it fit.
Pour BBQ sauce into the pot. Fill 1/2 of each bottle of BBQ Sauce w/ water and swish around to get the BBQ sauce that didn't come out and pour all of that into the crock pot.
Turn on High for about 6-8 hrs.
The pork should become very tender and shred apart very easily in the crock pot. Use a pair of metal tongs to sort of make that happen mixing the onions in with pork as well.
I like to grab the shredded Pork and onion mixture right from the crock pot and put on a nice Hamburger roll topped with some cole slaw. Heaven!
Where is my Dark and Stormy Cocktail (Gosling Black Seal Rum w/ Ginger Beer) Ginger Beer is a non alcoholic soda . Goslings isn't lol
BBQ Baby Back Pork Ribs
Ahh summertimes last month for some , and nothing better than some BBQ Ribs. I really enjoy Baby Back Pork Ribs. Easy to find in your supermarket as the whole rack . Don't buy the pieces. Buy the Rack. Usually about a $12.79 price for the whole rack. St. Louis style Ribs tend to be wider. Thats why I choose the less wide Baby Backs. Ready to Go? Ok :4
4 Whole racks of Baby Back Ribs
1 Package of celery
3 Vidalia Onions or any other kind of onion
3 Whole Carrots
4 cups of water
3 Tablesp of Beef stock( I prefer the wet Paste style but you can use 4 cubes of beef bouillon)
SB's Dry Rub (see earlier recipe on this site)
First Rub the ribs with a generous amt. of the dry rub. Rub the Front and Back thoroughly.
In deep large baking pan, line bottom of pan with:
Stalk of celery cut into chunks
Onions peeled , halved then quartered
Carrots cut into chunks
4 cups of water and the 3 tblsp's of beef stock
Place the rubbed baby back ribs(meat side up) over the veggies carefully . Try not to let the ribs subermerge under the water and don't stack the ribs up . Try to place each one next to each other. I know you may have to sort of layer them to fit the pan. Thats ok. On the layering part try to make the rib bones face out so you can grab it with a pair of tongs.
Cover with foil and place in 475 degree Oven for 30 minutes. Lower the heat to 300 and then bake for another 2 1/2 hour OR until you can gently pull a rib bone out of the meat cleanly. That rib bone should pull out very easily and with no meat on it . Oh they are done BUT....
Taking a pair of Loooooong metal tongs ( about as long as the racks of ribs) try to slide under each rack to lift out of pan to place on a long piece of foil(again a bit longer than the rack). Do this to each one . Be careful not to break up the rack. I usually place these ribs in the fridge after about an hour of cooling to really chill. This process tightens the meat up around the bones to become a solid rack again and become firm.
When very firm, two things, you can cut up the rib into 4pieces ( about 4 rib bones each) or you can just cut the whole rack in half (2 pieces about 6 to 8 rib bones each).
Fire up your Grill and Brush the Ribs with your favorite BBQ Sauce. Grill those Babys and get ready to eat. The meat still stays very tender after grilling. The meat is fall off the bone except your pulling it off the bone with your teeth or cutting with a knife.
Please note: You can take all those vegetables left over and about a cup of the juice( try to avoid the oils from the pork) in the pan and throw into a food processor. Blend it real good . Add about 2 to 3 teaspoons of brown sugar, 1 tblsp of molasses and about 1 teaspoon of cider vinegar. Add to the food processor and blend everything together well. This also can be used as a BBQ sauce to brush on your ribs before grilling.
Oh I am drinking an Ice cold light Beer but if it is wine ... a Big Bold Explosive Old Vine Red Zinfandel ( Not The Pink Stuff thats a White Zinfandel)
4 Whole racks of Baby Back Ribs
1 Package of celery
3 Vidalia Onions or any other kind of onion
3 Whole Carrots
4 cups of water
3 Tablesp of Beef stock( I prefer the wet Paste style but you can use 4 cubes of beef bouillon)
SB's Dry Rub (see earlier recipe on this site)
First Rub the ribs with a generous amt. of the dry rub. Rub the Front and Back thoroughly.
In deep large baking pan, line bottom of pan with:
Stalk of celery cut into chunks
Onions peeled , halved then quartered
Carrots cut into chunks
4 cups of water and the 3 tblsp's of beef stock
Place the rubbed baby back ribs(meat side up) over the veggies carefully . Try not to let the ribs subermerge under the water and don't stack the ribs up . Try to place each one next to each other. I know you may have to sort of layer them to fit the pan. Thats ok. On the layering part try to make the rib bones face out so you can grab it with a pair of tongs.
Cover with foil and place in 475 degree Oven for 30 minutes. Lower the heat to 300 and then bake for another 2 1/2 hour OR until you can gently pull a rib bone out of the meat cleanly. That rib bone should pull out very easily and with no meat on it . Oh they are done BUT....
Taking a pair of Loooooong metal tongs ( about as long as the racks of ribs) try to slide under each rack to lift out of pan to place on a long piece of foil(again a bit longer than the rack). Do this to each one . Be careful not to break up the rack. I usually place these ribs in the fridge after about an hour of cooling to really chill. This process tightens the meat up around the bones to become a solid rack again and become firm.
When very firm, two things, you can cut up the rib into 4pieces ( about 4 rib bones each) or you can just cut the whole rack in half (2 pieces about 6 to 8 rib bones each).
Fire up your Grill and Brush the Ribs with your favorite BBQ Sauce. Grill those Babys and get ready to eat. The meat still stays very tender after grilling. The meat is fall off the bone except your pulling it off the bone with your teeth or cutting with a knife.
Please note: You can take all those vegetables left over and about a cup of the juice( try to avoid the oils from the pork) in the pan and throw into a food processor. Blend it real good . Add about 2 to 3 teaspoons of brown sugar, 1 tblsp of molasses and about 1 teaspoon of cider vinegar. Add to the food processor and blend everything together well. This also can be used as a BBQ sauce to brush on your ribs before grilling.
Oh I am drinking an Ice cold light Beer but if it is wine ... a Big Bold Explosive Old Vine Red Zinfandel ( Not The Pink Stuff thats a White Zinfandel)
Friday, July 29, 2011
Salsa
I know we all have salsa from a jar, but once you have this, you will never go back! It's extremely delicious, just packed full of flavor. Tastes so fresh and healthy! It's also the winner of many a salsa competition in California for my cousin Wendy! My mouth waters just typing it up!
10 pounds of tomatoes, blanched and skinned.
2 large onions... diced
1 green bell pepper... diced
10-15 jalapenos, seeded and deveined... diced
3-4 Habaneros, seeded and deveined... diced
1 bunch cilantro/coriander, chopped
1/2 cup white vinegar
2 Tbs sugar
1 1/2 Tbs salt
1 1/2 Tbs chili powder
1/2 tsp garlic powder
Chop the Onions, Peppers and tomatoes in a food processor. Pulse enough to make them the right consistency.... to your taste... do you like your salsa kind of chunky? ... or a bit finer..... You'll find what you like once you try it! I prefer it kind of finely chopped.
Place everything in a stock pot, bring to boil, turn heat down, cover and simmer for 45 minutes.
Pour hot salsa into jars, seal and process jars in a stock pot 2 inches under water for 35 minutes.
This recipe yields 8 to 9 pint jars! If it's not tomato season, or you just aren't motivated to blanch and peel 10 pounds of tomatoes you can use 5 x28 oz cans of chopped tomatoes.
10 pounds of tomatoes, blanched and skinned.
2 large onions... diced
1 green bell pepper... diced
10-15 jalapenos, seeded and deveined... diced
3-4 Habaneros, seeded and deveined... diced
1 bunch cilantro/coriander, chopped
1/2 cup white vinegar
2 Tbs sugar
1 1/2 Tbs salt
1 1/2 Tbs chili powder
1/2 tsp garlic powder
Chop the Onions, Peppers and tomatoes in a food processor. Pulse enough to make them the right consistency.... to your taste... do you like your salsa kind of chunky? ... or a bit finer..... You'll find what you like once you try it! I prefer it kind of finely chopped.
Place everything in a stock pot, bring to boil, turn heat down, cover and simmer for 45 minutes.
Pour hot salsa into jars, seal and process jars in a stock pot 2 inches under water for 35 minutes.
This recipe yields 8 to 9 pint jars! If it's not tomato season, or you just aren't motivated to blanch and peel 10 pounds of tomatoes you can use 5 x28 oz cans of chopped tomatoes.
Tuesday, July 26, 2011
Simon & Garfunkel Chicken
Ingredients:
1 Whole Roasting Chicken
1 bunch of fresh parsley
1 bunch of fresk rosemary
1 bunch of fresh sage
1 bunch of fresh thyme
Was sitting on my back porch years ago thinking about how to prepare my chicken for dinner . I was drinking some wine and listening to Best of Simon and Garfunkel. When Scarborough Fair came on I knew how to prepare this bird. Yes it's either Simon and Garfunkel Chicken or Scarborough Fair Chicken. You decide. Do you know the song?
First salt and pepper the cavity of the Bird
Next take all the Herbs and stuff inside that cavity. Make sure that bird is stuffed . You can even tie the drumsticks together so nothing falls out.
Place Bird in Baking Pan. Brush lightly with olive oil.
Place in 375 oven for about 1 and a half hours( It's ok if you need the lil pop up timer in the bird). If the skin of the bird is getting too brown and crispy cover with some foil.
I like to surround the Chicken with cut up Red Potatos after they have been tossed in a little olive oil and seasoned with a little salt and pepper as it is being prepared for the oven.
When Chicken and Potatos are done cooking, leave the herbs inside the bird and Carve away. I usually don't eat the herbs . I do however finish my White Bordeaux w/ dinner.
1 Whole Roasting Chicken
1 bunch of fresh parsley
1 bunch of fresk rosemary
1 bunch of fresh sage
1 bunch of fresh thyme
Was sitting on my back porch years ago thinking about how to prepare my chicken for dinner . I was drinking some wine and listening to Best of Simon and Garfunkel. When Scarborough Fair came on I knew how to prepare this bird. Yes it's either Simon and Garfunkel Chicken or Scarborough Fair Chicken. You decide. Do you know the song?
First salt and pepper the cavity of the Bird
Next take all the Herbs and stuff inside that cavity. Make sure that bird is stuffed . You can even tie the drumsticks together so nothing falls out.
Place Bird in Baking Pan. Brush lightly with olive oil.
Place in 375 oven for about 1 and a half hours( It's ok if you need the lil pop up timer in the bird). If the skin of the bird is getting too brown and crispy cover with some foil.
I like to surround the Chicken with cut up Red Potatos after they have been tossed in a little olive oil and seasoned with a little salt and pepper as it is being prepared for the oven.
When Chicken and Potatos are done cooking, leave the herbs inside the bird and Carve away. I usually don't eat the herbs . I do however finish my White Bordeaux w/ dinner.
Sunday, July 24, 2011
SB'S BBQ RUB
Invented on my own and let me tell ya , have one a few first prize rib contests with this rub. It not only can be used for Baby Back Pork Ribs but can also be used with Chicken, Beef and Lamb. I even sold the Baby back ribs in a Fish Market many years ago as a whim and lo and behold we were selling 15 to 20 racks a day cooked and ready to go. This is the rub recipe and it includes my secret spice:
Just pour all of these spices in a nice size freezer bag and save what you don't use .
1/4 cup Pepper Supreme( This tends to be a mixture of course ground different colored pepper)
1/2 cup Paprika
3 tbl sp of Garlic Powder not Garlic Salt
3 tbl sp of Kosher Salt
And the Secret ....... 1/3 rd cup of ground mustard ( I do prefer Colemans)
Shake all Ingredients well in the freezer bag.
When adding the spices to the meat , sprinkle by hand liberally over the meat and then rub it into the meat very well. Any of those spices fall off the meat into the pan? Scoop up and rub right back into the meat. I like to let the meat sit overnight but it is ready to be used now. How does he cook the ribs ? I will tell ya in another recipe. This rub is great for Grilling , Baking , Sauteeing and even adding to bread crumbs or batter for Fried Chicken. Not so good with seafood
Just pour all of these spices in a nice size freezer bag and save what you don't use .
1/4 cup Pepper Supreme( This tends to be a mixture of course ground different colored pepper)
1/2 cup Paprika
3 tbl sp of Garlic Powder not Garlic Salt
3 tbl sp of Kosher Salt
And the Secret ....... 1/3 rd cup of ground mustard ( I do prefer Colemans)
Shake all Ingredients well in the freezer bag.
When adding the spices to the meat , sprinkle by hand liberally over the meat and then rub it into the meat very well. Any of those spices fall off the meat into the pan? Scoop up and rub right back into the meat. I like to let the meat sit overnight but it is ready to be used now. How does he cook the ribs ? I will tell ya in another recipe. This rub is great for Grilling , Baking , Sauteeing and even adding to bread crumbs or batter for Fried Chicken. Not so good with seafood
Shrimp , Avocado and Cucumber Salsa
1 can of baby shrimp or 1/2 lb of steamed baby shrimp(tail removed)
1 lrge Avocado peeled and diced
1 Cucumber peeled,seeded(seeds removed) and diced
1 Jar Black Bean and Corn Salsa
Directions: Mix all ingredients together and chill about 1 hour
Serve with Tortilla Scoops
Friends wouldn't tell me the recipe but wasn't to hard to figure this one out. Add a little Chopped cilantro for some extra flavor and to get spicy fresh add some diced Jalapeno. If you know how to make your own fresh salsa the fresh flavors make this an even better Summer time salsa. Oh forget the Corona and drink Presidente!
1 lrge Avocado peeled and diced
1 Cucumber peeled,seeded(seeds removed) and diced
1 Jar Black Bean and Corn Salsa
Directions: Mix all ingredients together and chill about 1 hour
Serve with Tortilla Scoops
Friends wouldn't tell me the recipe but wasn't to hard to figure this one out. Add a little Chopped cilantro for some extra flavor and to get spicy fresh add some diced Jalapeno. If you know how to make your own fresh salsa the fresh flavors make this an even better Summer time salsa. Oh forget the Corona and drink Presidente!
Friday, July 22, 2011
Falafel for Scott! :)
Ingredients: 2 cans of chickpeas (drained), 1 chopped onion, 1/3 cup parsley, 1/3 cup coriander leaves, 3 chopped cloves of garlic, 1/4 tsp each cinnamon, nutmeg, black pepper, cloves, allspice, 1 tsp salt, 3 TBS water.
Put everything except the water into the food processor. Add the water and process until it is a kind of gritty paste. You may need to scrape down the sides of the food processor quite a bit (less if you double the recipe!).
Chill for an hour. Shape into patties.
fry until brown and crispy or bake in an oven preheated to 400 f. I shallow fried them, but I think baked would be better.
Serve with tabouli, flat bread and hummus, tzatzaki or baba ganoush.
Put everything except the water into the food processor. Add the water and process until it is a kind of gritty paste. You may need to scrape down the sides of the food processor quite a bit (less if you double the recipe!).
Chill for an hour. Shape into patties.
fry until brown and crispy or bake in an oven preheated to 400 f. I shallow fried them, but I think baked would be better.
Serve with tabouli, flat bread and hummus, tzatzaki or baba ganoush.
Linguini with White Clam Sauce
Ahh 97 degree heat, just out of the pool and tonight I was craving Pasta with a White Clam Sauce. It's a pretty easy recipe but it takes a little patience and the need to want to make this. As for the pasta I went with Linguini. Not a big Angel Hair guy but sometimes I will use Campanelle(sort of looks like that old chip snack Bugles),. As for the clams I didn't have the time to go and dig them myself so I went with a pint of chopped clams from a lil fish market. I do however like to use the canned whole baby clams too. Whatever is easier for you or at your supermarket. To begin start to boil the water for your pasta. Take a nice saute pan and add 1 tablespoon of butter and three tblsp of extra virgin olive oil. Don't turn the heat on yet. Next chop 2 cloves of garlic. By this I mean two pieces attached to garlic.To chop, an easy way is to peel the cloves , place on a cutting board and then take your cutting knife and with the blade turned sideways press down on top of clove to squash it. After that start chopping it up. Even easier is grabbing that jar of the already chopped garlic that you used for the scallop dish and use a teaspoon then add to the butter and olive oil. Chop some fresh curly parsley , about a tablespoon and add also to the saute pan. Turn stove onto medium high and begin to saute . Watch your garlic and do not over cook it . Stir it stir it stir it! after about 2 -3 minutes add the clams with the juice if fresh. If canned ,strain the clams, add them and about a 1/4 cup of bottled clam juice. Stir stir stir. Add your pasta to the boiling water ! Now the extra special stuff.... lower the clam sauce and then add 1 small can of sliced black olives (strained) and 1 or 2 fresh chopped plum tomatos. I split the tomato first and remove the seeds before I chop it up to add to the clam sauce . Oh stir stir stir. Drain your pasta . Put your portion on a bowl like plate and top with the clam sauce using a slotted spoon first then add some of that juice. Top with grated or shredded parmesan cheese and fresh cracked black pepper to your liking. Enjoy. Oh don't forget a nice glass of Pinot Grigio.
Sunday, July 17, 2011
Sauteed Scallops over mixed greens
Well let's see if this works . It may not be for everyone but for me it was just fine . By some nice Large Fresh Sea Scallops about 6 to 8. Make sure you rinse them carefully . In a small sauce pan use about 2 Tablesp olive oil and and a little slice of butter and heat together under low heat. Add about 1/2 teaspoon of fresh monced garlic. I mince my own but you can buy it already chopped in a jar too.Toss the garlic in with butter/oil mixture and sautee for about 30 seconds. Raise the heat a tad and toss in Scallops some fresh cracked black pepper and a little Herbs de Provance . The Herbs you can find in the spice section of your grocery store . Usually comes in a glass jar. Ya know one of those old fashioned Mkcormick kind with that cheesy green lid . Sautee for abot 3 to 4 minutes . I dont like my scallops to be over cooked. Place your scallops on top of Mixed field greens with some red kidney beans ,green beans and some fresh corn kernals tossed into the mixed greens . I usually throw just a splask of olive oil and Balsamic vinegar over the salad mixture before adding the scallops on top. Enjoy. Oh a nice Viognier wine goes good. Oh this meal was made for me by me. Soooo if you need to feed a Hubby,Wife ,Boyfriend , Girlfriend or having some friends over you may need to up the cooking process a little and buy more wine .
Thursday, July 14, 2011
My apologies
Lest we forget. STBI makes you act in funny ways, Hence my note of dinner the other nite. It is a bit tough to figure some of these computer things out like I used too but I shall , like I did. LOL Stacey The Falafel looks great . I couldn't find the recipe on this blog . Is there a certain area we have to go to ? Somehow I will learn to take a pic of my food and or me to really help liven up this new and exciting recipe extavaganza. Get ready I sort of been saving about 100 recipes over the years from my cooking for my own cookbook but now I have some help to see if any of my creations fit yours and everyone elses needs and desires. Most recipes are easy ,affordable and interesting. Hopefully once a week there will be something . I can't wait for some of all your recipes. Oh andd by the way , feel free to add some of your own ingredients and/or ideas to some of the recipes I write . Oh and do not tell me about sugar ,salt, unhealthy or otherwise . A bit sick and tired of hearing from Michelle , Barry and the other storytellers. Fix my country not my food. LOL
on Katie's behalf!
This is Katie's pasta that provoked lots of conversation on Facebook and the birth of this blog!
The pasta appears to be cooked to perfection and the fresh produce in the sauce looks divine.
Thanks for sharing Katie. Can't wait for your next post!
I'll get us started
Whilst I don't think I'm the biggest foodie in the group, I'll get us started... Katie, et al you should just be able to log in with your email and then post....
Last night I continued with my middle eastern theme due to the abundances of certain produce in my garden/grove! Unfortunately for me, my boys cannot resist picking a ripe lemon so I often end up with HUNDREDS in peak season.
So, last night it was falafel, which used up lots
\ of parsley, homemade hummus and an eggplant salad. The falafel was delish! I chose to panfry rather than deepfry but would like to try baking next time.
Last night I continued with my middle eastern theme due to the abundances of certain produce in my garden/grove! Unfortunately for me, my boys cannot resist picking a ripe lemon so I often end up with HUNDREDS in peak season.
So, last night it was falafel, which used up lots
\ of parsley, homemade hummus and an eggplant salad. The falafel was delish! I chose to panfry rather than deepfry but would like to try baking next time.
Wednesday, July 13, 2011
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