Wednesday, May 22, 2013
Wednesday, May 1, 2013
Memorial Day is coming and it’s time to have fun with burgers on the grill! Here is a great recipe you may want to try!
1 pound ground pork
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 oz. Sharp Cheddar Cheese Cubed
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 pound), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs
COOKING MUSIC SELECTION: Jimmy Buffett - Cheeseburger In Paradise
Prepare grill for direct-heat cooking over medium heat. Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties and stuff 4 medium size cubes of cheese inside each one in the center and make sure the cheese is fully enclosed by the meat and sealed well. Oil grill rack, then grill patties, covered, 4 minutes. Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more. Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.
Wednesday, March 6, 2013
Saturday, March 2, 2013
Wednesday, January 30, 2013
The last day of the crazy camping trip every year I make a huge pot of, “Survival Soup”, to send weary partied out traveler home on. I made this one and people raved, it’s a simple fresh clam chowder, and it works wonders. The host for this weekend’s SUPERBOWL asked if I would bring it, so I thought I’d share the recipe.
½ cup Dry Sherry
½ pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
½ cup chopped celery
1 carrot, peeled and diced
4 cloves of garlic minced
3 bay leaves
1 Tablespoon chopped fresh thyme
½ cup flour
1 stick of butter
1 pound red potatoes, medium-diced
4 cups clam juice (or Clam better than broth)
2 cups heavy cream
2 pounds little neck clams, shucked, chopped (or Large can of high quality chopped clams)
2 Tablespoons finely chopped parsley
Salt and pepper
COOKING MUSIC SELECTION: Boston - Don't Look Back
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme, in a separate sauce pan stir in the butter and flour to make a light roux, cook for 3 minutes.
Add the potatoes. Stir in the clam juice and Sherry. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the roux and parsley, season with salt and pepper. Save a little bacon crumbles for a garnish.
Tuesday, January 22, 2013
Tuesday, January 15, 2013
Sunday, December 23, 2012
Need an impressive side dish for the holidays? Here is something I made last night that came out amazing! We had a lot a left over brie and some broccoli from the December 21, 2012’s Doomsday Cocktail party....
1½ cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoon all-purpose flour
1¼ cups milk
1 teaspoon Dijon mustard
¼ teaspoon salt
1 cup brie cheese
3 large eggs, separated
2 large egg whites
¼ teaspoon cream of tartar
COOKING MUSIC SELECTION: Joseph Spence - Santa Claus is comin to Town
Preheat oven to 375°F. Coat 2 1/2 -quart soufflé dish with cooking spray and place them on a baking sheet. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, to make a light colored roux. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of light caramel. Add milk, mustard, and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in brie cheese and 3 egg yolks until well combined. Transfer to a large bowl.
Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, 30 minutes in a soufflé dish. Serve immediately. Dammit this is good!!!!!!
Monday, December 17, 2012
THE scathing review about Guy Fieri's new American Kitchen & Bar in Times Square, by Pete Wells : http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0
A new response....lol
A new response....lol
Friday, December 7, 2012
Tuesday, November 6, 2012
OMG this is a good recipe! Best dressing EVER.... Try this one out for the holidays.
For the Stuffing:
2 cups of Andouille sausage diced
20 medium size raw shrimp peeled and deveined (Craw-fish tails if you can find um)
2 cans of smoked oysters, drained
1 cup green pepper, small diced
1 cup red pepper, small diced
1 cup yellow pepper, small diced
2 cups of apples, peeled, small diced
1 cup onion, small diced
2 garlic cloves, minced
½ cup fresh Jalapeno pepper, minced
1 teaspoon Chile powder
1 teaspoon Smoked Paprika powder
1 teaspoon Sweet Paprika powder
½ teaspoon Cayenne pepper
1 teaspoon File powder
1 cup Chicken stock
3 tablespoon butter
2 quarts corn bread, ripped in large chunks
Salt & pepper to taste
COOKING MUSIC SELECTION: St. James Infirmary - Eric Clapton, Dr. John
Heat a large cast iron skillet over high heat. When hot, add 2 ounces of cooking oil and sauté the bacon and Andouille until golden brown and crispy. Then add the apples, green peppers, yellow peppers, red peppers, garlic, onions, shrimp and smoked oysters.
Sauté for 1 minute, then add the spices, jalapenos, chicken stock, butter, and corn bread. Mix well and place in the oven and bake for 20 minutes and serve as a side dish. ENJOY!!!!!!
Friday, October 19, 2012
The rainy cold weather is coming our way, here is a yummy comfort food soup recipe for ya. Your Kids Will LOVE IT!!!!
1 cup elbow macaroni
2 plum tomatoes, sliced 1/2 inch thick
4½ -inch-thick slices baguette
Freshly ground pepper
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
¼ cup all-purpose flour
3¾ cups chicken broth
1¼ cups milk
1½ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup. Serve with a side of sliced sausages or sprinkle crumbled bacon on top....ENJOY!!!