Sauce it UP

Rubs for Meat, Fish, Poultry and Veggies

2010-08-02T10:52:00.000-07:00

Let's start with some dry rubs:

Calypso Spice Rub

Toast and Grind:
2 Tbsp. Cumin Seeds
2 Tbsp. Black Peppercorns
4 Tsp. Yellow Mustard Seeds
4 Tsp. Coriander Seeds
4 Tsp. Whole Cloves
Cool completely and place in a bowl (not plastic, it will stain)

Add to the above:
4 Tsp. Cayenne or Habenero Chili Powder
4 Tsp. Ground Ginger
4 Tsp. Ground Cinnamon
2 Tbsp. Brown Sugar
4 Tsp. Salt

Jerk Rub

1 Onion-quartered
1/2 Cup Scallion (green onion), white and green, chopped
2 Tsp. Thyme
2 Tsp, Salt
1 Tsp. Allspice
1/4 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1 Tsp. White or Brown Sugar
4 Scotch Bonnet Peppers***
1 Tsp Black Pepper

Place all ingredients in a food processor, grinding to a paste consistency.
*** Can use Jalapeno, Habanero -- whatever your palate can manage. You can also decrease this to 1 or 2. This should make 1 Cup of sauce.

Coffee Bean Rub

1 Tsp. Kosher Salt
1 Tsp. Black Pepper
2 Tbsp. Olive Oil, EVO
2 Tbsp. Coffee Beans, ground very fine (espresso setting)
1 Tbsp. Cocoa Powder (Special Dark is ok)
1/4 Tsp. Cinnamon Powder

This goes really good with beef - tri-tip, tenderloins, steaks. Once it is combined, roll meat into the Rub and allow to rest for 30 minutes or so. Always cook beef at room temperature, if possible.

So, these are rubs. Sauces I will do in a bit.

Rub a Dub Dub

2010-08-02T09:57:00.000-07:00

Seems to me it's been over 100 degrees here for over a month. Makes it hard to stay off the BBQ, or away from salads.

I promised at one point to do some dry rubs. Thought today would be a good day to do that.

Many of us buy 'ribs' to cook on the barbeque. We also do Chicken, Fruits (pineapple, yum), Vegetables and oooh, I love sweet potatoes from the grill.

My ribs are usually 'baby back'. This means they are loin ribs, or back ribs, taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation "baby" indicates the cuts are from market weight hogs, rather than sows from a younger pig. I like these as they are the most flavorful and usually have a lot of meat.

When I do baby backs, I almost always par-boil them for 45 minutes or so, depending on how thick they are and how many in the pot. The pot always contains a bay leaf, vinegar, water and salt. Other additions to the pot are soy sauce, garlic, onion, beer, wine, etc. Amount of vinegar to water is 1 to 6, so for every 6 cups of water you want one cup of vinegar. This helps tenderize and break down the meat. If you need my recipe for this, I'll provide it based on requests. I'm sure you have your own method.

If you don't par-boil them, you will want to use a 'rub' and medium to low heat for at least an hour or so on the barbeque. I use charcoal (yes, I have a cylindrical starter), and if I'm doing from fresh (not par-boiled) -- I add 1/2 times more charcoal as the 2nd hour approaches to keep the temperature steady.

For those of you that can't use, or don't like store bought rubs or sauces, I am going to share some recipes in the next post -- so you don't have to do that dreadful 90% sugar stuff filled with lecithin and soy powder.

Another thing that you might invest in, is a Spice Grinder. See the advertisement from Amazon above to begin browsing some of the options. You can use your coffee bean grinder, but, your coffee might taste a little funny. Many of the recipes call for 'seeds' and for 'toasting' the seeds, before grinding.

Toasting the seeds means placing them in a stainless steel heated pan, and toasting them for 3 to 7 minutes depending on the seeds. Most of the time, you will know they are done when the aroma hits you. Remember to continue to move the seeds around in the pan so they are evenly toasted. ALWAYS let them cool on a flat surface (i.e. remove from pan) and don't use your fingers to touch and see if they are still hot. Usually, you can place your hand 1/2 inch above them to check for heat. Grind them when they've cooled.

If the recipe calls for seeds, and you are going to toast them - don't mix n match. Don't throw already ground spices into a pan where you are toasting seeds. This will create an unusual flavor/aroma and ruin the seeds to be toasted. Also, ground spices usually will burn quickly when toasted in a dry pan.

Hmmm, what did I forget? Well, the Calypso Spice Rub goes good on chicken, ribs and pineapple/peaches.....Jerk Seasoning works with fish, chicken, you're choice. Let's see how many I can get out before I start naming them all...

Crock Pot Oxtail

2010-07-26T12:13:00.001-07:00

Ingredients:
2 lbs. Oxtail
2 Tbsp. Red Wine or Red Wine Vinegar
12-14 oz Beef Stock
1/2 cup Carrots, diced
3 Red Potatoes, quartered
1/3 small Cabbage, chopped
1/2 cup Celery, diced
1/2 Brown Onion
1 Bay Leaf
Salt, Pepper to taste

Procedures:
1.   Start with the Beef Stock, Bay Leaf and Red Wine in bottom of Crock Pot.
2.   Add Carrots, Potatoes, Celery, Onion, and Cabbage.
3.   Add Oxtail, salt and pepper or Mrs. Dash.
4.   Cover and set Crock Pot on low. Stir every 2 hours, lifting vegetables and broth to coat.

Serving Size:   4 Oxtails and vegetables
Servings:       2 - 3

Missing Recipes

2010-07-26T12:05:00.000-07:00

     I was thinking today that I ended my last blog post with a promise for recipes. I guess I should go back and see what I was supposed to provide. I will.

     I also went to a BBQ with the neighbors, one of them gluten-soy intolerant. I promised them a couple of dry rubs for meats that are gluten-soy free. I need to do that too.

A friend of mine is diabetic and recently moved into a new place. I know how much he likes oxtails and I thought once he got a little settled I would hook him up with a recipe to cook while he is out to dialysis. This way when he comes home, he can eat when he's ready (not have to cook after the long day.)

   So, I am posting separately my recipe for Crock Pot Oxtails. It is a simple meal in itself, and good for working families. If your crock pot is large, you can certainly add more potatoes, carrots and cabbage -- making it a meal enough for 3 without any further cooking using the stove. Even though the recipe says to stir every two hours -- it's ok to stir it when you first get home, letting it cook on low for another 1/2 hour or so before you eat.

     Ii hope you enjoy it (try it!!).

Weekly Posting

2010-07-02T12:37:00.000-07:00

Hey there!! Been a couple of long weeks. Got sick again and slept one week away. Then was getting better and felt like I was drowning in drama. Today isn't much better, but, worth a post.

I went last night to the grocery store to find falafel. Isle after isle, international foods, kosher - just about every isle -- even the grain section. Didn't find it. So, me was thinking....Husband bought parsley instead of cilantro the other day. Then I bought cilantro. So, I picked up two cans of garbanzo beans and went home with the intention of hooking it up myself from scratch.

Forgot to mention that I had roasted two eggplants on the BBQ over the weekend and was also about to make some baba ganoush. I love middle eastern food, meatless or otherwise. Fresh kibbe with tabouleh and some pita bread, hummus, pickles -- you can give me the whole plate and I'll devour it.

So, later on today I'll post the two recipes mentioned -- falafel and baba ganoush. I'll probably make some naan instead of pita bread (easier) to go with it. If I have time I'll post that too. So, working on meatless today.....Oh, and that song? I went for Talking Heads - Take me To the River and saw Dave Matthews and Al Green performing, couldn't pass it up....Enjoy!!

Dave Matthews Band w/ Al Green "Take Me To The River"

2010-07-02T12:26:00.000-07:00

Fruit Issues

2010-06-11T10:54:00.000-07:00

Hey there! How much fruit do you eat? I'm kind of lax on fruit, with the exception of bananas on a regular basis. I like fruit in my yogurt and I like to cook with fruit, cakes and such.

Most of my fruit intake comes in the form of salads that MUST have a tomato, and if not too expensive an avocado and cucumber. Green onion goes well for me too. I like Romaine, but I'll also eat spinach salads. I don't get why carrots are shaved and slivered into the lettuce mixes, but I don't mind the red cabbage.

Over late winter early spring we had lots of oranges. An 8 lb. bag was running $4.99 to $5.99 and contained 10 or 12 oranges (navel). At Costco a $8.39 box weighing 13 lbs. was a good buy. Grapefruit also, especially the red, was $4.49 for 6 lbs and about 8 grapefruits.

Now, the navel oranges are all yucky, soft and mis-shaped or you can tell the rind is really thick. I don't understand this, nor that the price of a bag has shot up to $7.45. So, I look at the other available fruit and apples are jumping around, macintosh, granny, golden delicious and some others.

I also see peaches, nectarines, strawberries, blue and black berries now. Some of the prices are just out of this world, but with this recession I guess I have to adjust my brain to recognize if there is value or not.

Now that I've complained a bit, I feel so much better. LOL......My brother caught something on the food network about how to include fruit in your cakes and breads. I'll share.

A normal box of cake mix is about $0.86, with three eggs and 1/3 to 1/2 cup of oil -- a cake costs about $2.50 -- as opposed to buying them in the store for $3.99 to $7.99 depending what they are putting in it or on it. So, if we take a box of Lemon Cake mix, decrease the water by 1/4, and put the pan in the oven at regular temperature (per box) - we take it out after about 10 minutes.

When you take it out, put your favorite fruit on top (rinsed and dry), at whatever size you'd like. With the Lemon Cake I like Bluetts, or Blueberries. With a Golden Yellow or Butter Cake, I put apples.

Having said that, I put apples - they usually don't cook down quickly so we need to do a little pre-prep to ready them for the cake. Peel core and thinly slice 2 Granny Smith (or your choice). Put them in a pan with 3 Tbs. water and 1/4 cup of Brown Sugar. Cook these over medium heat for 5 - 6 minutes, stirring constantly to soften. Let this cool and help it along with 2 Tbs. cold butter. When it's cool, and the cake has been in for 10 minutes, organize the apples on the top in a round fan. Pour any additional liquid (don't drown it) over the apples and put the cake back into the oven. Continue cooking to the proper time and allow to cool appropriately before slicing.

Here is a picture of the latest:

Staples in my Pantry

2010-06-11T10:15:00.000-07:00

Last time I was blogging I got so distracted. I was talking about what a chef or cook would have in their kitchen on a regular basis, as I don't think some of those specialty items are all that necessary. So, below is my list of staples in my kitchen. You can add or subtract, depending on how up to speed you are on typical flavors and condiments.


Essential Spices	Other Essentials	Baking Essentials
Basil	Apple Cider Vinegar	All Purpose Flour
Bay Leaves	Canola Oil	Baking Powder
Black Pepper	Cooking Wines	Baking Soda
Celery Salt	Ketchup	Bread Flour
Chili Powder	Mustard	Corn Meal
Cinnamon	Olive Oil	Corn Syrup
Cumin	Palm Vinegar	Cornstarch
Curry Powder	Rice Vinegar	Molasses
Garlic Powder	Soy Sauce	Sugar-White & Dark
Ground Cloves	Worcestershire	Wheat Flour
Herbs de Provence	Cooking Sprays	Golden Raisins
Marjoram	Hoisin Sauce
Nutmeg	Indian Pickle Relish
Onion Powder	Fresh Garlic
Oregano	Roasted Garlic
Paprika
Red Pepper Flakes
Rosemary
Sage
Salt
Thyme
Whole Cloves

Most of the above will be used on a regular basis. I prefer fresh onion, garlic, celery, parsley, basil, etc., and usually don’t stock dried. I use Garlic and Onion Powder in dry rubs only. I also keep old spice containers and re-label them as best I can. I have on the side of my stove shakers for oil, and several spices (about 12) that I use and refill constantly.

Always remember that if you use dried, or dry spices, use 1 of these to substitute for 2 or 3 of fresh. Dried are usually stronger (if they are not too old). Also, fresh is usually added towards the end as a finisher, unless it is part of your original Mirepoix.

What's in your fridge/cupboard?

2010-06-03T12:40:00.000-07:00

I'm always trying to keep the meals I prepare in mind a few days ahead, just in case I don't get out to get what I will need to prepare it. My husband and I share the car and as a broker, he's usually out and about before I am. Sometimes I do staple shopping, just to ensure that I'll have at least the basics to cook with.

Question comes to mind - what's in your fridge/cupboard?

I see a lot of shoppers in the store, looking for this one special ingredient for the recipe they've picked out. I posted a recipe last year that required garlic paste - and the person searched and searched. To answer your inquiry: garlic paste is made with garlic, crushed against a flat surface with a chef's knife. It is easier to start with a crushed clove and work from there, removing any hardened pieces so you can call it a paste.

I worry about those specialty items - especially expensive spices that sit in your cupboard for god knows how long. Sometimes I think we get on a kick and want certain things over and over for a short period of time. Other times it is a common condiment or spice that anyone would use up consistently. Beware of dead spices - you know they've been in there longer than 9 months, they have a supermarket sticker that you no longer shop at. Right?

Where am I going with this....hmmm. Spices, tightly covered will last 3 to 6 months. Some of them like the refrigerator, others will mold there. Always buy your spices with an easy open lid if you will need to scoop with measuring spoons. Nothing is more frustrating than a container that won't open when you're right in the middle of something.

I'm going to jump out of this and create a short spreadsheet of staple spices and condiments, which I will paste here. Then I'll be back tomorrow with this week's recipe. Ciao!!

What are you doing this Holiday Weekend?

2010-05-28T10:52:00.001-07:00

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Well, another week gone by. Windy again today, but a nice weekend coming up here. The pool is almost warm enough, and the Chaste Tree is about to bloom it's beautiful purple. Peaches are getting bigger and will probably be ready in July or August -- then we'll do a whole bunch of peach stuff.

So, for this weekend with a US and UK Holiday (Spring Bank Holiday), we usually do a barbeque of some sort. I have a smoker that uses wood/charcoal and a gas grill. The gas grill I use for quick searing/cooking (fatty steaks, hamburgers, sausages, hot dogs). The smoker I use for Tri-Tip, whole chicken and chicken pieces, turkey thighs & breast...oh gee, I love slowly cooked and nicely smoked meats.

One of the things that is somewhat difficult on the grill is vegetables and fruits. Questions come up whether to wrap in foil or cook directly on the flame or heat. Certain fruits that are high in sugar, are better done quickly on the open flame/grill. Pineapple comes to mind, as do peaches. Moisture plays a part but the sugar content causes quick browning or carmelization.

Another item that is done various ways is corn - in the husk, without husk directly on the grill, or wrapped. I like my corn tender but not mushy. I also think the hull gets too chewy when it is cooked directly on the grill. So final word is wrapped for corn, potato and sweet potatoes. Sometimes you will want to moisten these vegetables with butter, olive oil or canola - everyone has a preference.

Speaking of preference, if you like your vegetables marked and crisp, spray them with cooking spray and grill directly (eggplant, asparagus, zucchini, plantain.) If you like them tender and marked, wrap them first and moisten with your favoirite oil or butter. After the 10 or 15 minutes of indirect cooking and steaming in foil, unwrap and mark on the grill. Vegetables as well as fruits can be marinated prior to grilling. Always use a marinade that contains a little oil to keep the items from sticking to the grill when you put them on. Keep in mind also that a lot of acid in the marinade will break down the vegetables or fruit, so that cooking times are reduced a bit.

Now, what to use as a marinade. Hmmmm....What do you like? I always do a spicy/salty with a sweet - so corn, squash, sweet potato, pineapple - they get a chipotle marinade. Eggplant, asparagus, beans I use a soy based sweet sauce. Always try to balance the flavor of the fruit or vegetable with an offsetting flavor, and always either oil the grill or oil the item to be grilled so you don't lose tender pieces upon turning or removal..

Today's recipe is stuck on Leftovers from last week. If I have the time I will also post some marinades that I use.

Quiche - Recipe

2010-05-28T10:52:00.000-07:00

Crust:

3 Cups All Purpose or Bread Flour

4 Tbs. Shortening (solid)

2 Tbs. Butter

1 Tsp. Salt

1 Tsp. Sugar (if substituting 1 cup Wheat Flour for one of the White Flour)

6 – 8 Tbs. Ice Water

Procedure:

1. Combine dry ingredients before adding shortening.

2. Add fat (shortening/butter) 2 tablespoons at a time, blending well.

3. When mix looks like small peas or rice, add first 6 tablespoons of water and with a fork combine, pressing mix together until it binds. Add additional water as needed to create a mix that can be lifted out of the bowl and formed into a ball with your hand.

4. Place in refrigerator for however long it takes to prepare the filling.

5. Remove from refrigerator and divide the dough into 2 for 8” pies, or into 4 for 6” pies.

6. Roll out each piece from center outward, ensuring that the board is lightly floured. Roll out 4 times (outward), turn, roll out 4 times. If you roll outward to form a circle, the size of the crust batter should be a little more than your pan.

7. Easily fill the pan by folding the rolled out batter in 1/2 and placing in the pan, pressing lightly to fill the edges.

8. If enough dough overlaps the sides, press/pinch with fingers to form the external crust. If not sufficient to crimp, roll your rolling pin over the top to cut the edges down to the pan size, and remove any excess.

Custard:

1 1/2 Cups Milk, Cream, or Sour Cream

6 Eggs

2 Tbs. Dash (Flavor depending on filling)

1 Tbs. Herbs (Basil, Marjoram, or Thyme)

4 Tbs. All Purpose or Bread Flour

2 Tsp. Paprika

Procedure:

1. Combine 2 of the eggs with the flour into a smooth paste.

2. Add the spices and eggs, combining.

3. Add the milk or cream and combine completely.

4. Refrigerate until use.

Filling:

1 lb. Cooked Protein (Beef, Pork, Chicken, Fish or Sausage)

1/2 Cup Mushroom, Parsley or Basil, Chopped

1 Cup Broccoli/Spinach/Asparagus, Cut to Bite-Size pieces

1/2 Cup Onion (green/brown or white), diced small

8 Oz. Shredded cheese, Sharp, Jack, Colby

Procedure:

1. Preheat oven to 375 degrees.

2. Ensure all ingredients are bite size or smaller.

3. Sprinkle each filling item into pie, in the order shown above.

4. Remove Custard from the refrigerator and whisk briefly to combine ingredients that may have settled.

5. Pour Custard into pie, leaving an eighth of an inch below crust to allow for cooking.

6. Place pies on a cookie sheet in the center rack of the oven.

7. Bake 8” pies for 1 hour, 6” pies for 50 minutes – or until a knife placed in the center comes out clean and custard has set.

Serving Size: 1/4 of 8” pie, or one 6” pie

Servings: 4 to 8

Quiche - Easy

2010-05-28T10:51:00.000-07:00

So, using up leftovers can be problematic and we always worry about throwing away good food. Quiche uses fresh ingredients and leftovers - all depending on what you want to put in it. Some of you are looking at this and sighing because of the crust. Well, unless you fear the rolling pin, crust isn't a problem.

Best method for the main ingredients of flour, fat, salt and water is COLD. Yes, you can use oil but this makes the crust gummy in the end. Butter will cause the crust to brown too much or too quickly, but is good for flavor. I use Crisco shortening sticks. All Purpose Flour or Bread Flour can be used, and substituting a little Wheat Flour is fine if you add a little sugar.

Combining the ingredients for the crust can be done with a fork or a pastry blender, whichever you have handy. Measure out all of the flour, salt and sugar (if used), then add the fat in increments to blend evenly. I am putting a little butter in this crust for flavor - you can use all shortening if you'd like. When blended the fat and flour should look like little peas or grains of rice. Any larger and the blending is not complete, any smaller and you've added too much fat (especially if it looks gummy before you add the water.)

Another thing that you don't want to do is over combine. Take your time and stop to look at the product, bringing the bottom up to the top to ensure it is throughout, not just what you see on top.

OK, so last tip on this crust - USE ICE WATER. LOL, sorry. It is important to keep the fat solid in the flour, not melted or softened. Again, this will make it gummy and coat your mouth when you eat it.

For the filling, you can use any leftover meat or fish. Complement this protein with vegetables that you know taste good with it. Frozen vegetables can be used if they are thawed (water removed) first. If you use fresh vegetables, always cut them into bite size pieces so they cook properly and aren't too chewy.

Pan to use? Hmmm.......I have four 6" quiche pans that I used. So the recipe will make this much, or approximately two 8" pie pans. If necesary, the recipe can be halved if you only want one.

The good thing about leftover, leftover (quiche), it can be eaten for breakfast, lunch, or dinner. So, don't worry if it isn't all consumed the first meal.

Back to Dessert

2010-05-21T10:37:00.001-07:00

Breach of Trust

The heading of that last blog was a bit misleading. I asked what your favorite dessert was, and then I went on to talk about leftovers. Hehe...Seems I am easily distracted.

I am supposed to be talking dessert, specifically cheesecake. While thinking about today's post, it occured to me that my family in the UK perhaps can't use these recipes easily - the measurements aren't the same and need to be computed in order to use the recipe. Well, if you provide a comment that this would be appreciated, I will be more than happy to convert for you.

While we're on the topic of measurement - do you pay attention to what you use to measure each item? Dry ingredients - flour, sugar, rice should be measured in a container where the top can be leveled off easily. Most US measuring cups (glass or plastic), have lines that demark the levels of ounces, cups, quarts. However, the top of that cup is always above these lines, where the topmost line is the size of the measuring container. This is not a dry measure!!

A dry measure usually has the measurement on the handle, which is elongated. This type of measure allows you to complete the measurement by taking a knife or other straight surface across the top (to level it) and creates the actual measurement.

So then you're going to ask me, what about mass measurement? I don't mean a cube or a pot measurement - to me, mass measurement implies that if I take 8 ounces of block cheese, and I grate it -- I get 2 cups of mass. This is also true with dry ingredients that you use like fruit or vegetables (apples, peaches, onion).

Ok, so agasin you have to read the recipe and identify if the item is liquid, dry or mass. It means that if you have peaches in liquid - they will be measured in a liquid measure. If you have sliced fresh peaches, you are measuring in a mass measuring container.

One last note: when baking using flour, never pack or shake it down in the measuring container. Whatever air gets into it is part of the measurement. Also, butter, cream cheese, crisco sticks - these all have solid or liquid measurements that can be done. In this case, if using large quantities, use a scale (which you can also use for dry measurement). We can all eyeball 2 tablespoons of butter (and those of us that like it tend to overdo it.) Measuring the butter, will create a better flavor at the end of the day.

OK, gee....I did it again. Wandered off into another subject. I guess the subject was important since we are doing a cheesecake today. One other thing I've noticed with this cheesecake -- if you set the cream cheese out of the refrigerator onto the counter for 4 to 8 hours, it makes a creamier cheesecake. One reason might be that the enzymes in the cream cheese break down the fat molecules a little more at a longer room temperature than when it is used just as it softens.

Another tip - the ingredients for this cake should be at room temperature. If you melt the butter to do the crust (remember to measure it correctly), ensure that it returns to almost a solid (i.e. cools), before it is combined with the cracker crumbs.

Lemon(y) Cream Cheesecake

2010-05-21T10:37:00.000-07:00

Crust
2 1/4 Cups graham cracker crumbs
6 Tbsp butter, melted
1/4 Cup brown sugar
1 1/2 tsp cinnamon

Filling
3 (8 ounce) packages cream cheese, softened 8 hours
3 eggs
3/4 Cup sugar
3 Tbsp lemon juice, strained
2 Tbsp flour
2 tsp vanilla extract, divided
1 tsp lemon zest, finely grated
1 pint sour cream
3 Tbsp sugar

Procedure
1. Preheat oven to 350°F.
2. Using your hands, a pastry blender or the back of a spoon, mix all crust ingredients in a bowl until well combined.
3. Press into bottom of an 11 to 12-inch spring form pan.
4. Bake for 5 minutes.
5. Let cool; refrigerate until needed.
6. Using an electric mixer, beat cream cheese at high speed until completely smooth.
7. Add eggs one at a time, beating until smooth after each addition.
8. Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
9. Stir in lemon zest.
10. Pour into crust; bake at 350°F for 35 minutes.
11. Blend sour cream with remaining teaspoon vanilla and 3 Tbsp sugar; set mixture in warm place.
12. Remove cake from oven, and gently spread sour cream mixture on top.
13. Return to oven and bake for another 12 minutes.
14. Cool on rack for 45 minutes.
15. Refrigerate until topping is cool and well chilled.

Serving Size: 1 slice; Servings: 10 – 12 slices

What is your FAVORITE Dessert?

2010-05-18T15:23:00.000-07:00

Hello again! I sent out a blast (email to all my closest and dearest) the other day hoping to get more interest in this blog. You know, I love to cook. I also like to test recipes until I get the flavors that I enjoy into the recipe.

Last night I got a recommendation to include recipes that effectively use "leftovers". I guess one of the reasons I haven't so far -- probably because I DON'T LIKE leftovers. Now that I've got that off of my chest, I'll tell you the recipe I followed. [[ This is how I begin to develop a recipe.]]

I had cooked a prime rib roast (found it at 3.47/lb) and a corned beef brisket (remind me to put the corned beef recipe in here somewhere soon). I had just about a serving and 1/2 of both meats, and I had to feed 4 adults....GEE, what to do. OK, so I trimmed down the roast (was bone in), removed some of the fat but none of the crusting spices. I also trimmed a bit of the fat off of the corned beef. I put these in the food processor so I would get smaller pieces (almost like hash, but not quite that small.)

I put the two meats with the juice from the prime rib into a large pan. In the food processor (you can see LAZY written all over this), I tossed one large white onion, then the baby carrots from the corned beef. Ok, so I wasn't too lazy..I did chop finely 1/2 of a pasilla pepper and 1/3 of a red bell pepper and threw that in. Once this came to a boil, I added tomato paste and maybe 2 tbs of red wine. Oh, and I also threw in about 1 Tbs Chipotle Tabasco.

So, part of leftovers means you have to heat or, as it were, reheat the food to 170 degrees or better. This eliminates foodborne contaminants. So, I cooked this mixture on medium to low about 50 minutes (not that it needed that whole time, just that I didn't want to eat until a specific time.) 35 minutes would probably have sufficed, but may not have cooked the onion and peppers.

I made some long grain white rice and a nice ceasar salad. When my husband served (I cook, he serves ((and the portions are too big)), and we share dishes), he put a scoop of rice with the meat mixture on top, salad on the side. YUMMMMYYY COMFORT FOOD!!

The good thing is that I just doctored 2 X 1.5 meals and it came out to 4 = math problem, got it? Ok, enough of that.

My granddaughter has requested the cheesecake recipe (one I worked on, and worked on to get right.) Bear with me, I think it will be posted on Friday. I may just have to make one to be sure it's good :) (yeah right!!)

Hummus (Chickpea Dip) - Recipe

2010-05-14T13:23:00.001-07:00

Hummus (Chickpea Dip)

Ingredients:

1 lb Cooked or canned chickpeas, drained

1 Cup Tahini, (sesame paste)

1/4 Cup Garlic, crushed

1/2 Cup Lemon juice

1/4 Cup Olive oil

1 Tbsp Red pepper flakes

to taste --- Salt

pinch --- Cayenne

Procedure:

1. Purée the chickpeas with the tahini, garlic, lemon juice, and 1/2 the olive oil.

2. If necessary, thin the purée with a little water or additional lemon juice, depending on the taste.

3. Season with salt to taste and with cayenne or red pepper flakes.

4. Chill for at least 1 hour to allow the flavors time to blend before over seasoning.

5. Spoon the hummus into serving bowls. Drizzle additional olive oil over each bowl of hummus before serving.

Serving Size: 2 oz.

Servings: 1.0 qt

Do you know your Hummus?

2010-05-14T12:48:00.000-07:00

It seems to me that I mentioned Hummus in a post and I don't even know if you eat or like it? Do you know what it is?

Hummus is a dish that originated in the Middle Eastern part of the world. While hummus is made from several ingredients, the primary ingredient in hummus is chickpeas. Chickpeas are popular all over the world and in some places they are also called garbanzo beans. Chickpeas are a high protein legume that has been cultivated in the Middle East for thousands of years.

At its very core, hummus is a dip or spread that you serve with other foods. It generally contains chickpeas, tahini (also known as Sesame Paste), lemon juice, salt, garlic, olive oil and paprika.

So that is the simplest ingredient list for hummus. As I previously mentioned, stores sell this fine food in 6 and 12 oz plastic containers - with added garlic, roasted garlic, sun-dried tomatoes, pine nuts -- the list goes on and on.

Hummus with some pita, lavash, bagel or naan (all tender breads) can be eaten for lunch as a very healthy combination or addition to salad, yogurt, or whatever you actually have for lunch. The protein from the chickpeas, and the light texture of the hummus gives you energy, without making you feel too full. Since it contains a a complex carbohydrate (chick peas, garbanzos or other bean), it won't raise your blood sugar too fast and is absorbed slowly giving you energy for several hours following your meal.

So, I'm going to post my recipe and a little extra chit chat. Try it out and see if you like it!!

Easy Recipe - Hummus Pepper Pork Chops

2010-05-09T14:53:00.000-07:00

Ingredients:
1/3 Pasilla Peppers, Fresh, seeded, chopped
1/3 Red Bell Pepper, Fresh, seeded, chopped
1 Medium Brown Cup Onion, diced
1.5 lbs. Pork Chops, 3/4” thick, with or without bone
3 Tbsp Garlic, finely chopped
1/2 Cup Hummus, Garlic, Red Pepper or Plain
1/4 Cup Sherry
1/4 Cup Chicken Broth
2 Tbsp Butter or Olive Oil (for Sauté)

Procedure:
1. Start with a cold pan and melt the butter or warm pan and heat the oil.
2. Place onion, peppers and garlic in the pan and brown slightly on medium to high heat.
3. Remove vegetables and lightly brown Pork Chops on both sides.
4. Remove Pork Chops and deglaze the pan with the Sherry.
5. Add the Chicken Broth and Hummus, stirring until creamy.
6. Add the Pork Chops back to the pan with the Peppers.
7. Bring to almost a boil, then reduce heat to medium and simmer for 1/2 hour.

Serving Size: 1 Pork Chop with Sauce

Servings: Approximately 4, depending on size of Pork Chops

In this recipe, I used the Hummus to enhance the sauce and make it creamy. In some stores, Hummus comes with Sun Dried Tomato and Pine Nuts, Garlic, Plain and other variations. How much Hummus you use is to your taste, as it is a basic thickener of creamed chickpeas. I find that this type of sauce is very healthy, as it does not use the usual flour or cornstarch thickener.

I use a lot of ‘cooking’ wines. I also buy and drink many different wines including Merlot, Shiraz, Syrah, Cabernet and Grigio. If you have these wines on hand, and prefer a white or red to enhance the sauce – the wine is used as a flavor enhancer – as most of the alcohol burns off during cooking. Try your favorite or whatever you have on hand.

What's in a Roux Anyway?

2010-05-09T14:07:00.000-07:00

Hey there! Didn't think I'd make it to blog this week but, here I am. Amazing that I'm sitting still long enough (and not spinning). Seems I have had an ear infection for a while, which consequently caused Vertigo. And as a special surprise, the doctor said I was dehydrated. WTF? I drink probably, 6 to 8 14 oz glasses of ice water a day. As a matter of no one's interest but my own, I usually have 2 tea first thing in the morning (with milk n sugar), 3-4 black cups of coffee -- then, it's water the rest of the day until 6 pm. Then you all know what happens at 6 :)

So I'm looking at the various methods of making sauces and wondering sometimes why people find it so difficult. I think that a sauce is most flavorful when you cook the meat and vegetables in it. Seems difficult to have a sauce for everything, that turns out watery or over thickened or undercooked (when using flour or cornstarch.)

What I learned was that a sauce really gets its flavor from the broth used - vegetable, chicken, beef, etc. However, if you cook something during the week that gives off a juice, you can always store that juice or oil or 'drippings' for using with making bread or a nice sauce.

Keep in mind too, when doing meat that may normally be tough (the cuts are getting so expensive that only the tough cuts are affordable), using a moistener that came from another cooking day is not a problem. The deal with tough cuts
are:
1) You need an acid to break down the meat
2) You need a sweet or savory to balance the acid
3) Salt helps enhance the flavor, but only at the end of the process.

I notice chefs will season with salt and pepper at the beginning of the process. Yeah, yeah -- it enhances the flavor. But, if you put it at the beginning, you can't control it at the end. Then when it all comes out too salty, you are busy trying to balance the salt instead of enhancing the flavor!!

I noticed lately that when I don't salt the dish -- the savory flavor of the vegetables or broth or meats tend to shine through. Maybe it's just me, but, the only thing I really salt now is my potatoes or eggs once they've hit my plate. This is probably because I'm using unsalted butter to cook and use on my food, which gives the butter flavor without the salt. Thus, a touch of salt on those potatoes and eggs is all I need.

One other thought about the sauce or roux. When you saute vegetables (your mirapoix or whatever you use), always deglaze the pan to get the flavors off the bottom of the pan and into your sauce. Wine is good for deglazing, as is broth or stock. Never, never throw those tidbits away, as they are usually full of flavor (unless you accidentally burnt them!!)

If you do a poor man's gravy thickener, (flour and milk, or flour and water), always, always make sure you cook it down so the flour flavor cooks away and you get your desired consistency. Sometimes, as you're making this type of sauce or gravy, you want to OVER moisten it so it cooks down to the consistency you want. Don't under moisten and under cook it. That pasty feeling on the back of your tongue will tell you if you cooked it correctly!!

Cheesy Onion Bread - Recipe

2010-04-26T15:49:00.000-07:00

Cheesy Onion Bread

Ingredients:
2 Cups Beef, Pork or Chicken Stock
1/4 Cup Sugar
2 Tbs. Active Dry Yeast
1 Cup Wheat Flour

2 Large Eggs, Scrambled
1 Tbs. Dash (Original, Tomato-Basil-Garlic, Your Favorite)
1 Tbs. finely chopped Onion, Scallion or Leek
2 Tbs. Unsalted Butter
2 tsp Salt
4 1/2 - 5 Cups White Bread Flour
2 Cups Shredded Sharp or Medium Cheddar Cheese

Procedure:
Mixing:
1. Measure ingredients accurately.
2. Heat the Stock in a pan or microwave to lukewarm (85 to 90 degrees). Place the stock in your stand mixer and dissolve the sugar in it completely.
3. Add the yeast, sprinkling it evenly across the top of the liquid.
4. Sprinkle the cup of Wheat Flour evenly across the top of this. Allow to sit for 10 to 20 minutes, until the flour shows signs of cracking across the top (dry craters).
5. Attach the dough hook, and set the machine to its first setting (1 or slow).

Makeup:
1. While waiting for the yeast to act in the mixing bowl, scramble the eggs in a separate bowl. Chop the onion, and place this onion in the eggs with the spices and salt.
2. Grate the cheese and add this to the egg mixture (usually 8 to 10 ounces of block cheese will grate to 2 dry cups.)
3. With the mixer off, add two of the cups of White Flour, the cheese and egg mixture in the mixer. Set the mixer to 1 and let the ingredients combine.
4. Mixture will continue to be wet up until the last addition of flour. Add 1/2 Cup White Flour at intervals, each time as the sides of the bowl start to become clean (dough pulls away from the sides).
5. When you’ve added 4 1/2 Cups of the White Flour, the dough should be adhering to the top of the dough hook. (Stop at 4 if the mixture appears too dry, or alternatively continue to 5 Cups of White Flour if it continues to be sticky.

Proofing:
1. Flour the board that you will use, ensuring that it doesn’t slip and slide (I use melamine, but you can use a wood board.) Flour the board lightly, and place the dough on it, sprinkling additional flour across the top. This will allow you to push down on the dough with the heels of your hand. Push down and spread out until it is approximately 12”x12” or better.
2. Fold the dough into fourths and do the same push down process. If the dough appears fairly elastic and dry, you can stop. If not, do it one more turn.
3. Take an aluminum bowl and spray with your favorite cooking spray. Drop the dough into the bowl, pushing down briefly. Then, flip the dough back over so the top is oiled.
4. At this point, I put my oven on 170 degrees or Warm. I let the dough rest in the bowl, covering it with plastic (not tight, or if tight, with air-holes), and a wet kitchen towel. If you spray the plastic wrap the dough won’t stick to it once it has proofed the first time.
5. Place the bowl in the oven, turning the oven off and opening the door slightly. (If you live in a humid environment, this process can be done on the top of the stove. However, the dough/yeast likes it about 85 to 90 degrees to proof. With a warm oven and the wet towel you’ve created this environment and it can be done winter or summer.)
6. The dough should rise to twice its size in 1-1/2 hours or 2. Once it has doubled in size, remove from oven and plop dough back on your floured board.
7. At this point you need to again use the heel of your hand to press out all of the additional air that has built up. Press it out, fold it up and press it out again. At this point you want to use the added flour sparingly.
8. Once the dough has been rolled out, divide dough into 2 large or 3 medium loaves.
9. Press out again and form into loaves, or place in loaf pans. If using a stone or cookie sheet, remember to put a little corn meal on the bottom so the bread won’t stick.
10. Place the loaves on/in the pans and cover again with the plastic, placing back in the oven or in a warm moist place for further proofing. This should be about 1 to 1-1/2 hours. The loaves may not double in size at this point, but they should look ‘bigger’.
11. The loaves can be cooked at this point, without further kneading. However, if you want dense slicing bread, you will need to punch down and roll/form again. If you want a fluffy bread with holes and such in the bread, place the loaves in the oven.
12. Whichever way you decide, bake the loaves at 375 (preheated oven), for 30 to 35 minutes. They should be golden brown, and make a large ‘thump’ hollow sound when patted at the bottom or along the sides.
13. Allow to cool on wire rack for at least 20 minutes so that steam from the sliced bread doesn’t ruin the rest of the loaf. (We all like nice hot yummy cheese bread.)

Baking: 375 30-35 minutes, depending on size of loaf

Serving Size: 2 Slices

Bread Story & Recipe

2010-04-26T15:43:00.000-07:00

Bread Story

Recently, I took some time out to practice my baking skills and formulate a good bread recipe. This grew out of a need for tasty bread, that wasn’t too expensive. I noticed from shopping at various stores, including Wal-Mart, that sell this new ‘Artisan’ Bread-it’s costing me a mint to have sandwiches for lunch and bagels or muffins for breakfast.

I have eaten, and frequently enjoy Naan, Tortillas, Lavash, Rye Bread and Sourdough anything. More recently I’ve been seeing Jalapeno-Cheese, Sun-Dried Tomato, and Garlic-Onion flavored breads. The problem with this, to me, is that they use the cheapest oldest ingredients they can find to flavor the bread. Bagged and baked in the local stores, somehow it doesn’t start with enough flavor, or just isn’t packaged well to retain the flavor.

One of the things that is bothersome is the fact that a lot of this bread, whether it is loaf, hot dog rolls, or artisan – it spoils quickly by molding or drying out to brick like consistency. I did One figure out through trial a tribulation that the little bit of butter or olive oil you add to the bread, improves shelf life, and allows it to retain its tender consistency.

I also read story after story about how yeast is so temperamental. The Active Dry Yeast I got at Costco has been superb – this comes from taking good care of it. Yeast likes moisture, sugar and warm temperatures. If you buy it in the store, then put it in your cupboard with other dry goods, it will get old and tired. If you put it in the refrigerator two things happen – one, it doesn’t grow on its own, and it stays fresh.

I also see in the stores, for a higher price than a loaf of bread, bread machine mixes. For the amount of bread these boxes make, I don’t see it as cost effective. The exception may be the time element since the bread machine kneads, proofs, and bakes. I just can’t think of too many other relaxing things to do than making bread. Not to mention the smell, the raves and the first couple of pieces with a little butter.

If the recipe seems too large, most can be cut in half. However, if you’re doing the process anyway, cook the bread, and freeze what you’re not using right away. Thawing is just a matter of taking it out of the freezer the day before you intend to use it.

If the bread is not the flavor or consistency of your liking, I recommend slicing up into cubes and using for croutons. (Remember we eat most of our mistakes, cuz some of them turn into new recipes.)

I don't find making bread scary anymore, and you shouldn't either.

Back from the Shadows

2010-04-23T09:32:00.000-07:00

Hello there!

Been away from this for a while and thought it would be a good time to come back. Over the hiatus I have been working on my Bread skills, going back to working with yeast and the various flours and flavors of the season.

Since today is Friday, and I usually posted a recipe on this day - I will do so in a few hours. Something to work on over the weekend.

Over the hiatus, we went to Barbados for a wedding. Everyone from the family seemed to be there - UK, CA, NJ, NV, NY. We arrived early to assist with any last minute wedding preparations and ended up staying 2 weeks. Good to meet and greet everyone, enjoy the laughter and comraderie.

Of course, then came Thanksgiving and Christmas. New years, birthdays...you know the drill. Distractions keep you from doing what you should.

OK, enough of the gap explanation. I'll be back in a few hours to post the recipe. Hopefully, it won't be so long between posts anymore!!

And to my followers, thanks for sticking around - Click the damn Advertisements a few times (Please)!!

Click on the Ads?

2009-05-22T15:23:00.000-07:00

I am not entirely sold on blogging. However, clicking on these advertisements will maintain my peace of mind, so that I can relax and work hard at doing these items with you. You may find recipes that are there when you click, probably not as good, or fun as these - I'll let you decide.

Also, a final note.....My daughter suggested pictures. She says, "It all sounds good, but what's it supposed to look like?" Ok, ok, I got the message. I will work on getting some pictures into the blog for Recipe day.

[You know, it's her job to remind me to take the camera out!!]

Friday - Recipe Day (cont'd)

2009-05-22T15:00:00.000-07:00

So, with the below posted I have eliminated one of my duties of blogging.

I am feeling a bit melancholy this weekend, probably because it is Memorial Weekend. I know everyone is making plans, me included. Gas prices certainly have gone up just to make us double-think that little weekend getaway. I prefer to stay off of the roads when holidays come - I like to live to see the next one.

There are a few things I noticed in the papers for this weekend - which seem to be pretty good deals: Corn 5 for $1; Cherries $1.98/lb; Baby Back Ribs $2.99/lb.....mmmm perfect for a barbecue. Exactly what I'm planning for Sunday along with cleaning out the garage and blowing out the backyard. I am going to ask my grand kids to come and help a bit, which means we're feeding them for the next couple of days.

I have neighbors too, speaking of Baby Back Ribs. A few years ago, during one of our annual summer cookouts, one of the sons said something quite startling, "Mom, next time we do ribs can K do them?" Well, that was an embarrassing moment even though my pride welled up to overblown. I'll not forget that.....but, I can share the recipe for them....

Baby Back Ribs
4-5 slabs Baby Backs, cleaned, split 2 bones to a serving
4 quarts Water
1 cup Vinegar, Rice, Palm, Cider, White
2 Bay Leaves, crumbled
2 Tbs Peppercorns, partially crushed
5 Cloves, whole
1 Tbs Fennel Seed
5 Cloves Garlic, crushed

Place ribs in liquid and spices and bring to a boil.
Reduce heat and simmer, on low to medium, for 4o minutes covered, ensuring that there is sufficient liquid to just cover the ribs.
Remove from liquid and allow to cool on cookie sheet or other pan until ready to place on the BBQ grill.
Grill 10 minutes on one side, coat with your favorite BBQ sauce (or Adobo Sauce) and turn onto the uncooked side. Grill again 10 minutes, coating the reverse side with sauce.
The secret here is to seal the juices by cooking briefly for 5 to 10 minutes, coat with sauce which seeps into the meat while the other side is cooking.
If the meat is already falling off of the bone - the pot cooked at too high a heat or for too long. Not to worry though, just coat before placing on the grill, and turn once after 5 to 7 minutes, coating a second time, and serve.

This one is just about as easy as I can make it....Hope you enjoy!!

Recipe Day - Roti

2009-05-22T14:51:00.000-07:00

Oh my, such a busy week, and now you want a recipe? Well.....I have a couple for you....

To finish the discussion on Curry and Roti or Naan....I don't think most foodies have a bread board for the oven - I know I don't. I'm going to look for one and let you know where to find it at a good price (usually improvising with something from Lowe's or Home Depot.) Once I do, we'll do Naan several different ways.
What I have today is the Roti which I discussed earlier this week, filled with (your choice) either sweet potato curry or chicken curry. The filling is easy to do, so this recipe is pretty simple. The other comment on it -- you can bake the roti at 375 on an oiled cookie sheet if you prefer, turning it once after 10 minutes or so.
So here is today's Recipe:

Roti
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water
1 tablespoon butter, melted

Directions
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough. Set the dough aside for 15 minutes.
Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
Fill the middle of each square with about 1/2 cup of filling mixture (see below). Wrap the dough around the mixture to seal the filling inside.
To cook the roti, place butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the roti in the pan.
Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining roti. Serve immediately.

Sweet Potato and Chickpea Filling
2 tablespoons butter, melted
3 garlic cloves, minced
1 small red onion, diced
1 large sweet potato, scrubbed and diced
1 1/4 cups water
2 tablespoons curry powder
1 teaspoon hot sauce (Caribbean style)
1/8 teaspoon salt
1 (16 ounce) can chickpeas, drained

Chicken and Pumpkin Filling
2 tablespoons butter, melted
4 garlic cloves, minced
1/2 cup red onion, diced
1 scotch bonnet pepper or jalapeno pepper, seeded and minced
2 tablespoons curry powder
2 teaspoons hot sauce (Caribbean style)
1 teaspoon coriander, ground
1/2 teaspoon salt
4 cups pumpkin flesh or 1 (20 ounce) canned pumpkin
2 cups water
1 lb boneless chicken, cooked and diced

SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set the filling aside.