The Cooking Blog

The 2009 JordonCooper.com Christmas Gift Guides

2009-11-16T22:09:00.001-06:00

As I have written before, my awesome husband Jordon does most of the Christmas shopping at our house. He also has written some excellent Christmas gift guides that are being uploaded over the last several weeks. So if you are looking for the right gift for the special person, check out these links.

Apparently he still has some more to come and you can find them all listed in his Christmas Gift Ideas category. Best of luck with your Christmas shopping! You can also follow Jordon on Twitter.

The top secret “KFC” Coleslaw Recipe

2009-11-14T15:03:00.001-06:00

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Directions

Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

This goes great as a topping on a pulled pork sandwich.

Pulled Pork Sandwich Recipe

2009-11-14T15:00:00.001-06:00

Ingredients

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns

Directions

Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot on hamburger buns.
Make sure you top it off with a big spoonful of coleslaw on top of the pork.

Serves 6 to 8.

Fat Darrell Sandwich Recipe

2009-11-13T15:58:00.001-06:00

Jordon was watching the Rutgers football game last night and they had a shot of the Fat Darrell Sandwhich. A sandwich made up of mozzarella sticks, chicken fingers, French fries and many other unhealthy snacks. Try at your own risk, definitely not heart smart.

100 Things Restaurant Staffers Should Not Do

2009-10-31T18:23:00.001-06:00

The first 50 suggestions come from the New York Times

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

Wahoo, here is the second 50 suggestions.

Creamy Chicken Bake Recipe

2009-10-21T21:09:00.001-06:00

Ingredients

1 (8 ounce) package egg noodles
1 (16 ounce) package frozen broccoli florets, thawed
1/4 cup (1/2 stick) butter, melted
1 (8 ounce) package shredded cheddar cheese
1 (10 ounce) can cream of chicken soup
1 cup half-and-half cream
1/4 teaspoon ground mustard
3 cups cooked, cubed chicken breasts
2/3 cup slivered almonds, toasted

Directions

Preheat over to 350 degrees
Cook noodles according to package directions and drain. Cut stems off broccoli and discard. Combine noodles and broccoli in large bowl.
Add butter and cheese until cheese melts. Stir in chicken soup, half-and-half cream, mustard, chicken and about 1/2 teaspoon each of salt and pepper. Spoon into sprayed 2 1/2 quart baking dish.
Cover and bake for about 40 minutes. Remove from oven, sprinkles with slivered ovens.

Serves 8.

The Shake Shack Burger Recipe

2009-10-21T19:13:00.001-06:00

Serious Eats has re-created the famous New York City Shake Shack Burger recipe

There's nothing special about the burger—regular squishy bun, a 1/4-pound patty of griddled meat, lettuce, tomato, and sauce—but like all good burger experiences, the sandwich is far more than a sum of its parts. To recreate the experience at home, I had to eat it, dissect it, deconstruct it, research it, eat it some more, rebuild it, break it down again, reconfigure it, taste it, eat it one more time, and finally reconstruct it again. Here are the results of my labor, from the ground up.

I am so trying this up at the cabin this summer.

Reuben Sandwich Recipe

2009-10-20T18:47:00.001-06:00

Ingredients

12 slices dark rye bread
6 slices Swiss cheese
12 thin deli slices corned beef
4 cups deli coleslaw drained

On 6 slices of rye bread, layer cheese, 2 slices corned beef and lots of coleslaw. Top with remaining bread slices. Serves 6.

Hot Roast Beef Sandwich Recipe

2009-10-20T18:43:00.001-06:00

Ingredients

1 (12 ounce) loaf French Bread
1/2 cup creamy Dijon-style mustard
3/4 pound sliced deli roast beef
8 slices American cheese

Directions

Preheat over to 325 degrees Fahrenheit
Split French bread and spread mustard on bottom slice. Line slices of beef over mustard and cheese slices over beef. Add top loaf.
Cut loaf in quarters and place on baking sheet. Heat for about 5 minutes or until cheese just partially melts. Serves 4.

Friday-After-Thanksgiving Salad Recipe

2009-10-20T18:32:00.001-06:00

Ingredients

2 (10 ounce) packages romaine lettuce
2 1/2 – 3 cups cooked, sliced, turkey
1 (8 ounces) jar baby corn, quartered
2 tomatoes, chopped
1 (8 ounces) package shredded colby cheese)

Directions

Combine romaine lettuce, turkey, baby corn, tomatoes and cheese in large salad bowl.

Dressing

2/3 cup mayonnaise
2/3 cup salsa
1/4 cup cider vinegar
2 tablespoons sugar

Combine all dressing ingredients in bowl and mix well.
When ready to serve, sprinkle a little salt and pepper, pour dressing over salad and toss to coat well. Serves 8.

Breakfast Shake Recipe

2009-10-20T18:24:00.001-06:00

Ingredients

1 banana cut into 1 inch slices
1 mango, pealed, cubed
1 1/2 cups of pineapple or orange juice, chilled
1 (8 ounce) container vanilla yogurt

Directions

Process banana slices, mango, juice, and yogurt into blender until smooth. Scrape sides of blender and mix. Serve immediately.

Crabmeat Quiche Recipe

2009-10-20T18:19:00.001-06:00

Ingredients

3 eggs, beaten
1 (8 ounce) carton sour cream
1 (6 ounce) can crabmeat, rinsed, drained, flaked
1/2 cup shredded Swiss cheese
1 (9 inch) piecrust

Instructions

Preheat oven to 350 degrees Fahrenheit
Combine eggs and sour cream in bowl. Blend in crabmeat and cheese and add a little garlic salt and pepper.
Pour into piecrust
Bake for 35 minutes. Serves 6.

Canadian Thanksgiving 2009 Guide

2009-10-09T20:19:00.001-06:00

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

Recipes

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags. Also over at our cabin blog, there are some great ideas for Thanksgiving at the lake. Happy Thanksgiving everyone!

Sautéed Green Beans Recipe

2009-10-09T20:08:00.001-06:00

Ingredients

5 slices bacon
1/2 cup slivered almonds
1 (16 ounce) package frozen cut green beans
1/4 cup butter

Directions

Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Holiday Mashed Potato Recipe

2009-10-09T20:05:00.001-06:00

Ingredients

5 pounds red potatoes, peeled and quartered
1 cup heavy cream
1/2 cup butter
salt and pepper to taste

Directions

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

Herb Roasted Turkey Recipe

2009-10-09T20:03:00.001-06:00

Ingredients

1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Directions

Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Traditional Stuffing Recipe

2009-10-09T20:01:00.001-06:00

Ingredients

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Directions

Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird."

Turkey Gravy Recipe

2009-10-09T19:57:00.001-06:00

5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt

Directions

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Two Layer Pumpkin Cheesecake Recipe

2009-10-06T22:12:00.001-06:00

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Creamed Turnips Recipe

2009-10-06T21:41:00.001-06:00

Ingredients

1 large turnip, peeled and diced
2 tablespoons white sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

Directions

Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Mashed Turnips with Bacon Recipe

2009-10-06T21:38:00.001-06:00

Ingredients

2 pounds orange turnip
3 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder 1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat

Directions:

Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon.
Stir and heat to the desired temperature before serving.

Flaming BBQ Beef Fajitas Recipe

2009-09-06T18:11:00.001-06:00

By grilling the beef steak, vegetables and flatbreads, this entire fajita recipe is cooked in the great outdoors.

1 lime
½ cup finely chopped pickled jalapeno peppers plus 2 tbsp reserved juice
2 tbsp Worcestershire sauce
2 garlic cloves, minced
1 lb Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch thick
1 EACH onion and sweet red pepper, cut into strips
1 tbsp vegetable oil
1 tsp chili powder
½ tsp ground cumin
4 Greek pitas

Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.

Discard marinade; grill steak using medium-high heat, 3 to 4 minutes per side for medium-rare. Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
Tuck steak and vegetables into warm pitas and top with some salsa.

TIP When using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.

Barbecue Beef Stir-Fry Recipe

2009-09-06T18:09:00.001-06:00

With a barbecue wok you can take this beef stir-fry recipe outside to the grill.

⅓ cup hoisin sauce
2 tbsp salad dressing
2 tsp Asian chili sauce
1 lb Beef Grilling Steak (e.g. Rib, Top Sirloin or Strip Loin), trimmed and cut into 1/4-inch (5 mm) thick strips
4 cups mixed stir-fry vegetables (e.g. snow peas, slivered sweet yellow pepper, red onion and carrot)

Combine hoisin sauce, salad dressing and chili sauce. Toss 2 tbsp (30 mL) of the sauce mixture with beef strips. For even more flavour, marinate meat in the sauce for an hour or two.
Preheat barbecue to medium-high. Coat inside of barbecue wok with cooking spray. Place on the grill and close lid; heat for 5 minutes. Add beef strips to wok and cook over high heat for 1-2 minutes, stirring occasionally. Add vegetables and cook with the lid closed, for 8 minutes, stirring occasionally.
Transfer to a large serving platter or bowl; toss with remaining sauce. Serve with cooked vermicelli-style noodles.

Beef Steak with Garlic Smashed Potatoes Recipe

2009-09-06T18:06:00.001-06:00

¾ cup soy sauce
¼ cup packed brown sugar
1 garlic clove, minced
1 tbsp minced fresh gingerroot
1 ½ lb Beef Grilling Steak or Medallions (e.g. Rib Eye, Top Sirloin or Strip Loin), 1-inch thick
Garlic Smashed Potatoes (recipe below)

Combine soy sauce, sugar, garlic and gingerroot in large sealable freezer bag. Pierce steak all over with fork; add to bag and marinate for 15 minutes.
Discard marinade. Pat steak dry with paper towelling.Grill or broil using medium-high heat for 6 to 7 minutes per side for medium doneness.
Let stand for 5 minutes; slice thinly across the grain to serve.

Garlic Smashed Potatoes: Boil scrubbed 3-inch (7.5 cm) new potatoes until just tender. Drain and cool slightly. Flatten each potato slightly with your hand, keeping potatoes intact. Brush generously with your favourite salad dressing and season with salt and pepper. Grill about 3 minutes per side, until crispy and browned.

Mexican Quesadillas Recipe

2009-09-06T18:03:00.001-06:00

Ingredients

4 Beef Fast-fry Steaks, about 12 oz
1/2 tsp EACH salt and pepper
2 tbsp lime juice (about 2 limes)
1-1/2 cups shredded Monterey jack cheese
1 cup frozen corn, thawed
1/4 cup salsa
1 jalapeno, seeded and minced
1/2 tsp hot sauce
4 large flour tortillas

Rub steaks all over with salt and pepper. Grill over medium-high heat for 2 to 3 minutes per side or until cooked through. Remove from grill; drizzle with lime juice and set aside. Reduce heat to low.
Combine cheese, corn, salsa, jalapeno and hot sauce; Spread 1/2 cup (125 mL) of mixture evenly over one half of each of the 4 tortillas. Cut steaks into strips, sprinkle over cheese mixture. Fold over tortilla half to form a half-moon. Assemble 3 more quesadillas in the same manner.
Grill each quesadilla for 2 minutes per side or until toasted and cheese is melted.