Noah's Galley

2009-08-22T06:38:00.001-04:00

Aunt Fanny’s Baked Squash

Ingredients:
3 pounds yellow summer squash
1/2 cup chopped onions
1/2 cup cracker meal or bread crumbs
1/2 teaspoon salt
1/2 black pepper (salt and pepper may be increased to suit taste)
2 eggs
1 stick butter
1 tablespoon sugar

Wash and cut up squash. Boil until tender, drain thoroughly, then mash. Add all ingredients except 1/2 of butter to squash. Melt remaining butter. Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs. BAKE in 375 degree oven for approximately 1 hour or until brown on top.

2009-03-10T07:06:00.002-04:00

Traditional Irish dinner of corned beef, cabbage

Ingredients
1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes

Cooking Instructions
1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water.

4. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

2008-12-08T12:04:00.004-05:00

Stollen

The Traditional German Christmas Cake
Like many traditional dishes that originated in the country kitchens of Europe, there are as many recipes as there are cooks. So feel free to change this one. Although there seems to be a rather daunting list of ingredients and directions, stollen is really just a sweet bread mix with marzipan in the centre. If pressed for time, one of the easiest things is to substitute the list of dried fruits for the appropriate weight from a packet of assorted dried fruits and peel.

Recipe Enough For Two Loaves
This recipe makes two stollen loaves, which will keep in an airtight container for a couple of weeks. If you are making them to give as gifts, write the expiry date on the tags. The stollen also freeze very well; thaw overnight and sprinkle with icing sugar before serving for afternoon or morning teas, or for a special dessert.

Traditional Christmas Stollen

Ingredients
40 g dried yeast
700 grammes of warm plain flour
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
110 g sugar
2 medium eggs, beaten
250 g soft butter
300 g raisins
125 g currants
150 g mixed candied peel, chopped
4 tablespoons rum
Zest from one large lemon
150 g roughly chopped blanched almonds
1 teaspoon salt
250 packet of white marzipan
250 g melted butter, to brush on the stollen after baking
Icing sugar to dust

Method
1. Mix together the yeast and 150 ml of warm water
2. Put the flour and spices in a large bowl and mix
3. Make a well in the centre and pour in the yeast mixture
4. Sprinkle it with a little flour, and leave to activate for 15 minutes
5. Mix the sugar and eggs in another bowl
6. Add to the flour mix, then add the butter
7. Mix everything together until it forms into a dough
8. Turn out onto a floured board and knead for five minutes until smooth
9. Add a little more flour if the mix is too wet, or more water if it is too dry
10. Put the dough into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size – about two hours
11. Put the dried fruit and mixed peel into a bowl with the rum and leave to soak
12. After the dough has risen, turn onto a lightly floured board, and stretch into a rectangle 25 x 35 cm
13. Tip the fruit mix, the zest, the almonds, and the salt into the middle
14. Knead well until the fruit is spread through the dough
15. Divide the dough into two pieces
16. Also cut the marzipan roll into half, and roll each piece into a length of 25 cm
17. Shape the dough into two ovals approximately 30 cm
18. Press a rolling pin down the middle of the dough to make a trough
19. Put the marzipan into the trough, and fold the dough over it
20. Put the loaves onto a sheet, cover and leave to rest and rise for an hour
21. Put in the preheated oven – 180 C – and bake for approximately 35 to 45 minutes or until the loaves sound hollow when tapped on the bottom
22. Allow to cool for 15 minutes, then brush with the melted butter, using it all. This keeps the bread fresh for longer, and gives it a richer texture
23. Just before serving, dust with icing sugar
24. Serve plain in thin slices, or with whipped cream.

2008-10-29T12:01:00.001-05:00

Deep-dish apple cranberry pie
4 large apples, peeled, cored and sliced
2-1/2 cups cranberries, fresh or frozen
3/4 cup Splenda
1/4 teaspoon apply pie spice
9-inch ready pie crust, unbaked
Preheat oven to 378 degrees.
Stir all ingredients together in a medium sized mixing bowl and place in a 10-inch deep-dish pie pan.
Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake at 375 degrees for about 1 hour. Serve warm. Refrigerate any leftovers. Makes 10 servings.
Source: Dorothy Lee

2008-07-27T07:31:00.002-04:00

Poke salad was something growing wild that we ate when I was a kid in Tennessee. I also have seen it canned in grocery stores.

It must be boiled and rinsed multiple times to remove toxins (posionous, otherwise) or can be fried. One reference I read commented that frying removes the toxicity as well. I've often wondered why anyone would go to all that trouble to eat something that's toxic to some degree.

I recall it being similar to other "greens" like turnip, mustard and collard greens. Each one has it's individual taste though.

POKE SALAD
1 to 2 pounds Poke Salad

6 to 8 slices bacon

1 large onion

2 eggs

Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse with cold tepid water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for the third time, starting over cold tepid water bring to a rapid boil for 20 more minutes. Drain and rinse with cold water. Let drain completely.

Meantime fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

2008-07-26T12:13:00.003-04:00

Okra

Okra originated in West Africa. In the 1700s, seeds were brought to the United States and the Caribbean by slaves, who roasted them to make a coffee substitute. The seeds also were planted, and okra soon became popular throughout the South.

Today, okra is grown around the world, and recipes using it have an international flavor. It goes into spicy Indian curries and Asian stir-fries. Greek and Middle-Eastern cooks simmer it with olive oil and tomatoes. Brazilians marinate lightly cooked slices in a spicy vinaigrette.

Southern Fried Okra
1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil

1. Wash and slice okra; pat dry with paper towels.
2. Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
3. Combine flour, cornmeal, baking powder, salt and pepper.
4. Drain okra, small portions at a time, using a slotted spoon.
5. Dredge okra, small portions at a time, in flour mixture.
6. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375 degrees.

7. Fry okra until golden brown.

8. Drain on paper towels and serve immediately.
Makes 4 servings.

2008-07-26T09:57:00.003-04:00

FRIED GREEN TOMATOES, SOUTHERN-STYLE
The popularity of Fried Green Tomatoes was not limited to the South as many would lead you to believe. The fact is, farmers everywhere had to find ways to use the last of the tomato crop, especially in the northern states where the tomatoes had to be picked green to protect them from the first frost. The Pennsylvania Dutch would can green tomato relishes with some. Others would be wrapped individually in newspaper and stored in a cool basement or root cellar to slowly ripen for later use. They also used many in preparations such as Green Tomato Pie or for frying. The only difference I can determine is that the Pa Dutch used flour as a coating (see recipe), as opposed to the flour and cornmeal mixture used by most Southerners. Either is very good. Tomatoes were fried in bacon grease or lard then, in later years, shortening, oil or butter. See the notes below for choosing tomatoes for frying.

INGREDIENTS
3 to 4 unripened tomatoes, cut into approximately 3/8-inch slices
1/2 cup flour
1/2 cup cornmeal
Vegetable oil, butter or bacon grease for frying
Salt and pepper to taste

Heat enough oil to cover the bottom of a large skillet over medium-high heat. Mix together the flour and cornmeal. Dredge the tomato slices in the flour mixture to coat both sides; shake off excess. Place in hot pan and brown quickly until slightly softened but not mushy, about 2 minutes per side. Adjust heat as needed. Add more oil as needed between batches. Place briefly on paper towels to remove excess oil, then on a large platter in a single layer. Sprinkle with salt and pepper.
Serves 4

2008-07-25T06:24:00.004-04:00

Nassau Grits
In Pensacola, Florida, we enjoy a breakfast restaurant called The Coffee Cup where many gather to eat grits and eggs with bacon, ham, sausage and biscuits in the mornings.

An adaptation of The Coffee Cups' grits recipe in itself is a riff on one passed on to The Coffee Cup through many hands. Now, it passes to you.

If you'd like to read more about The Coffee Cup and other Southern delights, grab a copy of Southern Belly for yourself.

- makes 4 to 6 servings -

Ingredients
1/2 pound bacon

1 medium onion, finely chopped

1 bell pepper, seeded and finely chopped

3/4 cup ground or finely chopped ham (about 6 ounces)

1 14-ounce can chopped tomatoes

1 teaspoon finely chopped garlic

3/4 cup uncooked white grits

Salt and freshly ground black pepper

Procedure
1. Heat a large skillet over medium heat. Add the bacon and cook, turning once, until crisp, 5 to 7 minutes. Remove to a plate lined with paper towels. Once cooled, crumble into bits and set aside.
2. Pour off all the bacon drippings except for 2 to 3 tablespoons. Add the onion and bell pepper and saute until the onion is translucent, 3 to 5 minutes. Add the ham, stirring to mix well. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and garlic and reduce the heat to low. Simmer, stirring occasionally, for 30 minutes.
3. Meanwhile, cook the grits as directed on the package instructions. When they reach a creamy state, stir in the ham and tomato mixture. Taste and adjust for seasoning with salt and pepper. Transfer to a large serving bowl and crumble the bacon over the top. Serve immediately.

2008-07-24T14:42:00.002-04:00

Collard greens, Southern Style
Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly kale, collards, turnip, spinach, and mustard greens.

In the Southern states, a large quantity of greens to serve a family is commonly referred to as a "mess o' greens." The exact quantity that constitutes a "mess" varies with the size of the family.

Collard greens (whole collard heads or leaves)

2 ham hocks

4 medium size white potatoes, peeled (last 30 minutes)

Water

Salt to taste

Toppings (suggestions follow)

Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.

Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.

Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature with your choice of toppings.

Toppings:

Hot pepper

Vinegar

Onions and vinegar (chopped onions and vinegar mixed together)

2008-07-20T14:57:00.003-04:00

A Southern-style turnip green recipe with salt pork
Ingredients:
4 to 4 1/2 pounds turnip greens
1 pound salt pork, rinsed and diced
1 1/2 cups water
1 cup finely chopped onion
1/2 teaspoon pepper
1 teaspoon sugar, optional
a dash of crushed red pepper, optional

Preparation:
Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.Serve with vinegar or pepper sauce and cornbread.

Serves 6

2008-07-17T10:03:00.003-04:00

Southwest Louisiana Creole Jambalaya
(NOTE: My good friend, Mrs. Susan Strong of St. Petersburg, Fla. sent me this delicious recipe. Susan lived in Louisiana for many years.)
1 TBS shortening
2 TBS flour
1 pound pure pork sausage, smoked,
or loose uncased sausage
1/2 cup bell pepper, chopped
3 cups raw shrimp, peeled,
de-veined and chopped bite size
5 cups tomatoes, peeled and diced
2 1/2 cups water
1 large onion, chopped
1 clove garlic, crushed
2 TBS parsley, chopped
2 cups raw white rice (I wash mine)
2 TBS Worcestershire Sauce
1 1/4 tsp salt
1/2 tsp thyme
1/4 tsp red pepper

Melt shortening in a large, heavy Dutch oven. Add flour and
stir until blended (not a roux). Then add sausage, cut into
bite sized pieces and bell pepper. Cook 5 minutes or a little
more and add shrimp, tomatoes, water, onion , garlic and
parsley. Bring to a boil and stir in rice, Worcestershire Sauce,
salt, thyme and red pepper. Cover and simmer for about
30 minutes or until rice is tender. Stir occasionally. Sprinkle
with additional chopped parsley. Does not freeze well.
Serves 8

Noah, this is the way we always made it. This one comes from "Pirate's Pantry".
Just thought you might enjoy reading an authentic one.

2008-07-16T13:41:00.002-04:00

Jambalaya
1 pound smoked sausage, sliced
2-1/2 to 3 pounds shrimp or chopped ham
1 small can tomato sauce
1 can beef broth
1 can or one package onion soup
1 stick real butter
2 cups uncooked Uncle Ben’s Converted Rice
1 bunch green onion, chopped
2 large onions, diced
1/2 bunch parsley, sliced
3 ribs celery, sliced
1 large bell pepper, any color, diced
1 teaspoon Tony Chachere’s Original Creole Seasoning
Put all ingredients directly into a roasting pan. Mix together.
Sprinkle with Creole seasoning to taste. Bake uncovered at 350 degrees for 1 hour. Stir every 15 minutes until done. Serve immediately.
Serve with hot French bread, green salad and a light dessert.
Source: Deborah Barrios Plessy, Pensacola

2008-07-12T13:12:00.002-04:00

Black Beans with Rice
Black beans are cooked with chopped vegetables and seasonings then served with hot cooked rice.

Ingredients:
1 pound dried black beans, washed and drained
6 cups water
1 cup chopped onion
1 large green bell pepper, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 bay leaves
2 teaspoons salt
1/4 teaspoon pepper
1 large smoked ham hock or ham bone
2 slices bacon, minced
3 tablespoons red wine vinegar
hard cooked egg
hot cooked rice

Preparation

Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover pan, and let stand for 1 hour. Sauté chopped onion, green bell pepper and garlic in olive oil for 4 to 5 minutes, or until onion is tender. Add to beans with the bay leaves, salt, pepper, ham hock or bone, and bacon. Bring to a boil; reduce heat, cover, and simmer for 2 hours. Add more water if necessary. Add vinegar and garnish with hard cooked eggs, if desired. Serve with cooked rice.

2008-07-04T14:15:00.003-04:00

Fourth of July
Prize Winning Baby Back Ribs

INGREDIENTS
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

DIRECTIONS
Preheat grill for high heat.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.

Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

2008-06-11T09:40:00.002-04:00

LEMON MARMALADE

2 large or 3 medium lemons
5 cups water
2-1/4 cups sugar

Cut lemons lengthwise in half, then crosswise as thinly as possible, discarding ends and seeds but collecting juices.

Place lemon and water in a non-corrosive pan. Heat to boiling; reduce heat and boil uncovered for 30 minutes.

Strain mixture through a sieve into a bowl. Measure liquid. There should be 3 cups; if not, add more water.

Return lemon and liquid to pan. Add sugar and heat to boiling. Cook about 30 to 35 minutes after adding sugar, or until mixture is firm but not stiff.

Remove from heat and ladle into hot, sterilized jars. Do not double recipe.

Yields 3 pints.
Source: Jamie Jones

2008-06-05T10:17:00.002-04:00

Red, White and Blue Strawberry Shortcake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

DIRECTIONS
Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

2008-05-29T13:54:00.001-04:00

Pollo alla Milanese Cuban style
I"m sure most of you are aware of this dish. It is very common. In fact, I bet some of you make this and don't even realize you are making it. Why? Because Pollo alla Milanese is basically breaded chicken. In this case it would be breaded boneless chicken breast. There is no science to this dish, no need to have a recipe book on hand, no need to have a degree in culinary arts. However, I'm going to give you a Cuban touch to this recipe that will give it a BAM! like Emeril Lagasse would say. Cuban's call this dish pollo empanizado which obviously means breaded chicken. How could we make this very basic simple dish into a Cuban style gem? Well we do what Cubans do best, we marinade!!!!! That is the secret. Cubans will marinade just about everything and the secret marinade is called MOJITO. Yes, like the drink, but the marinade and the drink differ greatly.

Mojito the marinade consists of garlic, onions, cumin, oregano, salt, pepper and bitter oranges. That is the secret ingredient that makes Cuban style mojito so special. It is the bitter oranges. Bitter oranges are very difficult to get and if you try this with regular oranges, it's not going to taste the same. So, don' try it.

But since I'm all about saving time and doing things the easy way I buy the mojito already made. My recommendations would be either the Goya or the mojo from La Lechonera. Either one is good. Make sure you buy the bottle that says MOJO on it. Goya sells another marinade made from bitter oranges, but it's NOT mojito. (Mojo and mojito are the same thing) So please don't make the mistake of buying that one. So here is how I make Pollo alla Milanese Cuban style.

Ingredients:

4 pieces of boneless chicken breasts

1 cup Mojito (Mojo)

1 1/2 cups italian style bread crumbs

1 tablespoon grated Parmesan cheese

1 tablespoon fresh chopped parsley

2 eggs

salt and pepper for taste

1 lemon

Wash and pat dry the chicken breasts. You want the chicken pieces to be on the thin side so mash them down. Put them in bowl and pour the mojito over them. Flip them around in the bowl making sure that the mojito has coated all the pieces back and front. Let them sit in the marinade for at least 4 hours. I've even kept them in overnight.

After they've sat for a while, take them out and pat dry. Now you can start up the oil in a frying pan. I use extra light virgin olive oil for frying but you can use vegetable oil if you like. Combine parmesan cheese and bread crumbs on one plate. Put the eggs in another plate. Mix them up with a fork. Add the parsley, salt and pepper. Now arrange the plates in this order; chicken breasts first, egg mixture second and bread crumbs third.

Now dip chicken in egg mixture and coat both sides. Then dip the chicken onto the bread crumb plate. Make sure you get a really nice coat of bread crumbs. Then place in the oil and fry them up! When the oil is really hot, they will cook fast. Remember to flip them so you get a nice golden brown top. When the chicken is done, place them on a plate with a paper towel so it can soak up the extra oil.

Place the chicken on your serving dish. Cut up the lemon in 4 pieces and place one piece next to each of the 4 pieces of chicken. I like to serve this dish with a green salad. Nice and simple.

Well that's it. You will see how much more flavorful the chicken is when you bite into it. Here's another tip for a topping. Buy some Chimichurri sauce. Also available in spanish markets. Instead of the lemon use this sauce.

HEALTHY/LITE VERSION:

Don't add cheese to the bread crumbs and use egg whites instead of the whole egg. Also, you can bake the chicken in the oven. When they are just about done, flip on the broiler for a few minutes so you can get a nice brown topping.

2008-05-27T12:49:00.003-04:00

Chicken for 8 - Fit for Queens Coronation
(This recipe came from Mark Pierre Schmidtke
of Morocco)
2.3kg (5lb) chicken
1 tbsp vegetable oil
1 small, finely chopped onion
1 tbsp curry paste
1 tbsp tomato puree
100ml red wine
1 bay leaf
1/2 lemon juice
4 finely chopped apricot halves
300ml (1/2 pint) Mayonnaise
100ml (4 fl oz) whipping cream
Salt and pepper
Watercress to garnish

Instructions:
1. Skin the chicken and cut into small pieces and grill it until cooked.
2. In a small saucepan, heat the oil, add the onion and cook for about three minutes, until softened.
3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
4. Simmer, uncovered, for about 10 minutes until well reduced.
5. Strain and leave to cool.
6. Puree the chopped apricot halves in a blender or food processor or through a sieve.
7. Beat the cooled sauce into the mayonnaise with the apricot puree.
8. Whip the cream to stiff peaks and fold into the mixture.
9. Season, adding a little extra lemon juice if necessary.
10. Fold in the chicken pieces, garnish with watercress and serve.

2008-04-20T11:10:00.002-04:00

History of Florida's Key Lime
Key limes are the pink flamingos of Florida food, and they are a celebrated part of local color. Key West, Florida, is famous for its fabulous key lime pie, one of America's best-loved regional dishes. Every restaurant in the Florida Keys, and especially in the city of Key West, serves this wonderful pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region. This pie is considered the official pie of the Florida Keys.

Aficionados of key lime pies argue endlessly about the proper way to make one. Graham-cracker or pastry crust? Meringue on top or whipped cream, or neither? Cooked or uncooked filling? The one thing that they do agrees on is that under no circumstances should you ever add green food coloring. The filling of authentic key lime pie is a light yellow.

As to who made the first key lime pie, no one really knows for sure as it has never been documented. The most likely story is that William Curry (1821-1896), a ship salvager and Florida's first self-made millionaire (commonly referred to as rich Bill), had a cook that was simply know as Aunt Sally. It was Aunt Sally who created the pie in the late 1800s. Some historians think that Aunt Sally didn't create the Key Lime Pie, but probably perfected a delicacy that was the creation of area fishermen. William Curry built a lavish mansion for his family in 1855 that still is being used today as the Curry Mansion Inn.

It was not until the 1930s that the first recipes were written down. Until then everyone just knew how to make the pie. No fresh milk, no refrigeration, and no ice was available in the Keys until the arrival of tank trucks with the opening of the Overseas Highway in 1930. Because of this lack of milk, local cooks had to rely on canned sweetened condensed milk, which was invented in 1856 by Gail Borden. Key lime may be the star ingredient of the key lime pie, but it is the sweetened condensed milk that makes it so smooth and delicious.

The key lime tree, which is native to Malaysia, probably first arrived in the Florida Keys in the 1500s with the Spanish. Key limes look like confused lemons, as they are smaller than a golf ball with yellow-green skin that is sometimes splotched with brown. They are also know as Mexican or West Indian limes. When a hurricane in 1926 wiped out the key lime plantations in South Florida, growers replanted with Persian limes, which are easier to pick and to transport. Today the key lime is almost a phantom and any remaining trees are only found in back yards and their fruit never leave the Florida Keys. Key limes are also grown for commercial use in the Miami area.

In 1965, Florida State Representative Bernie Papy, Jr. introduced legislation calling for a $100 fine to be levied against anyone advertising key lime pie that is not made with key limes. The bill did not pass

In 1994, the State Legislature officially recognized Key lime pie as an important symbol of Florida. The road to becoming the official state pie, was not an easy one. Since the 1980s, North Florida lawmakers have debated that a pie made of pecans, grown in Florida, would better reflect the state’s history. House Bill 453 and Senate Bill 676 of the Florida Legislature's Regular 2006 Session made the Key Lime Pie the official Florida state pie as of July 1, 2006.
Source: Bahama Currys

******************************************************************************

ORIGINAL FLORIDA KEY LIME PIE RECIPE - FLORIDA'S OFFICIAL STATE PIE...
1 (14 oz) can sweetened condensed milk
4 egg yolks
4 oz. Florida Key West Key Lime Juice
9" graham cracker pie crust

Mix milk and egg yolks completely with electric mixer. Slowly add key lime juice and mix thoroughly. Pour into 9-inch prepared graham cracker pie shell. Bake at 350o for 8 minutes*. Turn oven off and crack door. *If making meringue, place meringue on hot key lime pie, sealing edges to crust, then toast to a golden brown. Keep a close eye on it. It'll start to toast real fast. Turn oven off and crack door after browning meringue. If using whipped topping, bake for 10 minutes. Let pie cool before placing in refrigerator. If using whipped topping, place on pie prior to serving and garnish as desired.

2008-04-15T11:52:00.001-04:00

ROAST CHICKEN WITH VEGETABLES
1 whole kosher or roasting chicken, about 3 1/2 pounds, giblets removed
1 teaspoon dried tarragon
1/2 teaspoon dried thyme leaves
Freshly ground pepper
3 tablespoons olive oil
1 cup chicken broth or water
1 bay leaf
12 Brussels sprouts, trimmed, an "X" cut into root ends
3 carrots, peeled, cut into
1 1/2-inch pieces
8 new red potatoes, peeled, halved
Salt

1. Heat oven to 450F. Sprinkle 1/2 teaspoon of the tarragon, 1/4 teaspoon of the thyme and pepper to taste into cavity of chicken. Truss chicken tightly with string, if desired. Rub oil over chicken; sprinkle with remaining 1/2 teaspoon tarragon, 1/4 teaspoon thyme and pepper to taste.
2. Place chicken, breast side up, on rack in roasting pan. Roast 30 minutes. Lower oven to 325 degrees; baste chicken with broth. Roast an additional 30 minutes or until an instant read thermometer inserted into thickest part of thigh reads 160 degrees. Remove chicken to cutting board. Cover loosely with foil; let rest 10-15 minutes before carving. Remove fat from pan drippings by tilting pan and discarding fat with spoon. Or, pour pan drippings into fat separator.
3. Meanwhile, heat large pot of salted water to boil; add bay leaf. Add Brussels sprouts, carrots and potatoes. Cook at gentle boil, until almost tender, about 10 minutes. Transfer vegetables with slotted spoon to bowl of ice water to stop cooking. Drain vegetables; pat dry with paper towels.
4. Raise oven to 400 degrees. Place vegetables in chicken roasting pan without rack. Season with salt and pepper to taste; toss with drippings. Roast, turning once or twice, until vegetables pierce easily with tip of knife and potatoes are lightly browned, about 15 minutes. Place chicken and vegetables on serving platter. Carve; serve with pan drippings, if desired.

Recipe note: f you use a kosher chicken, it is not necessary to salt it before roasting, because the birds are salted in their processing.

Yield: 4 Servings

2008-03-22T09:44:00.008-04:00

Country Club Squash
5 tender small squash
Salt and pepper to taste
1 tablespoon butter
3/4 teaspoon chicken base
1 tablespoon grated onion
1 egg, well beaten
1 cup sour cream
3/4 cup bread crumbs
3/4 cup sharp Cheddar cheese, grated (add extra cheese if you want)
Paprika

Cut and cook squash until tender. Mash and add salt, pepper, butter, chicken base and onion. Add well beaten egg and sour cream. Pour into baking pan. Combine breadcrumbs, shredded cheese and paprika. Sprinkle over top of squash. Bake at 350 degrees for 30 minutes.
Serves 8 to 10
Source: Patti’s Cook Book - given to me by my niece Diana, and her husband Ron, who live in Kentucky

2008-03-16T08:32:00.001-04:00

Irish Stew History

Irish stew is a filling, flavorful peasant dish made with the most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.

Irish Beef Stew
"Have I got the best recipe for you!" my friend Tomas announced, upon his return from a trip to photograph vineyards in Italy. "It's an Irish beef stew," he added, "and it's the best thing I've ever had." Apparently the chef at one of the wineries Tom was visiting prepared this stew for Tom, based on a Bon Appetit recipe, with the main difference being the substitution of Guinness (a very dark beer) and excellent red wine for some of the beef stock the recipe called for. Always eager to try new recipes with friends, I made my way to Tom's house and we cooked this up together for his family. As I suspected, the addition of Guinness and red wine makes all the difference.

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sautÃ© until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.

2008-03-14T14:13:00.005-05:00

Brisket Braised in Beer
Ingredients
3 thinly sliced onions
6 boiling potatoes, cut into 1-inch pieces
4 slices chopped bacon
4 (12 ounces each) bottles beer (not dark)
2 Tbsp unsalted butter, softened but not melted
6 carrots, cut crosswise into 1 1/2-inch pieces
2 Tbsp all-purpose flour
2-1/2 pounds brisket
1 large peeled rutabaga, cut into 1/2-inch pieces
1/2 cup minced fresh parsley

Instructions
Preheat oven to 350 degrees F.
Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.

Pour off all but 2 Tbsp fat from bacon. Pat brisket dry and season with salt and pepper. Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the kettle and brown. Transfer to a platter.

Add onions to kettle and saute until golden. Add bacon, brisket and beer. Bring beer to a boil. Cover kettle and braise in oven for two hours. Stir in rutabaga chunks, carrots and potatoes and braise 45 minutes longer, or until vegetables are tender. Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.

Blend 2 Tbsp butter and 2 Tbsp flour and set aside. Bring braising liquid to a boil and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.

Yield: 6 to 8 servings

2008-03-14T13:47:00.005-05:00

CORNED BEEF AND CABBAGE
1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground

Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.

2008-01-30T15:41:00.000-05:00

Chicken Kick-Off Kabobs

Super Bowl Game
1 pound skinless, boneless chicken breast

1/2 cup Tennessee Jack Daniel’s® Original No. 7 Barbecue Recipe Grilling Sauce

1/4 cup orange marmalade

1 green pepper, cut into 1-inch chunks

1 red pepper, cut into 1-inch chunks

1 cup pineapple chunks or 1 can (8 ounces) of pineapple chunks, drained

Cut chicken breasts into 1-inch squares. Thread skewers alternately with chicken, green and red pepper chunks and pineapple chunks. Combine Tennessee Jack Daniel’s Original No. 7 Barbecue Recipe Grilling Sauce and orange marmalade. Brush mixture over skewered kabobs. Grill over medium heat for 15 minutes or until chicken is cooked, turning and brushing with additional Jack Daniel’s Grilling Sauce.

2008-01-28T10:39:00.000-05:00

VALENTINE CAKE
Ingredients
2-1/2 cups sifted cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
½ cup shortening
1/4 cup maraschino cherry juice
3/4 cup milk
2 teaspoons almond extract
1 teaspoon vanilla
4 egg whites, unbeaten
18 maraschino cherries, drained and finely chopped

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine milk and juice. Add 3/4 cup of liquid. Add flavoring extracts. Beat two minutes by hand or on low speed of mixer. Scrape bowl and spoon or beater. Add remaining liquid and egg whites and beat two minutes longer. Add cherries and blend. Bake in tow deep 9-inch layer pans in moderate over at 375 degrees for 20 to 25 minutes. Cool and top with seven-minute icing.

SEVEN MINUTE ICING
2 egg whites, unbeaten
1-1/2 cups sugar
5 tablespoons water
1-1/2 teaspoons light brown syrup
1 teaspoon vanilla

Place egg whites, sugar, water and corn syrup in upper part of double boiler. Beat until thoroughly mixed. Place over rapidly boiling water, beat constantly until icing stands in peaks. Remove from flame, add vanilla, and spread on Valentine Cake.
SOURCE: Mrs. Myrna Blomgren, San Jose, Calif.

2008-01-27T12:00:00.000-05:00

Cornish Hen History

One food historian credits chicken mogul Donald John Tyson for creating the Rock Cornish game hen by cross-breeding White Rock hens and Cornish hens in 1965. His intent was alledgedly to create a specialty item at a higher price to appeal to a fast-growing contingent of consumers referred to in our contemporary times as foodies.

However, other sources credit Alphonsine and Jacques Makowsky of Connecticut for developing this small bird some ten years earlier. Their intent was similar, to breed a small chicken with mostly white meat suitable for a single serving. The Makowskys sold their business in 1967.

The U.S. patent and trademark files show no ownership filings for the breed. Perhaps the origin confusion arises as a combined result of the sale of the Makowsky business and the commercial success of Tyson in marketing these little tasty birds.

In addition to commanding a higher price, the game hens have a shorter growing span, 28 to 30 days as opposed to 42 or more for regular chicken. In spite of the higher prices for all things small these days, Cornish game hens are still quite affordable.

Cornish Hen
1 Cornish game hen (20 ounces)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce

Place Cornish hen in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half of the marinade over the hen, seal bag and refrigerate for 8 hours or overnight, turning several times. Refrigerate the remaining marinade for basting.

Drain and discard marinade. Place hen, skin side up, in a greased 9-inch square baking dish. Bake, uncovered, at 400 degrees for 30 minutes. Baste with reserved marinade. Bake 20-30 minutes longer or until a meat thermometer read 180. Cut in half to serve.
Yield: 2 servings.

2008-01-24T11:29:00.000-05:00

Texas Style Chili
(Great to serve during Super Bowl game)

INGREDIENTS
2 pounds lean stewing beef, cut into 1-inch cubes
1 pound pork shoulder, cut into 1-inch cubes
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
2 medium onions, chopped
6 cloves garlic, minced
4 cups water
2 medium dried ancho chiles, stems and seeds removed
5 dried red New Mexican chiles, stems and seeds removed
1 hot jalapeno or serrano chile, seeds removed, finely chopped, or more or less to your taste
1 1/2 teaspoons ground cumin
2 to 3 teaspoons dried Mexican oregano

PREPARATION:
Cut beef and pork into 1-inch cubes. In a wide bowl or food storage bag, combine flour with salt and pepper. Toss meat cubes with the seasoned flour. In a large skillet over medium-high heat, cook the meat in the oil, stirring often.

Add the onions and garlic and sautй until softened. Add the 4 cups of water; simmer for 1 hour.

Soak the dried chiles in hot water for 15 to 20 minutes. Process soaked chile peppers in a blender with just enough of the soaking water to make a pureй. Strain out excess liquid. Add the pureй to the meat mixture along with all remaining ingredients; simmer for 1 1/2 to 2 hours longer.

Serve with hot cooked pinto beans and rice on the side.

2008-01-23T06:09:00.000-05:00

Former First Lady and Future First Woman President of the United States

HILLARY CLINTON'S CHOCOLATE CHIP COOKIES

Preheat the oven to 350 degrees. Brush baking sheets lightly with vegetable oil or spray with a cooking spray.

***

Combine on waxed paper:
1-1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

In large bowl with electric mixer, beat together until creamy:
1 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
***
In large bowl with electric mixer add 2 eggs and beat until light and fluffy.
***
Gradually beat in flour mixture. Stir in 2 cups of rolled oats and then 2 cups of semisweet chocolate chips.
***

Drop batter by rounded teaspoonfuls onto baking sheets. Bake for 8-10 minutes or till golden brown. Cool cookies on sheets for 2 minutes. Place cookies on wire racks to cool completely. Best served warm with a glass of milk Makes 7 dozen cookies (you can cut the ingredients in half).

2007-12-26T09:00:00.000-05:00

Black Eyed Peas

It is a Southern good luck custom to eat Black-Eyed Peas on New Year day. This recipe can be made in your crockpot.

Ingredients:

1 pound dried black-eyed peas

6 cups water

1/4 pound salt pork -- sliced

1 clove garlic -- minced

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

Directions:
Soak peas overnight in crockpot. Drain. Add enough water to cover and cook on high for 3 hours. Reduce heat to low; add remaining ingredients. Cover; cook for 8-10 hours. Drain before serving.

2007-12-23T07:12:00.000-05:00

TATER TOTS BAKE
2 pound bag Tater Tots, thawed (Ore-Ida brand is best)
8 ounces sour cream
1/2 cup onions, chopped
1/2 stick butter, melted
1 teaspoon salt
1/2 teaspoon pepper
8 ounces cheddar cheese, shredded
1 can cream of chicken soup (undiluted)
Potato chips, crushed (optional)

Mix all ingredients (except potato chips) and pour into greased 13” x 9-1/2” baking dish. Top with crush potato chips. Bake at 35 degrees for 30 minutes.

2007-12-21T13:59:00.000-05:00

Day-Before Mashed Potatoes
9 potatoes, peeled
6 oz. cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter

1. Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
2. Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
3. To warm, preheat oven to 350 degrees. Lightly grease a medium baking dish. Spread mixture into dish; bake 30 minutes.
Servers 8.

2007-12-19T12:47:00.000-05:00

Source: Betty in Jackson, Mississippi. My frind Betty sent this recipe to me and says it multiplies well for a crowd, and the labor is limited to opening cans. Works great for covered dish suppers...
***
Turnip Green Casserole
1 (15 oz.) can Bush's chopped turnip or mustard greens, drained

1 teaspoon sugar

Salt, pepper to taste

1/2 of (10 1/2 oz.) can cream of mushroom soup

1/2 cup mayonnaise

2 tablespoons wine vinegar

1 teaspoon horseradish

2 eggs, slightly beaten

Bread crumbs

Grated cheddar cheese

Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.

2007-12-08T10:58:00.000-05:00

Nassau Grits

If you hear GRITS and automatically think Rednecked Southern Trash just let your mouse move you on; you are not yet prepared for this manna from heaven. Be patient and strive to a higher plane where the nuances of GRITS can arouse and tantalize your taste buds. If you dare push the envelope and venture into new realms, perhaps even introduce a dish to challenge your children and grandchildren - try this. I guarantee once you do you will make it again and again.

The recipe is adapted from Southern Living (9/99 p. 193) and several others. It's a bit of trouble to put together but by doubling the ingredients above the and freezing half, it makes an easy second batch later on. You'll want a second batch!

1/2 pound spicy sausage bulk or links

1/2 pound diced ham steak

1/2 pound bacon (diced)

1 cup finely chopped onions

1/2 cup diced bell pepper

1 tablespoon minced garlic

2-3 cups chopped fresh tomato (or large can [35 oz.] of peeled tomatoes - don't drain)

4 cups water (if using fresh tomatoes up to a cup more water may be used)

1 teaspoon fresh ground black pepper (more or less, to taste)

1 tablespoon Worcestershire sauce

1 teaspoon salt (optional)

1 tablespoon hot sauce (Cholula- preferred or Tabasco, -- more or less, to taste)

1 cup uncooked quick-cook (not instant) YELLOW grits

DIRECTIONS
In a 3-½ quart pot, cook sausage, drain, crumble. Set aside.
In the same pot, cook bacon until crisp; drain & put with the sausage; reserve 2 tablespoons drippings in the pot.
Saute the onions, peppers and garlic until soft.
Add tomatoes (if fresh - saute with the above items).
Add the water and next 2 items - bring to a boil.
Gradually stir in the grits, cover, reduce heat to simmer.
Stir often for 5 - 10 minutes or until very thick.
Add salt and Cholula.
Add the ham, bacon and sausage. Stir.
Serve hot in small bowls as a side dish to eggs or as the main breakfast dish.
Have salt, pepper and hot sauce to add at the table.
Refrigerated left-overs keep several days and re-heat nicely in the microwave.
Serves 4-6

2007-11-14T06:58:00.000-05:00

TANGERINE MASHED SWEET POTATOES
4 pounds sweet potatoes
1 stick butter, at room temperature
1/3 cup orange liqueur
Grated zest of 2 oranges
1/2 cup tangerine juice or orange juice
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon freshly grated ginger root
1/4 teaspoon ground cardamom
1/2 teaspoon cumin
Scrub potatoes and place in a large saucepan. Cover with water. Bring to boil over medium heat; lower heat. Simmer 30 minutes or until just tender, drain. Peel when cooled.
Butter a 6-cup baking casserole dish. Place potatoes in large bowl, mash with potato masher. Add remaining ingredients. Beat until smooth with an electric beater. Spoon into dish.
Bake in a 350 degree oven for 30 minutes until top is golden. Garnish with zest.
Serves 8.
Source: Ted Miller

2007-11-12T13:49:00.000-05:00

Turkey Stuffing
This is the stuffing I make for Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

12 cups bread, cubes
1 cup unsalted butter
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl.
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
7. We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
8. Note: regardling the amount of salt - yes, the amount listed above is correct to my taste. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly.
9. Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

2007-11-10T09:41:00.000-05:00

Cioppino with Lobster

My cousin Don Belew and his lovely wife Barbara, who lives in Kamiah, Idaho, are not having the traditional turkey or ham for their Thanksgiving dinner this year. Don's cooking Cioppino with Lobster. They have had it many times before and says it finger-licking good.

*****

Cioppino with Lobster recipe
Ingredients
1 pound haddock or halibut fillets, cut into bite sizes
1 pound small scallops
1 pound shrimp
1/2 cup chopped,seeded green or red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 can (28-oz.) canned tomatoes, chopped
1 can (28-oz.) tomato sauce
1 1/2 cups water
1/2 cup fresh chopped parsley
1 teaspoon salt
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried basil
1/8 teaspoon black ground pepper
1 cup dry red wine
24 clams in shell, (or 2- 7 1/2oz. can)
1 pound frozen lobster tail, partially thawed

Directions
In Dutch oven, cook peppers, onion and garlic in olive oil until tender, about 5 minutes but not brown. Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil and pepper. Cover and bring to a boil. Reduce heat and simmer 20 minutes; add wine and simmer an additional 10 minutes.

Add lobster tail (cut shell into serving size). cover and simmer for 5 minutes.Add fish, scallops and shrimp.; cut fish into bite-size pieces. ( Cut scallops in half if large)cover and simmer 10 to 15 minutes. Add clams in shell--continue simmering until the shells open --approximately 5 minutes. (discard any that do not open)Serve in soup bowls.
Serving Size: 8

2007-11-07T10:35:00.000-05:00

The weather is cold enough for a bowl of HOT Chili
Chili is the official state dish of Texas. Texans claim that chili originated in their state. Other rivalries between states involve recipes (of course), but even semantics - New Mexicans use "chili" to describe the plant, the pod, and various dishes made with chili peppers (see New Mexico State Vegetables - chili and frijole), while to Texans, the word "chili" is a very specific culinary dish. In 1977 Texas legislature proclaimed chili the official state dish of Texas "in recognition of the fact that the only real 'bowl of red' is that prepared by Texans."

Chili is of Tex-Mex origin (Tex-Mex food, originating in the American southwest, is a combination of American Indian and Spanish cuisines. Although some chili recipes are bean-less, most people consider them a main ingredient of chili. Two other foods that are key ingredients in chili are also official state symbols of Texas : onions and peppers.

Barry Goldwaters Chili recipe
1 pound coarsely ground beef

1 pound dried pinto beans

1 can (6oz) tomato paste

2 cups chopped onions

3 tablespoons hot unspiced chili powder

1 tablespoon ground cumin

salt

water

Soak beans in water, covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed.

Add tomato paste, onions and drained beans.

Mix chili powder, cumin and season to taste with salt. Stir into mixture.

Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.

Serves 6

2007-10-31T11:05:00.000-05:00

Neiman-Marcus Cookies
1/2 cup unsalted butter, softened
1 cup brown sugar
3 teaspoon granulated sugar
1 egg
2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. Makes 15 large cookies.

2007-10-26T10:48:00.000-04:00

German Chocolate Cake
4 oz German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
egg yolks
4 Egg whites, stiffy beaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1-1/3 cups coconut
1 cup chopped pecans

Oven Temp ~ 350 degrees.

Baking Time ~ 30 - 35 minutes ~Pan Type ~ Three 9 inch round pans.

Preheat oven, spray pan with non-stick spray and line pans with parchment paper.

Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites.

Pour into three prepared pans. Bake.Frost tops with Coconut Pecan Frosting, leaving sides unfrosted.

Coconut Pecan Filling and Frosting
Combine all ingredients except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable.

2007-10-17T06:55:00.000-04:00

Fried Green Tomatoes
From the first day my mother served fried green tomatoes, I liked them. While living on a Tennessee farm during the great depression, we survived by growing almost all our food. As we all know, tomatoes are green before they turn red. We enjoyed green tomatoes while waiting for others to become red. We ate them for breakfast, dinner and supper. As you can see from the recipe, they are easy to make. I think the secret in making them better is taking out some of the biter taste by soaking them about 15 minutes in a bowl of sightly salty water after they have been sliced. However, they must be rinsed with clean water before they are prepared for cooking.

3 medium, firm green tomatoes

1/2 cup all-purpose flour

1/4 cup milk2 beaten eggs

2/3 cup fine dry bread crumbs or cornmeal

1/4 cup olive oil1/2 teaspoon salt

1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices.

Sprinkle slices with salt and pepper.

1. Let tomato slices stand for 15 minutes in a bowl of slightly salty water.

Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2. Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

2007-10-14T12:21:00.000-04:00

Brown Gravy
Ingredients:

3 Tablespoons meat drippings

3 Tablespoons flours

Sprinkle of onion powder

Sprinkle of garlic powder

Salt and pepper to taste

1/4 cup sherry (opt.)

1 clove garlic, minced

Sprinkle of crushed rosemary

Chicken broth or water

Directions:

Add garlic to meat drippings in pan....stir several minutes over med. high heat...stir in flour...cook another minute, add liquids...cook until mixture bubbles and begins to thicken....(add liquid as necessary to get desired thickness) Add spices...reduce heat to a low simmer and cook about 5 minutes....Very good over pork tenderloin and mashed potatoes.

2007-10-02T13:41:00.000-04:00

Pumphin Pie
Makes 4 pies
4 pie crusts
2 large cans of pumpkin
2 cups brown sugar
1 tablespoon allspice
1 tablespoon nutmeg
1 teaspoon salt
5 to 6 eggs beaten lightly
2 12 oz. cans of evaporated milk

Pre-heat oven to 425 degrees.
In a large bowl, whisk the pumpkin with brown sugar and spices. Whisk eggs slowly then blend milk thoroughly. Let chill in the refrigerator for at least one hour. Pour into pie shells. Cook in preheated oven at 375 degrees for 45 minutes.

2007-09-29T16:17:00.000-04:00

Pumpkins
Pumpkin History
Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.

References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin."

Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. Indians would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire.

2007-09-29T15:39:00.000-04:00

Pumpkin Soup
Recipe courtesy Chef Kerry Simon, Simon Kitchen & Bar, Hard Rock Hotel, Las Vegas, NV
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream
Salt and freshly ground pepper

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately.

Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

2007-09-29T12:02:00.000-04:00

Oktoberfest
Grilled Bratwurst with German Potato Salad and sauerkraut
4 cans beer, 12 ounces each
1-1/2 pounds Bratwurst sausage links (2 to 3-ounce links)
2 pounds baking potatoes, peeled and medium diced
Salt
6 ounces raw bacon, chopped
1 cup chopped onions
Freshly ground black pepper
1/4 to 1/3 cup apple cider vinegar
1/4 cup whole grain mustard
4 hard-boiled eggs, sliced
1/4 cup chopped green onions
Drizzle vegetable oil
12 slices or 6 rolls, dark bread, warm
Crock whole grain mustard
Sauerkraut

In a saucepan, over medium heat, bring the beer up to a simmer. Add the sausages and cook until plump, about 4 to 6 minutes. Preheat the grill. In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat. In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps. Lightly brush the sausages with oil. Place on the grill and cook for a couple of minutes on each side. Remove the sausages from the grill. Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley. Serve with the brown bread and mustard.

2007-09-26T14:27:00.000-04:00

OKTOBERFEST SAUSAGE

1-2 pounds smoked sausage, cut into 4" lengths
1 teaspoon butter1 medium onion, cut into wedges
2 (16 oz.) cans sauerkraut
1 cup apple juice
2 medium apples, cut into wedges
4-6 medium potatoes, cut in half
Salt & pepper

Brown sausage in butter in a 1 1/2 quart Dutch oven or large casserole. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice, salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes test done with a fork. Garnish with parsley as desired. Serves 6.

2007-09-19T09:42:00.000-04:00

RED BEANS AND RICE
1 pound dried red beans
2 pounds smoked sausage
2 large onions, chopped
3 stalks celery with tops, chopped
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1/2 cup chopped parsley
1 bell pepper, chopped
Tabasco sauce, to taste
1 teaspoon dried oregano
2 bay leaves
1 tablespoon sugar
Hot cooked rice
Soak beans overnight in water to cover. Sort, wash and drain beans. Brown sausage in skillet. Combine all ingredients in a large pot. Add water to cover. Bring to boil, and then reduce heat. Simmer 3 to 4 hours, stirring occasionally. If necessary, add more water.
Serve over hot rice.
Source: Stephanie Price

2007-08-28T12:58:00.000-04:00

Beef Tri-Tip
For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per side of beef and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don't, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.

The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a great flavor, but also tends to be lower in fat than most other cuts, so it's a good lean cut. Of course this means that it can dry out faster, but with a good marinade you really can't go wrong with this cut. Particularly good flavors for tri-tip are Southwestern or Asian.

The versatility of tri-tips is another factor that makes them great. Uncut it's a fantastic roast that should be grill indirectly for 30 to 40 minutes. You can also cut the tri-tip into 1-inch steaks that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it. This lets the juices return and evens out the heat.

Because tri-tip is lean, be careful not to over cook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to make sure you get it right where you want it. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve.

I know a lot of people who complain about not being able to find this cut. In past almost all of it was shipped to California or ground for sirloin burger patties. With the recent interest however, you can find this cut in many places including the large shopping club stores like Costco and Sam's Club. If you have to, try calling around. It's a great cut of meat and worth the search.

Easy Grilled Tri Tip
INGREDIENTS
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

DIRECTIONS
In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

2007-08-28T07:13:00.000-04:00

PARMESAN GRITS
1 cup uncooked regular grits
1-1/4 cups milk
1 (14-oz.) can chicken broth
1 (10-3/4-oz.) can cream of celery soup
1 cup grated Parmesan cheese
3 tablespoons butter
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1.) Bring grits, milk, and broth to a boil in a medium saucepan over medium high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Remove from heat; stir in soup and next 3 ingredients. Pour mixture into a lightly greased 8-inch square baking dish.
2.) Bake at 350 degrees for 30 minutes. Top evenly with 2 tablespoons grated Parmrsan cheese

2007-08-25T14:40:00.000-04:00

Artichoke Chili Dip
1 (16-oz) can artichoke hearts (drained and chopped)
1 small can of chili peppers
1 cup mayonnaise
1 cup grated parmesan cheese (save a little for top)

Blend together. Place in a baking dish and add the saved parmesan cheese to the top. Bake in a 350 degree oven until brown. This recipe is superb and is good served hot or cold.

2007-08-24T15:48:00.000-04:00

ZUCCHINI PANCAKES
5 medium zucchini (about 1-1/2 pounds)
3/4 teaspoon salt
4 eggs
1 clove garlic, minced
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon chopped onion
1/4 teaspoon black pepper
Dairy sour cream (optional)

1.) Trim and coarsely shred zucchini. In bowl toss zucchini with salt. Place plate on top; weight with cans. Drain 15 minutes; discard liquid.
2.) In a bowl beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.
3.) For each pancake, spoon 1 heaping tablespoon batter on hot lightly oiled griddle or skillet, spread to 3-inch circle. Cook over medium heat 2 or 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
4.) Serve topping with sour cream. Or cool, layer in freezing container with waxed paper, and freeze up to 3 months.
5.) To reheat, preheat oven to 425 degrees. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered, 8 to 10 minutes or until hot and slightly crisp.
Makes 30 pancakes

2007-08-11T11:41:00.000-04:00

Pineapple Muffins

INGREDIENTS
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

DIRECTIONS
1.) Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
2.) In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
3.) In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
4.) Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
5.) Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

2007-07-23T13:50:00.000-04:00

GERMAN POTATO SOUP

Ingredients

1 medium onion, sliced

1/4 cup butter

3 medium leeks (white part only)

2 pounds (aboput 6 medium) potatoes

1 ham bone, any size

1/4 teaspoon dried thyme leaves

6 cups chicken or beef stock or water

1/2 pint heavy cream

1 dash Salt and white pepper

1 croutons

Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons. Makes about 6 servings.
Yield: 6 Portionen

2007-07-23T12:54:00.000-04:00

Wienerschnitzel/Schweineschnitzel
Lightly breaded boneless veal or pork cutlet - This is one of my favorite dishes and it is SO easy to make!

Ingredients:
4 thin boneless pork chops or veal chops
1/2 cup oil (I use olive oil)
3/4 cup fine bread crumbs
2 eggs
salt & pepper
2 lemons

Directions:
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!

** Some people serve this with a fried egg placed on top of the schnitzel.

2007-07-19T13:23:00.000-04:00

Garlic Fried Rice
Serves: 4

Ingredients:

4-5 cups of cooked rice (warm rice is better than cold rice)
2-3 cloves of garlic, sliced
2 tablespoons of butter
1 tablespoon of soy sauce
1 teaspoon of dried parsley

Directions:

1. In a large skillet or wok, put butter and sliced garlic. Cook over a low heat until the garlic becomes light brown in color.
2. Add the rice into the skillet and mix well.
3. Add soy sauce and parsley and mix well.
4. Serve alone or as a side with any meat dish.

2007-07-15T07:19:00.000-04:00

Fresh corn is in season right now. We know that most people use a recipe that calls for it to be cooked in a pot of water or roasted over a barbeque fire. Most folks chew it off the cob like a mule or horse would do. My mother used a recipe similar to this one and served it as a side dish on the dinner table.

FRESH CORN COOKED WITH MILK
4 ears of fresh field corn, shucked
1 cup milk
2 tablespoons sugar
1 teaspoon salt
1 tablespoon white pepper
4 ounces butter
Cut the corn off the cob and place it into a sauce pan. Add the next 5 ingredients. Cook over medium heat, stirring often, for about 10 minutes of until the corn is tender. Much of the milk will evaporate while cooking.

2007-07-09T06:48:00.000-04:00

Bliss Balls

Ingredients
1 cup sunflower seeds
1/2 cup almonds
1/3 cup agave nectar or dates
3-5 tbs. mesquite meal or carob powder
pinch of nutmeg and/or cinnamon
pinch of sea salt

How to: Put the sunflower seeds and almonds in the blender to make them into a flour or powder. Then, mix them with the rest of the ingredients. Get about 1-2 tbs. of the mixture and shape it into a nice round ball. At this point you may roll it in sesame seeds, coconut flakes, or carob powder. Continue this process until all of the mixture is gone. Put the bliss balls into the freezer until ready to eat.

Source: Deborah Weinischke, Floyd, Virginia

2007-06-26T14:23:00.000-04:00

GRILLED FLAT IRON STEAK
WITH CHIMICHURRI SAUCE
Introduction
Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, use flank steak.
Ingredients
1 cup extra-virgin olive oil
1/2 cup (about 15) peeled garlic cloves
1/3 cup Sherry wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
1/4 cup (1/2 stick) butter
2 1 1/2-pound flat iron steaks
3 cups oak- or hickory-wood smoke chips, soaked in cold water at least 30 minutes, drained
1 8-inch square disposable aluminum foil baking pan
Preparation
Finely chop first 7 ingredients in processor. Set sauce aside.
Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce.

The Flat Iron cut was suggested to me by Betty in Miss.

2007-06-26T12:37:00.000-04:00

BARBECUE TRI-TIP WITH CARAMELIZED RED ONIONS

Ingredients
Caramelized red onions

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

2 1/2 pounds red onions (about 4 medium), halved, thinly sliced

2 teaspoons balsamic vinegar

1/2 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper

1/4 cup chopped fresh chives

Tri-tip

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat

2 tablespoons olive oil

Red Wine Barbecue Sauce

Preparation

For caramelized red onions: Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.

Rewarm over medium heat before serving.) Stir in chives.

For tri-tip:

Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.

2007-06-19T13:13:00.000-04:00

Oven Roasted Tri-Tip

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon finely chopped garlic

Dry rub or marinade of your choice.
1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch

Pan Sauce: (do not make if you use a wet marinade)

1/2 cup beef or chicken stock

1/4 cup red wine

1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried

1 tablespoon Dijon mustard

Salt and freshly ground black pepper

Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.

Preheat the oven to 450 degrees. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees to 120 degrees for rare, 120 degrees to 125 degrees for medium-rare.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.

Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.

Source: Bruce Aidells is the owner of Aidells Sausage Company & has written and co-authored nine cookbooks including meat and poultry chapters for, The New Joy of Cooking.

2007-06-15T13:50:00.000-04:00

Japanese-style potato salad

Ingredients:
1 pound russet potatoes
1/2 cucumber (see directions)
1/2 small white or yellow onion, thinly sliced (see directions)
1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)
3 large sandwich slices of ham, cut into small squares
1/2 cup mayonnaise
Salt and black pepper to taste

Directions
Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well. Cut the onion into thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.

Cooking time: 30-40 minutes

Servings: 4

This potato salad tastes very close to the kind you buy in Japan. You could also add chopped apple slicesurprise your taste buds.

2007-06-15T12:07:00.000-04:00

German Potato Salad

INGREDIENTS:
12 slices bacon
2 sliced hard cooked eggs
6 cups hot diced cooked potatoes
3 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/3 cup vinegar
3/4 cup water
2 tablespoons sliced green onions
chopped parsley for garnish

PREPARATION:
Dice 6 slices of the bacon. Fry diced bacon along with the 6 whole slices in a heavy skillet. Remove whole slices to drain on paper towels; set aside.

Combine sugar, cornstarch, salt, vinegar, and water; slowly add to diced bacon and bacon grease in the skillet, cooking and stirring constantly over medium heat until thickened.

2007-06-11T11:38:00.000-04:00

Homemade Strawberry Ice Cream

Ingredients:

3 egg yolks (beaten)

1/2 pint milk

1 pint double/heavy cream

4 oz sugar

2 cups of strawberries

1 teaspoon of vanilla essence

1/4 teaspoon salt

Take the strawberries and mash them in with half the sugar in a bowl. Place in the refrigerator whilst making the rest of the recipe. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

2007-06-10T13:13:00.000-04:00

KENTUCKY FRIED CHICKEN

INGEDIENTS:

1/2 teaspoon salt

1/2 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon oregano

1 teaspoon ground ginger

2 teaspoons garlic salt

3 tablespoons MSG

1 tablespoon celery salt

1 tablespoon black pepper

1 tablespoon dry mustard

4 tablespoons paprika

2 cups plain flourDried breadcrumbs (commercial)

2 eggs

Chicken pieces (your choice)

Vegetable oil

MATERIALS:

Aluminium foil

Large roasting pan

PREPARATION:

Preheat your oven to 350 degrees.Mix all the ingredients together in a large bowl except for the breadcrumbs, eggs, chicken and oil.Put your dried breadcrumbs in a shallow bowl.Beat the eggs well in a bowl.Now begin to dip the chicken pieces in the egg, one at a time, making sure they are well covered in egg.After you dip a piece of chicken immediately turn them over in the breadcrumbs making sure they are well covered with breadcrumbs.Now that the chicken is covered in breadcrumbs plunge them into the Kentucky spice mix making sure they are well covered with the spice mix.

COOKING:

Place the spiced chicken on the lightly oiled roasting tin.

Cover the roasting tin with the aluminium foil making sure the foil is on shiny side out.

Now cook for 40 minutes

After 40 minutes remove the foil and cook for a further 35 minutes.

After 35 minutes lightly baste the chicken pieces with the oil and cook for a further 5 minutes.

After 5 minutes remove the cooked chicken and let stand for 5 minutes.

Your chicken is now ready to serve.

2007-06-09T11:27:00.000-04:00

Southern Stuffed Eggs

12 hardboiled eggs

1/2 teaspoon salt

1 teaspoon dry mustard

1/5 teaspoon pepper

5 slices bacon, crisply fried and finely crumbled

1/2 cup mayonnaise or salad dressing

1/2 to 1 teaspoon white vinegar

Paprika

Cut peeled eggs in half lengthwise. Take out yolks and mash with fork. Mix in salt, mustard, pepper, bacon, mayonnaise and vinegar. Fill egg whites with yolk mixture. Sprinkle with paprika. Keep covered in refrigerator.

NOTE: 1/4 cup finely chopped sweet pickles may be substituted for bacon for a different flavor.

2007-06-06T16:11:00.000-04:00

Hushpuppies
6 cups peanut oil
1-1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

2007-06-06T15:46:00.000-04:00

Southern Fried Catfish

8 (5 to 6-ounce) catfish fillets, skin removed
Salt Crab boil seasoning (recommended: Old Bay)
4 cups all-purpose flour
1 cup cornmeal Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

2007-05-30T12:26:00.000-04:00

CORNED BEEF BRISKET

3-5 pounds corned beef brisket
1/3 cup oil
1 teaspoon garlic powder
1 teaspoon lemon pepper seasoning
1 teaspoon onion powder
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon meat tenderizer
1/2 large onion, sliced
1/2 large bell pepper, sliced
1 cup water
1/2 cup spicy brown mustard
1/2 cup yellow mustard
1/2 cup Heinz 57 sauce
Wash brisket and coat evenly with oil. Sprinkle next 7 ingredients evenly on both sides. Place onion and bell pepper on top.
Place in foiled lined roaster; pour 1 cup water around sides. Cover with foil and bake for 90 minutes at 350 degrees.
Move onion and bell pepper to side and drain most of the liquid.
In small bowl, combine mustard and Heinz 57 steak sauce. Cover top of brisket with mustard mixture and continue baking 10-15 minutes.
Serves 8-10
Source: Debra Haynes

2007-05-19T15:16:00.000-04:00

Ground Beef Tacos

Shredded lettuce
Chopped tomato
Shredded cheese, Mexican blend
1 pound lean ground beef
1 can (8 ounces) tomato sauce
1 medium onion, chopped
1 teaspoon garlic powder
2 tablespoons taco seasoning
1 package taco shells

Brown ground beef; drain well. Add tomato sauce and seasonings. Place cooked meat in taco shells; top with shredded lettuce, chopped tomato, chopped onion, and shredded cheese. (Some like chopped bell peppers added and some like to add chopped hot peppers.)

2007-05-05T14:05:00.000-04:00

PORK BBQ SANDWICHES

Served in the 1800s at the Sherwood Inn in Shaneateles, New York, and they are still on the menu today. The Sherwood Inn was originally a stagecoach stop for travelers. It now features casual and fine dining plus guest rooms. The operations director Linda Hartnett shared this requested recipe.
PORK BBQ SANDWICHES
1 bone-in pork shoulder roast (about 4 pounds) I use Boston Butt
1 cup water
1 teaspoon salt
2 cups finely chopped celery
1/3 cup steak sauce
1/4 cup cider or white wine vinegar
1/4 cup packed brown sugar
2 teaspoons lemon juice
2 teaspoon chili sauce
1 teaspoon ketchup
2 medium onions, sliced
2 teaspoon sugar
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
16 hoagie buns, split
Place the pork roast, water and salt in a Dutch over. Cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. Remove meat and discard bone, fat; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer for 1 hour. In a large skillet over low heat, sauté onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.
Yield: 16 servings.

2007-04-24T14:25:00.000-04:00

Mother's Day Pot Roast

Ingredients:
2 1/2 to 3 pound shoulder or sirloin tip roast
1 (16 ounce) can tomato sauce
1 medium onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste

Preparation:
1 Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.

2 After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.

3 Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

2007-04-16T11:52:00.000-04:00

Southern Style Chicken and Dumplings

"A southern favorite during the Great Depression".
4 to 6 servings

INGREDIENTS
1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
1/2 teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water

DIRECTIONS
In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.

To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

2007-04-15T15:30:00.000-04:00

Coney Island Hot Dog Sauce

A tasty hot dog sauce with ground beef and spices.
INGREDIENTS:
2 lbs. lean ground beef
1 medium onion
2 (15 oz.) cans tomato sauce
1 tbsp. salt
1 tbsp. pepper
1 tsp. ginger
2 whole cloves
1 tbsp. cumin
2 tbsp. chili powder
PREPARATION:
Brown ground beef and onion; drain well. Combine ground beef mixture and remaining ingredients in the slow cooker. Cover and cook on LOW for 6 to 8 hours. Serve over hot dogs with mustard, ketchup, onions, and other condiments.

2007-04-05T11:40:00.000-04:00

Jack Daniel's Glazed Ham

INGREDIENTS:
4 to 6 pound boneless fully cooked smoked ham half
1/3 cup light brown sugar, firmly packed
1/3 cup Jack Daniel's Tennessee Whiskey
1 tablespoon finely grated orange peel
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
orange slices, thinly sliced
curly endive, for garnish

PREPARATION:
Preheat oven to 325 degrees.
On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140В° F.

Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.

Brush the glaze over the ham about 20 minutes before done.

Serve the ham garnished with orange slices and endive, if desired.

Serves 6 to 8

2007-04-01T15:59:00.000-04:00

Bruschetta 'n Cheese-Stuffed Chicken Breasts
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350 degrees. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170 degrees) and cheese is melted.

2007-03-29T13:26:00.000-04:00

Banana Split Pie

1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 prepared 9-inch graham cracker crust
1 (8-ounce) can crushed pineapple, drained
2 medium bananas, sliced
1 (8-ounce) tub frozen whipped topping, thawed
12 maraschino cherries, halved
2 tablespoons finely broken walnuts (optional)

Beat cream cheese, powdered sugar and vanilla until smooth. Spoon into crust. Layer each remaining ingredient on top in order: pineapple, banana slices, topping, cherries, nuts. Refrigerate at least 2 hours before serving. Makes 8 servings.

SOURCE: The Miami Herald

2007-03-18T13:15:00.000-04:00

Kiss My Grits
by Dolly Parton

1 cup stone-ground grits
1/2 teaspoon salt
2 tablespoons butter

Dolly said grits were always on her table, for breakfast, lunch and dinner. She goes on to say in her Dolly's Dixie Fixin's cookbook that it is not much trouble making grits. She says when Mama cooked them, it was done with such love that they always tasted really good.

Bring 4 cups of water to a boil in a medium pot. Add the grits and salt, reduce the heat to low, and cook for 25 minutes, stirring occasionally. Add the butter and cook 5 minutes more. Serve steaming hot
Serves: 6

2007-03-14T10:10:00.000-04:00

POTATO CASSEROLE

1 (2-pound) bag frozen hash browns
1 (10-3/4 ounce) can cream of potato soup
1 (10-3/4 ounce can cream celery soup
1 (16-ounce) carton sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
1/4 cup chopped onions or chives
1/2 cup chopped green pepper
1 cup shredded Cheddar cheese
Dill, to taste
Thaw potatoes and place in large bowl. Stir in all ingredients except dill. Pour potato mixture into lightly greased 13-by-9-inch casserole baking dish. Sprinkle dill over top. Bake at 350 degrees for a little more than 1 hour.
Source: Diane Carskadden

2007-03-07T09:59:00.000-05:00

Irish Soda Bread

Martha Storey and friends think that this delicious fruit-studded bread is good 365 days a year, not just on St. Patrick's Day. it is one of the easiest breads you'll over make, they say, since there is no yeast.

Ingredients
4 cups organic gluten flour
1 tablespoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raisins or dried currants (optional)
1 1/2 - 2 cups buttermilk (or use regular milk combined with 2 teaspoons white or cider vinegar.

1. Preheat oven to 375 F. Butter a baking sheet or cake pan.
2. In a large bowl, mix together the flour, salt, baking powder, and soda, then stir in the raisins, if desired. Add enough buttermilk to make a soft, kneadable dough.
3. Turn out the dough onto a floured surface and knead it briefly. Shape it into a round loaf and place it on the baking sheet. Cut a cross in the top of the loaf with a single-edged razor blade or a very sharp floured knife.
4. Bake for 35 to 40 minutes. Remove from oven and cool on a rack.Yield: 1 loaf

2007-03-04T14:25:00.000-05:00

Corned Beef, Carrots and Cabbage with Spicy Mustard Broth

This dish is a great choice for weekend gatherings, because you can throw everything in the pot and leave it to cook until guests arrive. What's more, the leftover beef can be shredded, mixed with grated potatoes and grated onions, fried and served over eggs for breakfast the following morning. If the corned beef you buy comes in a plastic wrapper with corning herbs, include them in the broth.

5-6 pounds corned beef
4 large onions, outer skin removed, each cut into large wedges
10 carrots, peeled
2 ribs celery, cleaned
2 bay leaves
1 bunch parsley, cleaned
1/2 cup Dijon mustard
1 medium green cabbage
12-14 small new potatoes, scrubbed
Kosher salt and pepper to taste

In a large heavy-bottomed stockpot, combine the beef, 2 onions, 2 carrots, the celery, bay leaves and parsley. Add enough cold water to cover the beef by 3 inches and bring to a boil. Reduce the heat to a simmer and cover. Cook for 3 to 3 1/2 hours, turning 2 to 3 times. Cook until the beef is very tender, almost shredding when speared with a fork. Remove the meat from the pot and strain the broth into a large bowl. Discard the solids and return the meat and the strained broth to the pot.

Add the mustard, remaining onions, carrots, cabbage and potatoes. Bring to a boil, reduce the heat and simmer 50-60 minutes until all the vegetables are tender. Season the broth with salt and pepper if needed.

Slice the beef into 1/4-inch-thick slices. Surround the meat with the vegetables, served whole. The broth should be served on the side with a ladle. Make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls. Serve with a warm loaf of country bread.

Source: Rori Trovato

IRISH DRINKING TOAST
May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil knows you're dead.

2007-03-04T12:36:00.000-05:00

Irish Whiskey Cake

3/4 cup chopped pecans or walnuts
1 box chocolate cake mix
1 4-ounce package instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1/2 cup Irish whiskey

Glaze:
1/2 cup sugar
1/4 cup water
1/4 cup butter, at room temperature
1/4 cup Irish whiskey

Preheat oven to 350 degrees. Grease a bundt or tube pan. Sift flour or cocoa powder into pan and shake to distribute evenly. Pour out excess. Sprinkle nuts over bottom of pan.

Combine cake and pudding mix in a large mixing bowl. Stir in oil and milk to moisten. Add eggs and beat. Slowly add whiskey and beat until smooth. Pour batter into prepared pan. Bake 40 to 45 minutes.

Meanwhile, make glaze: Combine sugar and water in saucepan; bring to a boil. Add butter and stir to melt. Boil 3 minutes, stirring constantly. Remove from heat and stir in whiskey. Cool slightly, then pour into squeeze bottle.

Remove cake from oven. While cake is still hot, insert nozzle of squeeze bottle into the bottom of cake and inject glaze. Repeat at several points around cake, using up half the glaze. (If you don't have a squeeze bottle, poke holes into bottom of cake and pour glaze over holes). Let cake rest 5 minutes, then unmold.

Pour remaining glaze over top of cake.

Variations: If you prefer a non-chocolate cake, use yellow cake mix and vanilla pudding instead of chocolate. For a nuttier cake, add 1/4 cup chopped nuts into batter.

2007-03-01T11:59:00.000-05:00

PIMENTO CHEESE

3 ounces cream cheese, at room temperature
1 cup packed, coarsely grated extra-sharp Cheddar cheese
1 cup packed, coarsely grated Monterey Jack cheese
1/2 cup mayonnaise, or more to taste
1/8 teaspoon garlic powder
3 tablespoons minced pimentos (sweet picked red or cherry peppers)
1 teaspoon grated onion
Salt and freshly ground black pepper, to taste

Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.

Source: Adapted from “The Lady & Sons Savannah County Cookbook,” by Paula H. Deen (Random House, 1998) I lifted it from The New York Times, Wednesday edition, February 29, 2007.

2007-02-23T12:15:00.000-05:00

Oyster Stew
This oyster stew recipe includes butter, clam juice, sherry, half and half, and oysters.
INGREDIENTS:
4 tablespoons butter
1/2 cup finely chopped celery
1/2 cup chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon celery salt
2 dozen oysters, shucked, with their liquor
4 bottles (4 cups) clam juice
1 cup dry sherry
2 cups half-and-half
freshly ground black pepper
PREPARATION:
Melt butter in a Dutch oven over medium-low heat. Add the celery and onion; saute until softened but not browned, about 3 to 5 minutes. Add the Worcestershire, Tabasco, celery salt, oysters with their liquor, clam juice, sherry, and half and half.

2007-02-21T12:49:00.000-05:00

CHICKEN GUMBO

This is so easy-to-make that even a caveman came do it and it can be made all in one pot.

Makes 8 servings

1 teaspoon vegetable oil
1/4 cup flour
3 cups chicken broth
1-1/2 pounds chicken breast, skinless and boneless, cut into 1-inch strips
1 cup white potatoes (1/2 lb), cubed
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 teaspoons hot (or jalapeno) pepper
1 cup okra (1/2 pound), sliced into 1/2-inch pieces

1. Add oil to a large pot.

2. Heat pot over medium flame.

3. Stir in flour.

4. Cook, stirring constantly, until flour begins to turn golden brown.

5. Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.

6. Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.

7. Add okra and let cook for 15 to 20 more minutes.

8. Remove bay leaf.

9. Serve hot in a bowl or over rice.

2007-02-21T09:29:00.000-05:00

Sinigang na Baboy (pork in sour broth)

1-1/2 pounds pork riblets or pork ribs, country style,cut to pieces
5 cup water
4 medium tomatoes, sliced
1 medium onion, sliced
1 teaspoon salt
1 medium Icicle radish, cut into 1" pieces (or 10 red radishes
1/4 pounds green beans
1/2 pounds Spinach (or cabbage mustard greens or watercress)
5 medium sampaloc (tamarind) [available as powde

1. In a large pot, bring water and pork to a boil. Add tomatoes, oni salt and tamarind. Simmer 1 hour or until pork is tender. 2. Optional: Remove tamarind and mash with some broth. Strain juice into pot.
3. Taste for seasoning. Bring to a boil. Add green beans and radish 10 minutes.
4. Add spinach, cover and remove from heat. Let stand 5 minute to fi cooking spinach. Variations: Beef (stewing, brisket, shank or plate) may be used in pl of pork. Adjust cooking time for each. Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: Sorce: Dennis Santiago
Yield: 4 servings

2007-02-16T06:47:00.000-05:00

My very best friends

We are bonded. I refer to them as my little children. Their names; Baron von Dieter, age 1, and his half brother, Sir Winston of Churchill V, age 3. They were born to the same mama. You may view more pictures of them on the Man’s/Woman’s Best Friend page of my Web site.

You have found many great recipes in my Web site cooking page and now I will announce the very best prepared store bought food on the market for your best friends if you should be lucky enough to share your home with Yorkshire terriers, as I do.

The Royal Canin USA folks prepare and sell specific food for Yorkies. They love it. I serve each of them about 1-ounce at breakfast time and about the same amount for dinner. At the dinner meal, I add a very small amount of my dinner into their bowl.

The food is called ROYAL CANIN. I buy it in a 3 pound bag from Pet Smart stores. You will see a picture of a beautiful Yorkie on the side of the food bag. I get the little bites since they are more than 10 months old. They do sell larger bags if you should choose.

2007-02-15T15:13:00.000-05:00

Fake Baked Beans with Crispy Bacon

1 pound dry Great Northern or Navy white beans
2 whole cloves
1 small onion, halved lengthwise and peeled
2 garlic cloves, more to taste
1 bay leaf
1 teaspoon salt, more to taste
1/4 cup ketchup
1/4 cup molasses
3 tablespoons apple cider vinegar
1-1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce, or to taste
1/4 teaspoon freshly ground black pepper
6 slices thick-cut bacon
Chopped red onion, for garnish
1. Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
2. Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
3. Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in salt.
4. In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add 1 slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
5. Just before serving, reheat beans, if necessary. Fry remanding bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan top with bacon and red onion. Serve hot.

Source: Melissa Clark, published in The New York Times.

2007-02-13T12:06:00.000-05:00

George Washington Recipe

Cherry Thumbprint Cookies

1 teaspoon vanilla
2 sticks butter or margarine
2 egg yolks
1/2 cup brown sugar
2 cups flour
1/2 teaspoon salt
maraschino cherries

Preheat oven to 350 degrees. In a large bowl, mix together the vanilla, butter, egg yolks and brown sugar until creamy. Add the flour and salt and mix well.

Have the children roll the dough into 1" balls and place them on greased cookie sheets. Have the children make a thumbprint in each ball and then place a maraschino cherry in each thumbprint. Bake for 8 to 10 minutes. (Makes about 3 dozen cookies)

2007-02-06T21:47:00.000-05:00

Pink Lady Valentine Cake

4 eggs

1 cup vegetable oil

1/2 cup water

1 (16 ounce) package sliced frozen strawberries

1 (18.25 ounce) package white cake mix

3 tablespoons all-purpose flour

1 (3 ounce) package strawberry gelatin mix

2 cups confectioners' sugar

Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, beat eggs and add oil, water and 1/2 of strawberries; mix well. Beat in cake mix, flour and gelatin mix. Pour mixture into greased and floured pan

Bake in preheated oven for 75 minutes, until a toothpick inserted in center comes out clean.

To make icing: In a medium bowl, mix sugar and remaining strawberries; frost cake while warm.

Chill in refrigerator before serving.

2007-02-05T02:24:00.000-05:00

In The Florida Cookbook (Knopf, 1993), Jeanne Voltz traced the original recipe for the grits to Henry Richardson, who sampled a similar dish in the Bahamas. Voltz obtained the recipe from Richardson's niece Molly Biggs for her book. Edge tweaked it a bit for Saveur.

If grits are the glue that keeps the South together, I think I've found the super-glue, cooksters. Saveur's special edition hits newsstands Tuesday.

Nassau Grits

Yield: 4 servings.

8 slices bacon

1 medium onion, finely chopped

1 green bell pepper, finely chopped

1 cup finely chopped smoked ham, about 6 ounces

14.5-ounce can diced tomatoes, undrained

1 clove garlic, finely chopped

3/4 cup old-fashioned stone-grou nd white grits

Salt and freshly ground black pepper

1. Fry the bacon over medium heat until crisp. Drain bacon on paper towels. When cool, crumble bacon into pieces.

2. Leave 3 tablespoons drippings in skillet. Reheat pan on medium. Add onions and peppers. Cook until onions are translucent, 5 minutes. Add ham and cook, stirring, until peppers are soft, 10 minutes. Add tomatoes and their juices along with chopped garlic. Reduce heat to medium-low. Cook, stirring occasionally, until most of the moisture has evaporated, 30 minutes.

3. Bring 3 cups water to boil. Add grits and salt. Reduce heat to medium-low. Cook, stirring occasionally, until thick and creamy, 30 minutes. Stir in ham-tomato mixture. Season with salt and pepper. Top with bacon.

2007-02-05T01:56:00.000-05:00

Irish Soda Muffins

2 1/4 cups Unbleached All-Purpose Flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar (1 tablespoon

reserved for sprinkling on top)

3/4 cup currants (first choice) or raisins

1/2 to 2 teaspoons caraway seeds (the

effect will range from faint to assertive)

1 egg

1 cup buttermilk (or plain yogurt, or sour cream)

4 tablespoons (1/2 stick, 1/4 cup) butter or margarine, melted, (OR ?? cup vegetable oil)

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent). Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.

Spoon the batter into 12 lightly greased cups in a standard muffin pan, filling the cups about 2/3 full. Bake the muffins in a preheated 400?�F oven for 15 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven, wait 5 minutes, then remove the muffins from the pan and cool them on a wire rack. Serve them plain, or with butter and/or jam. Yield: 12 muffins.

2007-02-05T01:24:00.000-05:00

Fried Rice - a Basic Recipe for Fried Rice

Serves 4 to 6

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

INGREDIENTS:

1 green onion

2 large eggs

1 teaspoon salt

Pepper to taste

4 tablespoons oil for stir-frying, or as needed

4 cups cold cooked rice

1 - 2 tablespoons light soy sauce or oyster sauce, as desired

PREPARATION:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

2007-02-03T18:38:00.000-05:00

2007-02-03T01:12:00.000-05:00

Tennessee-Whiskey Pork Chops

2007-01-27T03:50:00.000-05:00

Refrigerate the marinating chops in a shallow bowl in case the zipper-lock bag leaks. Watch the glaze closely during the last few minutes of cooking ? the bubbles become very small as it approaches the right consistency.

1/2 cup Jack Daniel?s Tennessee whiskey

1/2 cup apple cider

2 tablespoons light brown sugar

1 tablespoon Dijon mustard

1/8 teaspoon cayenne pepper

? teaspoon vanilla extract

4 teaspoons cider vinegar

4 bone-in, center-cut pork chops, about 1-inch thick

2 teaspoons vegetable oil

Salt and pepper to taste

1 tablespoon unsalted butter

Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla and 2 teaspoons vinegar together in medium bowl. Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.
Remove chops from bag, pat dry with paper towels and discard the marinade. Heat oil in large skillet over medium high heat until just beginning to smoke. Season chops with salt and pepper and cook until well browned on both sides and a peek into thickest part of a chop using paring knife yields still-pink meat l/4 inch from surface, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil.
Add reserved whiskey mixture to skillet and bring to boil, scraping up any browned bits with wooden spoon. Cook until reduced to thick glaze, 3 to 5 minutes. Reduce heat to medium-low and, holding on to chops, tip plate to add any accumulated juices back to skillet. Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat.
Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, and a peek into thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees on instant-read thermometer), about 5 minutes. Transfer chops to platter and spoon sauce over. Serve.

Note: Bourbon is fine but the caramel-flavored glaze you get with using Jack Daniel?s in this recipe is outstanding.

Source: Cook's Country

Black-Eyed Peas

2007-01-27T00:24:00.000-05:00

Ingredients:
1 pound dried black-eyed peas
2 quarts water,3 cups water1 medium onion -- finely chopped
3 cloves garlic -- minced1
(7 oz) can diced green chiles
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
1/2 cup short-grain brown rice
3 large tomatoes -- peeled & choppedsalt to taste

Directions:
Rinse and sort through peas. In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat. Add peas. Let water return to a boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rise peas, discarding cooking water. In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook at low setting until peas are tender and to bite (9 to 10 hours). Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes). Season to taste with salt. Serve in wide shallow bowls. Serves/makes 8