Amazing Place!!!

I just ran across the most amazing place on 4th street in Santa Monica this Sunday.  It's a spice and seasoning store.  The name of the store is Penzeys Spices.  Visit their website and their store if you live close by one.  There is every kind of spice you can think of you may want.  Now I have a place to go if I need a hard to find spice.  The prices are not that much more than the grocery store either.

I bought a shallot pepper that I am in love with at the moment.  Adds the best flavor.  I also bought an American BBQ rub that I am trying out on baby back rubs tomorrow night.  They are marinading in the rub as we speak.  I will post the results tomorrow.

I'm making lasagna tomorrow night as well.  Talk to you tomorrow night!

Swedish Meatballs!

This was a great meal.  Swedish meatballs, mashed potatoes and braised red cabbage.  The recipe for the swedish meatballs came from "Bon Appetit" magazine.  I was looking through the latest issue and it just appealed to me.  It was an amazing comfort food meal.  Here is the recipe for the meatballs. Bon Appetit swedish meatballs recipe

Mashed potatoes are always good!  I peeled 6 large white potatoes and cut into cubes and boil into plenty of salted water.  When the potatoes are tender when you insert a fork then drain the potatoes and put in a large bowl.  Add 2-3 tablespoons of butter and I use heavy cream.  Julia Child always said,"If you are afraid of butter use cream."  I'm not afraid of either so I use both.  Use an electric hand mixer to whip the potatoes.  Add salt and pepper to taste.  Chopped scallions are a great finish for mashed potatoes.

For the braised cabbage you will need a small head of red cabbage.  Cut the cabbage in half and cut out the core.  Slice the halves in about 3/4 inch strips.  In a large stainless steel skillet with a lid melt 2 tablespoons of butter over medium heat.  Add the cabbage and salt and pepper.  Cover and cook until tender.  You will need to stir several times.

Plate and sprinkle with chopped scallions and serve.  Enjoy!

Easy Caper Pasta Sauce

This came out very delicious.  I just wanted something that was quick and easy but yet tasty to put with the pasta Vince was boiling.  I made this up on the spur of the moment and it is worth sharing.

Ingredients:
2 Tbls of Butter
1 Large Chopped Shallot
3 tsp of Minced Basil (Very finely chopped)
Juice from 1 Lemon
1/2 Jar Capers Drained
1 Cup Chicken Broth
1 Heaping Tbls Corn Starch
1/2 Lbs Cooked and Drained Pasta

In a 2 quart saucepan or Sautier melt the butter over medium heat and when it starts to bubble add the shallots cooking until soft.  It just takes a few minutes.  Add the basil, capers and lemon juice.  In a jar shake the chicken broth and cornstarch together.  Slowly whisk the chicken broth mixture into the pan.  As soon as the sauce thickens turn off the heat and add the pasta.  Serve and enjoy.  How easy was that?

Crispy Shrimp Salad

Here's a great and easy summer salad.  The Shrimp is hot off the skillet and crispy.  It's a wonderful mix of hot, cold, sweet, sour and crispness.  Let's start with the salad.

You will need a large stainless steel bowl for all the ingredients to be mixed.

Ingredients:

2 heads of Romaine Lettuce chopped
1 Peeled Cucumber Chopped
1 Large Ripe Tomato Chopped
1 Ripe Mango Chopped
2 Scallions Chopped
1 Ripe Avocado Chopped (optional)
Olive Oil
Honey
Balsamic Vinegar
Salt and Pepper

Put all the ingredients in the bowl and sprinkle with generous amount of salt and pepper.  Drizzle with the olive oil, honey and balsamic.  Toss until all the ingredients are evenly covered.  Divide into 4 bowls.

Heat up a 12" stainless steel skillet with 4 tablespoons of unsalted butter.  While the butter is heating dust the 2 pounds of fresh large peeled and deveined shrimp in a mixture of flour.

Flour mixture:
1 Cup Flour
1 tsp Salt
1 tsp Pepper
1 tsp Dried Tarragon

It's easiest to mix in a large zip lock bag.  Add the shrimp and shake.  Lay the shrimp in the hot butter and brown on each side.  This only takes about 3 minutes per side.  If you are not able to cook all the shrimp in one batch then make sure to clean out the skillet and start with fresh butter.  The left over flour will burn quickly if you don't start fresh.

Add the hot shrimp to the top of the salad and serve.  You can squeeze lemon over the shrimp if you like.  Enjoy!

Banana Nut Bread

Well guess what I had sitting on the counter that were too ripe to eat but I didn't want to though them in the trash.  That's right!  Bananas!  This is such an easy thing to make and everyone loves it.  I like to slice it and put it in the freezer to take out a slice at a time to toast or take with my lunch.  It freezes really well.

Preheat the oven to 350 degrees.  Place the rack in the middle.  Grease the bottom of a 9x5x3 inches baking dish.

Mix all the ingredients together with a stand mixer and pour into the loaf dish.  Bake for about one hour.  Make sure to check with a  toothpick about 10 minutes before the timer goes off.  As soon as the toothpick comes out clean remove from the oven.  There is a fine line between moist and dried.

Here are the ingredients:

3 Mashed Bananas

2 1/2 Cup Flour

1/2 Cup Sugar

1/2 Cup Packed Brown Sugar

3 1/2 tsp Baking Powder

1 tsp Salt

3 Tbls Vegetable Oil

A little less than 1 Cup of Milk

1 Egg

1 Tbls Fresh Grated Lemon Zest

1 Cup Chopped Walnuts.

Let cool for 10 to 15 minutes and remove from the pan.  Let cool completely before slicing.

Enjoy!!!

Peach Necturine Cobbler!!!!

This is the time of the year to enjoy the bounty of fresh fruit that's available to us.  I had a bunch of peaches and necturines sitting around and just starting to get a little ripe to eat all of them before some of them start spoiling.  That means it's time for cobbler!  I don't know anyone that doesn't love cobbler.  This is old fashion cobbler.  It's easy to make and you don't have to be good at pastry dough.  All you have to do is mix stuff together and bake.

Preheat the oven to 400 degrees and place the rack in the middle.  You will need the following ingredients.

2 to 2 1/2 lbs of Ripe and Juicy Peaches and/or Necturines
1/2 Cup Sugar
1/8 Cup Flour
1 Tbls "Fresh" Lemon Juice
1/8 tsp Ground Cinnamon
1/4 tsp Vanilla Extract
for the filling.

Mix all this together in a large bowl and put in a baking dish 10" x 7" x 2".  Put in the oven and cook for 15 minutes.  While this is cooking you need to make the dough for the top.  Here is what you will need.

1 1/8 Cup of Flour
4 Tbls Sugar divided into 3 Tbls and 1 Tbls
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 Tbls Chilled Unsalted Butter cut into small cubes
2 Tbls Chilled Vegetable Shortening cut into small cubes
3/8 Cup Buttermilk
1 Egg Beaten
1/2 tsp Vanilla Extract

Combine the flour, sugar, baking powder and salt in a medium size stainless steel bowl.  I a 4 cup glass measuring cup whisk together the buttermilk, egg and vanilla and set aside.

Add the cubed butter and shortening to the flour mixture and with you hands pinch until it looks like a fine oatmeal consistency.  Pour the buttermilk mixture into the flour mixture and mix with a wooden spoon.

When the fruit comes out of the oven glop the dough on the top of the fruit.  Sprinkle with the remaining sugar and put back in the oven and bake for 25 minutes.  It should be brown on top and bubbling all around the edges.  Let is cool on a rack for at least 15 minutes before serving with vanilla ice cream.  Yum!  Enjoy!  It's delicious!

More Stuffed Peppers

The last time I posted stuffed peppers I didn't post the recipe.  Here is what you need to make these delicious stuffed peppers.

Ingredients:
5 to 6 Large Pepper (Multi color or not)
1 1/2 lbs of Ground Meat of some kind. (Experiment.  I usually use chicken or turkey but beef or pork are a wonderful variation and there are subtle differences in taste from one to the other.)
2 Cups Cooked Rice (White or Brown)
1 Cup Panko Bread Crumbs
3 Large Eggs
1 Large Minced Shallots
1 Small Jar Chopped Pimentos
3 Ozs Tomato Paste
2 Tbls Dijon Mustard
1 Tbls Worchestershire
1 tsp Salt
1 tsp Tobasco
1 tsp Dried Thyme
1 tsp Dried Parsley
1/2 tsp Ground Black Pepper

32 Ozs Tomato Juice

Preheat the oven to 350 degrees and place the rack in the middle.

In a large stainless steel bowl mix together all the ingredients except the tomato juice.  The tomato juice will be poured over the peppers.  Cut the peppers in half long ways and take out the seeds.  Lay one half of the pepper halves in a deep baking dish.  Put a heaping mound of the stuffing on the pepper half.  Place the other pepper half on top of each mound.  Pour the tomato juice over the peppers and fill the baking dish to within 1 inch from the top.  Salt and pepper the top of the peppers.

Put the baking dish in the oven and cook for 1 hour and 15 minutes.  The peppers should be browned on the top and bubbling.

Serve the peppers and break apart.  Pour the tomato juice sauce over the peppers.  Enjoy!!!!

Crab Cakes!!!

If you like crab this is the dish for you.  Crab cakes are pretty easy to make.  All you need is crab, of course, a binding agent and seasoning.  What does that mean?   Here are the ingredients.

1 lbs of Canned Crab meat (Buy good quality crab meat)
1 Cup Panko Bread Crumbs
2 Eggs (your binding agent)
2 Chopped Scallions
1/4 Mayo (Make is fresh if you can.  There is nothing better.)
1 Heaping Tbls of Dijon Mustard
1/2 small jar of chopped pimentos
1 Tbls of Old Bay Seasoning
1 tsp of Dried Parsley, Dried Tarragon and Salt
1/2 tsp of ground pepper and Tobasco or some other hot sauce
Juice of 1/2 lemon

Mix all this stuff together.  Heat a 12" All-Clad or other heavy stainless steel skillet over medium heat with about 2 tablespoons of vegetable shortening.  Don't use a non-stick skillet.  The crab cakes will brown much better in a stainless steel or cast iron skillet with shortening.  Once the shortening is hot form the crab mixture into patties with your hands.  Hands work the best.  You should get about 8 good sized patties.  Gently place the patties in the skillet and brown on each side.  This should take about 5 to 7 minutes a side.  Only flip the patties once.  They are very delicate and will not take to multiple turns.  Serve immediately.

Cole slaw is the best thing to serve with crab cakes.  Use the left-over mayo to make the tartar sauce.  Add pickle relish and chopped shallots to the mayo to taste.  This goes great with the crab cakes or if you are a purest fresh lemon juice is delicious!

Enjoy!!!!

BBQ Pulled Pork Top Loin

There is nothing I like better than great BBQ sauce.  This has to be the best BBQ sauce I have ever made.  It has a rich tangy sweet flavor with a touch of heat.  I added caramelized Maui onion slices to the mix and every bite is simply an explosion of flavor in your mouth.  The pork is melt in your mouth delicious and when you add the BBQ sauce to the mix look out!

Here is what you need to do to make this incredible meal.  You will need to roast the pork top loin.  The instruction on this link show chicken being roasted but works just as well for pork.  The only thing you need to change is 30 minutes before the the 2 hour mark you will need add 1/2 cup of Jack Daniels and to drizzle the pork with honey, pure maple syrup, molasses and brown sugar.  This will add a wonderful sweetness to the pork. You will need the juices to make the BBQ sauce.

Take the pork out of the pot and pour off the juices.  Skim the fat off the top.  To make the BBQ sauce you need:
1 Cup Ketchup
1 Can Tomato Paste
1/4 Cup Brown Sugar
1/4 Cup Molasses
1/2 Cup Balsamic Vinegar
1 tsp of the following seasonings
Onion Powder
Rosemary
Parsley
Mustard Powder
Smoked Paprika
Ground Cumin
Salt
1/2 tsp Cyan Pepper and Black Pepper
1 Capful of Liquid Smoke

Add all these ingredients to the pork juices in a sauce pot.  Heat over medium heat and simmer for about 10 minutes before serving.

Slice the pork and ladle the sauce over the pork.  You can serve the pork on a bun and make a delicious sandwich.

Things that go great with this is caramelized Maui onion slices.  Slice the onions thickly.  Heat a skillet over medium heat and add a tablespoon of butter.  Add the onion slices and let them brown lightly on both sides.  By this point the onions should be very tender and the natural sweetness of the onion will come through.

Another thing that I love with this meal is ripe smashed or cubed avocado.  Lightly salt and pepper the avocado.

And of course sprinkle with a great cheese of your choice.  Enjoy!!!!!

Once the pork is

Not much cooking going on lately. Sorry!

Hey Gang,

Sorry, I haven't been posting anything lately.  I have been busy looking for a new place to live.  I found a great apartment!  So excited and relieved that I found the perfect place.  I will be packing and then moving so I don't think you will see much activity from me until some time in July.

Don't give up on me.  I will be back.  I plan on making pasta from scratch on my next group of postings in July.  There is nothing as delicious as fresh made pasta from scratch.  Looking forward to sharing it with you.

Talk to you soon!!!!!

OX
Scott

Stuffed Peppers

Stuffed peppers make me think of Mom's cooking when I was a kid.  She use to make them every couple of weeks.  It was one of my favorite meals.  These came out really good.  I have to thank Mom.  I remember her making them and I did it pretty much like she did with my own twists, of course.  I use ground chicken instead of ground beef.  I used yellow and red peppers instead of just green.  (I don't think that yellow and red were as available back then.)  I added in grated zucchini and seasonings like basil.  Mom only used salt and pepper.  There was the occasional bay leaf but I think salt and pepper was it.  Tomato juice makes the perfect sauce.  Just pour it over the peppers and bake.  Anyone that is interested in the recipe I will see if I can remember what I put in them.

These are best served with mashed potatoes.  I did a little twist on mashed potatoes.  I use fingerling potatoes.  Boiled and then lightly mashed with a fork just enough to brake them apart.  Add butter and serve.  The juice from the peppers is simply delicious over the potatoes.

Stuffed Artichokes Anyone?

Don't you just love stuffed artichokes?  I was in Trader Joes the other day and they had the most beautiful artichoke.  They were large and perfect.  I had to buy a couple of them although I think I am the only one in the house that "loves" them.  I made a simply dipping sauce from olive oil, balsamic vinegar, salt and pepper.  Hollandaise is the ultimate dipping sauce for this.  Nothing is better with artichokes.  It's not easy to make.  Sorry, but worth the effort.  It was heaven.  The stuffing was truly delicious and very simple.  It anyone wants the recipe just let me know.

Baked Spaghetti or Spaghetti Lasagna

This is an easy dinner that you can make from left overs and is delicious!!!!
Here is what you need.

Ingredients:
1 Lbs Angel Hair Pasta or Spaghetti
16 Oz Ricotta
1/2 Lbs grated Parmesan
1 Cup Heavy Cream or Half and Half

Preheat the oven to 350 degrees.  Start by mixing the pasta and the sauce in a large mixing bowl.  Generously butter 3 quart baking dish.  Layer 1/3 of the spaghetti mixture in the baking dish then 1/3 of the ricotta and parmesan.  Then again and again.  Pour the cream or half and half over the top.  Take a knife and poke holes to let the cream move down through the layers.  Bake for 1 1/2 hours.  You want it to be bubbling and a nice crust to form.  Spoon out to serve.

Sauce Ingredients:

1 Lbs Ground Turkey

1 Medium Yellow Onion chopped

2 Tbs of Olive Oil

1 tsp of each of the following seasonings

- Basil

- Oregano

- Parsley flakes

- Thyme

- Salt

1/2 tsp of Rosemary and black pepper

1 cup of Red Wine

1 29 oz can of Diced Tomatoes

1 29 oz can of Tomato Puree (I love working with tomato puree!)

In a skillet brown the ground turkey and set aside.  

Heat up you Staub pot with the oil and saute the onions and mushrooms with all the seasonings.  When the onions are clear and the mushrooms are soft add the red wine to deglaze the pot.  This brings up all the flavor.  Add the tomato puree and diced tomatoes and stir.  Add the ground turkey and simmer for about 30 minutes longer.

Shrimp and Mushroom Risotto

Risottos are delicious and pretty easy to make.  It just rice cooked in broth with stuff.  They are a savory comfort food.  What makes a good risotto is starting with the right kind of rice.  You can't make risotto with any old kind of rice.  You must get "Arborio" rice.  You can find this in most grocery stores most likely in the gourmet section or specialty food section.  If you are lucky to have an italian specialty store you can go to you will find many brands.  

Risotto Ingredients:

2 Cups Arborio Rice

6 Tbs Unsalted Butter

2 Shallot or clove of Garlic Chopped

1/2 Large Red Onion

1/2 Lbs Mushrooms

1 Cup White Wine

32 Oz Chicken Broth

1 Lbs Medium/Large Shrimp

(Deveined and Shells removed)

2 tsp Fresh Chopped Basil

1 tsp Fresh Chopped Parsley

Pinch Fresh Chopped Dill

Salt and Pepper to Taste

In a skillet melt 2 tablespoons of the butter and saute the 1/2 of the chopped shallots.  Saute for 1 to 2 minutes and add the mushrooms and red onion.  Salt and pepper.  If you like a little smokey flavor you can try smoked salt.  It's a great way to add a little bit of smokiness to anything you cook.  

Smoked salt can be purchased at a specialty cooking store like Williams-Sonoma or Sur La Table.  Some high end grocery stores will carry it as well.  

Saute until the onions and mushrooms until they are soft and starting to brown around the edges.  Set them aside.

In the same skillet melt 2 more tablespoons of butter.  When the butter starts to bubble add the rest of the shallots or garlic and saute for 1 to 2 minutes.  Add the Shrimp.  Salt and pepper and sprinkle with the fresh dill.  Only cook the shrimp until it turns pink.  Don't overcook the shrimp.  Remove the shrimp from the skillet and reserve the liquids and set aside.

(The shrimp is done when it looks like this.)

In a heavy 2.5 or 3 quart enameled cast iron pot (Staub makes the best) melt the remaining 2 tablespoons of butter over a medium high flame.  Once the butter is melted and starts to bubble add the rice.  Saute the rice for about 5 minutes.  Add in the onion mushroom mixture and stir.  Pour in the wine and enough chicken broth to cover the rice.  Reduce the heat to medium low.  Everytime the liquid looks like it's starting to dry out stir the risotto and add enough chicken broth to just cover it.  When you are out of broth add the liquid from the shrimp and the shrimp.  Stir and cook for about 5 minutes longer.  Serve immediately.

(Risotto just after adding chicken broth)

Chocolate Souffle with Vanilla Sauce

I just go a beautiful Revol french porcelian souffle dish and couldn't wait to make a souffle in it.  Souffles are just so light and fluffy.  I love them and will be making many more.  The first one is a chocolate souffle.  I used a recipe from "bon appetit desserts" book.  Here are the ingredients and the steps to creating a perfect souffle.

Ingredients:
5 Oz of bittersweet chocolate chopped
1 Tbls unsalted butter
1/4 cup sugar
3 Tbls sugar
2 Tbls flour
1 tsp unsweetened cocoa powder
3/4 cup whole milk
1/4 Vanilla extract
4 Large Egg yolks
5 Large Egg Whites at room temperature
1/4 tsp kosher salt

Set the butter and bitterseet chocolate aside in a large bowl.  Whisk together the 1/4 cup of sugar, flour and cocoa in a small bowl and set aside.

In a small sauce pan bring the milk with vanilla to a boil.  Pour the hot milk and vanilla into the sugar mixture.  Whisk together and return to the sauce pan.  Heat over medium heat stir constantly until the mixture thickens.  This take just a couple of minutes.

Pour this mixture into the chocolate and butter and whisk together then add the egg yokes.  Whisk together until smooth and creamy.

Butter the 2 quart souffle dish.  Preheat the oven to 425 degrees.

Whisk the egg whites with a stand mixer.  As the whites start to turn white and froth gradually add the 3 tablespoons of sugar and then the salt.  Whip until soft peaks form.

Fold about 1/3 of the mixture into the chocolate mixture until completely folded in.  Add the remaining egg whites and fold into the mixture.  Don't overfold.  There may still be some white streaks.  Scrape into the souffle dish.

Put in the preheated oven and immediately turn the heat down to 375 degrees.  Bake for 35 minutes.  The top should form cracks.

Spoon into small bowls and ladle the vanilla sauce over the top and serve.

Vanilla Sauce Ingredients:
1 Cup Whole milk
1 Cup Heavy Cream
1/2 Cup Sugar,  Divided in half
1/2 tsp of Vanilla Extract
4 Egg Yolka

In a small sauce pan bring the milk, cream and one half the sugar to a boil.  Mix the other half of the sugar and the egg yolks together in a medium bowl.  Once the milk and cream mixture boils very slowly whisk into the egg yolk mixture.  Return to the sauce pan and low heat.  Stir constantly until the mixture thickens.  Do not let the mixture boil.  The sauce will start to separate and curdle. (form lumps)  If there is only a small amount of separation you can pour through a sieve to get rid of the lumps.

Enjoy!

Brie and Olive Bread for Dinner

I just got home from work and didn't get a chance to take a break all day long.  I'm too tired to cook tonight so here is my solution.  I just bought some brie cheese and there is a wonderfully delicious loaf of kalamati olive bread.  I lightly toasted the bread so the brie softens up becomes creamy.  That with glass of nice white wine and dinner is served.  Yum!

I'm cooking a beef tri-tip roast tonight.  I will talk about it tomorrow night.

Italian sausage Penne

OMG!!! This was delicous!!!  It's an easy all pasta dish dinner.  Tasty and satisfying!

Ingredients:
1 Lbs of Sweet Italian Sausage (Casing removed)
1/2 Lbs of Sliced Button Mushrooms
1/2 Lbs of Cherry Tomatoes
1 Meduium Onion Diced
3 Oz of Italian Sweet Salami Chubed
2 Fennel Bulbs
1/2 Lbs of Penne Pasta
4 Tbs of Unsalted Butter
Salt and Pepper to taste

In a small enameled cast iron covered pot roast the fennel in butter with salt and pepper for 30 minutes or until soft.  Set aside when done.

Boil the penne in salted water to your personal taste.  Some people like their pasta el dente and some like it totally soft.  Set aside.

Saute the mushrooms in 1 1/2 Tbs of butter and set aside.

Cook and brown the Italian sausage over medium heat.  Add the onion and cook until the onions are soft.  Drain the oil off and set aside.

Add 2 tablespoons of butter to the skillet and saute the tomatoes over medium heat.  Once the tomatoes have started to cook down a little (about 5 minutes) add the cubes of italian salami and continue to cook and lightly brown.

In a large stockpot combine all the ingredients and heat through.  Serve at once.  Salt and pepper to taste as always.

Enjoy!!!!!

Pepper Cheese Bread

I'm so excited!!!! I found a recipe that I loved and lost.  This is the best cheese pepper bread ever!   It's so easy to make, too.  You will need two one pound coffee cans.  Yes, coffee cans.  I'm sure you can use one pound loaf pans although I have only use the coffee cans.  I think that is part of the charm of the bread is that it is a round loaf.  Here is how to make this bread.

Ingredients:
1 pkg Active Dry Yeast
1/4 Cup hottest Tap Water
2 1/3 Cups Flour
2 Tbs of Sugar
1 tsp of Salt
1/4 tps of Baking Soda
1 Cup Sour Cream
1 Egg
1 Cup shredded Cheddar Cheese
1/2 tsp of Course Ground Black Pepper

Grease the coffee cans.  In a large mixing bowl dissolve the yeast in the hot water.  Add 1 1/3 cup of the flour, sugar, salt, baking soda, sour cream and the egg.

Mix on low speed, and beat for 2 minutes on high.  Stir in the remaining flour, cheddar cheese and pepper.  Mix in thoroughly.

Divide the dough into the two greased cans and let rise for 50 minutes.  The dough will not be double and that is fine.  Put in a preheated oven at 350 degrees and bake for 40 minutes.

Remove from the can immediately and let cool before cooking.  You will want to eat the entire loaf.  It is really good.

Enjoy!!!!!

Dry BBQ Rubbed Baby Back Ribs

If you like baby back ribs with a little bit of heat you will love these!  The meat is flavorful and falls off the bone.  They are a treat!

Ingredients:
1 Rack of Baby Back Ribs.  (About 12 Ribs to a Rack)

The Rub:
1 1/2 tsp of Onion Powder
1/2 tsp of Red Pepper Flakes
1/2 tsp of Paprika
1 tsp of Ground Black Pepper
1 tsp of Mustard Powder
2 tsp of Salt
1 Tbs of Brown sugar
(Use one batch for each Rack of Ribs)

I like to put the rub in a cheese shaker to sprinkle the rub on the ribs.

Cut the rack into four segments of 3 ribs in each segment.  Put each segment into an aluminum foil square and generously sprinkle with the rub.  Add a tablespoon of water and fold and seal the foil around the ribs.  Place all the foil packages on a baking sheet and put in a preheated oven at 325 degrees on the center rack.  Cook for 2 1/2 hours.  The aroma will fill the kitchen.  Take out of the oven and serve with cole slaw and mashed potatoes.  Yum!  Enjoy!

Ground Turkey Pizza

I just love pizza.  It's such a great meal and everyone loves it.  I was watching Giada the other day on the food network and decided to change a couple of things about how I make pizza.  I traditionally par-cook the dough and then add the topping cooking at 475 degrees on a pizza stone.  Giada cooks her pizza at a lower temperature and for longer.  I turned down the heat to 425 degrees and cooked the pizza for 30 minutes.  It came out really good.  Doesn't it look delicious?

Here is how I made the pizza.  I bought the dough already made.  I know, I cheated a little.  Let the dough get to room temperature.  It is much more pliable and easy to work with when it is room temp.  I like to put a little olive oil on the pizza pan.  It makes it easy to spread the dough around the pan.  I use my hands with a little olive oil on the dough, too.

The easiest pizza sauce, and the most flavorful, is tomato paste!  Evenly spread it around the dough.

The Topping:
1 lbs Ground Turkey
2 Cups Grated Cheese
1/2 lbs thinly sliced Mushrooms
1 Heaping Tbs of Chopped Fresh Parsley
1 Heaping Tbs of Chopped Fresh Basil

You will need one pound of ground turkey.  In a saute pan over medium heat cook the ground turkey breaking it up as you cook it.  Let it brown a little  and set aside letting the oils drain off.  Let the ground turkey cool and add about two cups of grated cheese.  (Use more or less to your personal taste.  If you like a lot of cheese then add more.) Thinly slice button mushroom.  Add the mushrooms, parley and basil to the ground turkey and mix well.  Pour over the dough covered with tomato paste.

Put in the preheated oven at 425 degrees for 30 minutes or until the cheese on top starts to brown.  Remove and let cool for 5 minutes before cutting into it.  Enjoy!!!

Corn Souffle

This is a pleaser.  It looks very impressive and tastes amazing.  It's actually pretty easy and there is not much to it.  Some corn, milk, flour and eggs.

Ingredients:


1 Tbs of Unsalted Butter (If you use sallted butter it will be too salty)
2 Tbs of Flour
1 Cup of Milk
2 Eggs, Separated
2 Cups of Corn (Frozen is good, Fresh is much better)
3/4 tsp of Salt
1/4 tsp of Pepper

Butter a 1 1/2 quart souffle dish or casserole dish.  Preheat the oven to 350 degrees.  Melt the butter in a saucepan and add the flour.  Whisk constantly over medium heat for 2 to 3 minutes.  Slowly whisk in the milk.  Once the milk has been added then continue whisking and cooking for 2 to 3 minutes more.  Remove from the heat and whisk the egg yoke in a bowl.  Slowly add the milk and flour mixture to the egg and return to the saucepan and heat for 1 to 2 minutes over the medium heat and then remove from the heat.  Pour into a large mixing bowl and add the corn, salt and pepper.

Whip the egg white till firm but not dry.  Gently stir in about 1/4 of the egg whites into the remaining ingredients that are set aside.  Once it is integrated gently fold the remaining egg whites into the mixture. Pour or spoon into the souffle dish and bake for 30-40 minutes until the top is lightly brown.  Serve immediately.  Yum!
Enjoy!

Saffron Sausage Seafood Soup

I've been thinking about Manhattan clam chowder lately.  This is not a chowder because there are no potatoes.  Can you believe I didn't have any potatoes at home.  The things you run out of.  I didn't want to go to the store so I started looking around to see what I had.  I wanted to make a red seeafood soup of some kind and I wanted to use my new 12 quart All Clad stockpot.  It's such a beautiful pot.  I got it as a birthday gift from casa de Shing.  This is what came out of it and it is so good or as my friend Ingrid would say, "It's Delicious!"

Ingredients:
4-5 Links of Sweet Italian Sausage
3/4 Pound of Tail on Shrimp (the tail on adds the bisque flavor to the broth)
2 Small fillets of White Fish
32 Oz Container of Chicken Broth
2 Cups of White Wine
29 Oz Can of Diced Tomatoes with juice
1 Cup each of Chopped Onion, Celery and Carrot
1 Cup of a Mix of Chopped Red, Yellow and Green Pepper
6 Cups of Water
1 Cup of Pasta
1 tsp of Saffron
1 Tbs of Chopped Parsley
1 Tbs of Old Bay Seasoning
2 Bay Leaves
Salt and Pepper to taste

Start by removing the casing from the sausage and brown in the stockpot.  Remove the sausage and set aside.  Saute the Onion, Celery, Carrots and Peppers in the oils from the sausage.  While the vegetables are cooking over medium heat add the seasons, bay leaves and parsley.  Cook until the vegetables are soft.  The vegetable should be just starting to caramelize and brown.  Pour the wine into the pot to deglaze the pot are bring up the flavor from the bottom.  Add the tomatoes, water and sausage .  Bring to a boil and add the pasta.  When the pasta is el dente add the white fish and cook for about 5 minutes.  Add the shrimp and cook for about 2-3 minutes more.  Season with salt and pepper and serve.
Enjoy!!!!!

Easy Cole Slaw

Cole Slaw is very easy to make and tasty.  It's a great compliment to BBQ'd meats.  It really balances out the rich taste of BBQ'd meats.  This is all you need.

Ingredients:
2 Cups each of Shredded Red and Regular Cabbage, Grated Carrots

Dressing:
1/3 Cup of Red Wine Vinegar
1/4 Cup of Sugar
1 Tbs of Dijon Mustard
1/3 Cup Olive Oil
1 tsp of Celery Seeds
Salt and Pepper to taste

Place the cabbage and carrots in a large bowl.  Whisk together all the dressing ingredients together and pour over the cabbage and carrots.  Toss and serve.  How easy was that?!
Enjoy!!!

Small Artisan Rolls

So easy to make and there is nothing like flesh baked rolls by themselves or used at buns for delicious things like pulled pork or chicken or slider buns!  Here is how to make them.

Ingredients:

3 Cups of Bread Flour

1 1/4 tsp of Salt

1/4 tsp of Dry Active Yeast

1 1/3 Cup of Cold Water

Mix all the ingredients together until a sticky dough forms.  Cover and let sit for 12 to 16 hours.  The dough will be double in size.  Turn out onto a floured surface and fold it over twice and form a ball.  Place on a floured towel and cover with the ends.  Let is raise for 2 hours.  One half hour before the second rise preheat the oven to 425 degrees.  Turn the dough out onto a floured surface and divide the dough in half.  Roll to form two long logs of dough.  Cut each into 6 pieces with a block knife and place on an oiled cookie sheet.  Place in the oven on the middle rack and bake for 30 - 35 minutes.  Remove from the oven and serve.   Enjoy!!!!  They make anything that you serve on them better.  From scratch is always better!!!!

Bacon Wrapped Beef Sliders

I love having small bites to eat at a party.  You can taste a little bit of everything that way.  I was making little beef sliders and glanced over at the bacon I still had left over for the baked beans.  Then the thought crossed my mind.  How about a bacon wrapped slider.  It was a stroke of genius!

Ingredients:

1 1/2 Lbs of Lean Ground Beef

1 Rounded Tbs of Dijon Mustard

1 Tbs of Worcestershire Sauce

1 Large Egg

Salt and Pepper

Mix everything together in a large bowl.  Form small little meat patties no larger than about 2 1/2 inches. Cut the stripe of bacon in half.  Wrap the bacon around the patty and then, like a cross, wrap the other strip of bacon around the patty.  Press the patty flat to secure the bacon to the patty.  Heat up a griddle with a little oil and grill till well browned on each side.  They are delicious!!!!!  Serve on a small artisan rolls.  Enjoy!!!!

Don't worry if you run short of bacon.  They are delicious without and believe it or not some people don't like bacon.  I know!

BBQ Pulled Chicken

Just a little spread for some friends.  Tonights menu includes pulled BBQ Chicken, bacon wrapped beef sliders,  giant lima baked beans with bacon, cole slaw, sweet potato fries, artisan slide rolls and carmel sauce flan for dessert.

I have to say that it was all delicious!  I will go through the preparation of everything for you.

The pulled chicken is a slow cooker friendly dish.  It's so easy.  All you have to do is add all the ingredients and let it cook all-day-long while you are preparing everything else.

Here the the recipe for the pulled chicken.

Ingredients:
3 Boneless Chicken Breasts
1 Medium Yellow Onion

Sauce:
1 Cup Ketchup
2 Tbs of Apple Cider Vinegar
2 Tbs of Molasses
1 Tbs of Dijon Mustard
1/4 tsp of Ground Pepper
1 1/2 tsp of Onion powder
1/4 tsp of Ground Cumin
1/2 tsp of Tobasco
pinch of salt

Cut the onion in half and then slice thinly into half rings and spread them on the bottom of the slow cooker.  Arrange the chicken on top of the onions.  Whisk together all the sauce ingredients together and pour over the top of the chicken.  Set the slow cooker on low and cook for at least 6 hours.  When done break the chicken apart and mix together with the sauce and the onions.  The onions will be soft and easily mix in with the chicken.  This is great served on small artisan rolls.  The recipe for the buns will follow after we talk about the bacon wrapped sliders.  Yum!!!!

Bon Appetite Maple Spice Cake

Don't you want to make this cake.

I got the issue of Bon Appetit with this recipe in it before Thanksgiving.  I have been wanting to make this cake since then.  I finally got the opportunity when I was asked to bring dessert to an Oscar party I was invisted to at my friends Ingrid and Sheri.  It was a hit!!!!  This is one of the most delicious rich cakes I have ever had.  It a great combination of salty and sweet.

Here is the Bon Appetit web link for the recipe.

http://www.bonappetit.com/recipes/2010/10/maple_gingerbread_layer_cake_with_salted_maple_caramel_sauce

It took hours to make.  It was totally worth it, though.

Enjoy!

Scalloped Potatoes

Scalloped potatoes is easy to prepare and delicious!!!  I like to use a new potato. (Not an old potato, LOL)  Peel the potatoes and slice very thin.  Use a mandolin it you have one.  There are some very inexpensive ones out there that work quite well.  You will need about 6 larger new potatoes for this dish.  Slice the potatoes into a large mixing bowl and add about 2-3 tablespoons of chunked unsalted butter and enough whole milk to make a juicy mixture.  Generously Salt and pepper this mixture. Pour the mixture into a buttered ceramic baking dish.  Bake in a 350 degree oven for 45 minutes to an hour.  You want the potatoes to by bubbling and lightly brown on the top.  How easy was that.  It's a great side dish with roasted meats.  Enjoy!!!!

BBQ Pulled Pork Pizza

My Mom said this was my best pizza.  It was really good.  I was inspired by watching Giada on the Food Network.  She cooks her pizzas at 400 degrees for about 15-30 minutes.  I use a pizza stone.  I preheat the pizza stone in the oven.  This pizza cooked for 30 minutes.  It takes a while to cook because the topping is pretty thick.

Here is the blog link to for the pulled pork topping.

http://scottscookingrecommendations.blogspot.com/2011/03/pulled-bbq-pork.html

The pulled pork can be made in advance.  I bought the dough ready to roll out and bake.  Roll the dough out on a floured surface.  Once the oven is ready take out the pizza stone and sprinkle it with corn meal.  This adds a nice crunch to the crust.  Roll the dough on a rolling pin and unroll on the pizza stone.  thickly spread the pulled pork evenly over the dough.  Sprinkle with mild white cheese and then chopped parsley.  Put back in the oven and cook for 30 minutes at 400 degrees.  Let the pizza sit for 5 minutes to let it cool a little bit before cutting.  Enjoy with a nice salad and wine or your choice, of course.

Let me know what you think.

Chocolate Pound Cake

First of all before I get started.  Is anyone other that Sean reading this blog.  He is the only one that has commented on it.  Thank you Sean!  An occasional comment would be nice.  With that said, this is a wonderful recipe I got from the Bon Appetit Dessert's Cookbook.  It's got recipes for just about any dessert you want to make.  This is the Dark Chocolate Pound Cake.  Looks good, huh?  It's not too hard to make just make sure you don't over bake it.  It turns dry in a heartbeat.  As soon as the toothpick comes out clean take it out of the oven.  You don 't want a dry pound cake.

 Here is the link for the recipe.  http://www.bonappetit.com/recipes/2008/10/deep_chocolate_pound_cake

This is the finished product.  It's really good when it is still warm with vanilla ice cream.  Yum!!!

Enjoy!

Kalamati Olive Bread

Sorry it's been a few days since I've posted.  I haven't been around or cooking.  Tonight I made an amazing bread.  You know how I love bread!!!  It's a simple bread to make and delicious to eat.  If you love olives you will love this bread.  It's made with chopped kalamati olives drizzled with olive oil to add crispness to the crusty.

 Ingredients:
3 Cups of Bread Flour
1/2 tsp Salt
3/4 tsp of Dry Active Yeast
12 oz of chopped Kalamati Olives
1 1/2 Cups of Cold Water

 Mix all the ingredients together in a large bowl until the dough is uniform and sticky.  Cover and set aside for 12 to 16 hours.  Turn the dough out on a floured surface and fold dough over twice and form the dough into a loaf shape on a floured cloth.  Cover and let rise for 2 hours.  At the 1 1/2 hour point put the 3.5 quart oval enameled cast iron pot on the oven to preheat to 475 degrees.  I used a Le Creuset 3.5 quart oval pot so the loaf comes out oval and not round for this bread.  After the pot has been in the oven for 1/2 hour remove and gentle place the dough in the pot.  Be very careful it is super hot.  Drizzle the dough lightly with olive oil and cover.  Put back in the oven on the bottom 1/3 rack and cook for 30 minutes with the lid on.  Uncover after 30 minutes and continue cooking for 20 more minutes.  Remove from the oven and turn out the bread onto a cooling rack.  Let stand for 15 to 20 minutes before cutting into the loaf.  Enjoy!!!!!

Pan Seared Salmon with fresh Dill

This is truly one of the easiest things that I make for dinner.  If you love salmon you will love this.  It's so easy.  Buy a Salmon filet with the skin on.  Heat a skillet with a tablespoon of olive oil over medium high heat.  When the oil is hot but not smoking.  gently lay the fillet with the skin side down in the skillet.  Spinkle with salt, pepper and fresh dill.  Cover and cook until the salmon flakes apart.  10 to 15 minutes.  It okay it the skin gets crisp and almost burnt.  The skin will protect and insulate the salmon meat.  The salmon meat will easily separate from the skin after cooking so there is no need to remove the skin before cooking.  That is it.  Serve and enjoy!!!  The salmon will be juicy and moist and delicious.

Cajun Dirty Rice

This is a great thing to do with leftover rice.  It's an easy side dish.  It's kind of like a cajun risotto.  Here is what you need.

Ingredients:


3 Cups of Cooked Rice
1 Medium Onion Chopped
1 of each Green, Yellow and Red Bell Peppers Chopped
( The Black Pepper and Cyan should be added depending on the level of heat you want. 1/4 tsp of each for mild, 1/2 tsp of each for medium and 1 tsp of each for hot. )
1 tsp of Salt
1 Heaping Tbls of Bacon Grease ( This always adds great flavor. )
2 Cups of Chicken Stock

Heat up the bacon grease in a heavy pot over medium heat.  Cook the onions and peppers until they are soft.  Add everything else and simmer until the liquid is almost gone.  It's ready to enjoy.

Herbed Pork Top Loin Roast with Cream Sauce

You will need a 2 lbs pork top loin roast.  With a long carving knife cut into the roast along the long side and cut in about 1 inch from the bottom.  Cut and unroll as you cut until the roast is a 1 inch flat slab of meat.  Sprinkle with dried rosemary, thyme, sage, basil, parsley, salt, pepper and oregano.  Roll back up and tie every inch with twine.  Heat 1 tablespoon of bacon grease in a staub 2.5 quart pot.  Salt and pepper and brown on both sides over medium high heat and then cover and cook over low heat for 2 hours.  Remove and let set while you make the suace.

You can make a delicious gravy with the drippings in the pot.  Add enough water to have about 1 cup of liquid.  In a jar, mix together 1/2 cup of heavy cream and 2 rounded tablespoons of flour.  Turn the heat up to medium high on the Staub pot and when the content starts to boil whisk in the cream and flour mixture.  Whisk constantly to eliminate lumps until the mixture starts to boil.  It will be nice and thick by then.  Turn the heat off.  

Remove the twine and cut across at the tie marks.  Serve and spoon the sauce over the pork.  The meat will be moist and fall apart.  Yum!!!