Sorry there have been no posts for a while. We have been in the process of moving for some time now and the laptop was packed in a box unknown to me until today. I have been trying to use Ipad with limited success. Anyway I have found the laptop and will be posting many more recipes very soon.
Thanks for the patience
Anyone know a good back specialist!
Sunday, July 24, 2011
Wednesday, June 15, 2011
Bar-B-Que Rubs Part 1
Summer is here and most of the rest of you are breaking out your grills. Here is AZ we are trying to find shade at any cost. Anyway I am asked if I have some good BBQ rub recipes, and yes I have a few I have used. Some wet some dry but all very flavorful and easy to manipulate to your liking.
I like to mix dry rubs into Red Wine Vinegar or some Rice wine vinegar to use as a wet mop during cooking. I do not marinate in the vinegar though it is to much for some meats and will start to dry them out.
Southern rub
1 Tbsp Garlic powder
1 Tbsp Onion powder
1 Tbsp Paprika
1 Tbsp Ground Lavender flowers
Pinch of Salt
1/4 Tsp Fresh ground Black pepper
Asian Rub
1 Tbsp Garlic powder
1 Tbsp Onion Powder
1 Tbsp Ground Ginger
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Clove
1/2 Tsp Ground Coriander
1/2 Tbsp Paprika
pinch salt
pinch fresh ground pepper
Southwest
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1 Tbsp Cayenne (less if you do not like it hot)
1 Tbsp Grated lemon peel
Salt and pepper to taste
Get your creative juices flowing and create something you like. Remember use only spices and herbs that will not burn quickly on the grill. Almost anything can benefit from low and slow cooking. It will give the meat a chance to absorb all the flavors you have spent time to get onto the meat. Also Bar-B-Que does not have to happen outside.Pre-heat your oven to its highest temp and ready your meats. Open the oven door and insert the meat onto a middle rack, immediately close the door and lower the temp to 225 and let cook for 1 to 6 hours depending on the meat and the level of tenderness it has before cooking.
I like to mix dry rubs into Red Wine Vinegar or some Rice wine vinegar to use as a wet mop during cooking. I do not marinate in the vinegar though it is to much for some meats and will start to dry them out.
Southern rub
1 Tbsp Garlic powder
1 Tbsp Onion powder
1 Tbsp Paprika
1 Tbsp Ground Lavender flowers
Pinch of Salt
1/4 Tsp Fresh ground Black pepper
Asian Rub
1 Tbsp Garlic powder
1 Tbsp Onion Powder
1 Tbsp Ground Ginger
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Clove
1/2 Tsp Ground Coriander
1/2 Tbsp Paprika
pinch salt
pinch fresh ground pepper
Southwest
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1 Tbsp Cayenne (less if you do not like it hot)
1 Tbsp Grated lemon peel
Salt and pepper to taste
Get your creative juices flowing and create something you like. Remember use only spices and herbs that will not burn quickly on the grill. Almost anything can benefit from low and slow cooking. It will give the meat a chance to absorb all the flavors you have spent time to get onto the meat. Also Bar-B-Que does not have to happen outside.Pre-heat your oven to its highest temp and ready your meats. Open the oven door and insert the meat onto a middle rack, immediately close the door and lower the temp to 225 and let cook for 1 to 6 hours depending on the meat and the level of tenderness it has before cooking.
Wednesday, June 8, 2011
Cooking for fun and profit: "traditional" Almond Biscotti
Cooking for fun and profit: "traditional" Almond Biscotti: "Traditional Almond biscotti (twice baked) are a staple of any Italian bakery. There are as many variations on Biscotti as there are bakeries..."
"traditional" Almond Biscotti
Traditional Almond biscotti (twice baked) are a staple of any Italian bakery. There are as many variations on Biscotti as there are bakeries and moms making them. Without giving away my personal trade secret Biscotti I am going to help out with a traditional recipe that you might find in any coffee shop in a plastic wrapper only these are 1000 times better because you made them!!!!!
3 1/4 C Flour
2/3 C Sugar
1/4 Tsp Salt
1 Tsp Baking Powder
12 Tbsp Cold unsalted butter
3 Large Eggs
Zest from one orange (chopped fine)
2 Tsp Almond Extract (or Vanilla if you do not have Almond)
1 C whole blanched Almonds
Combine all dry ingredients in a large bowl. Except Almonds
"cut" in butter to dry to form a cornmeal consistency (do this as fast as possible once butter starts to melt it will get pasty and nobody wants that)
Wisk egg orange zest and extract until combined.
Add to dry and mix to form dough. Add Almonds just to incorporate
Knead dough on a lightly floured surface, folding dough over itself 4 or 5 times. Wrap in plastic and chill for about 60 minutes
Remove from refer and divide dough in half
Roll each half into a log about 14 inches long
Place onto parchment line baking sheets pressing down slightly to form a biscotti shape.
Bake in a preheated 350 oven 20 to 25 minutes until just turning brown
Cool for 5 minutes. and then slice on a bias about 1/2 to 3/4 inch thick
Return slices to baking sheet and bake again for 5 to 10 minutes until browned a little more.
Let cool and dip into chocolate or just brew up a great espresso and dip cookies plain.
3 1/4 C Flour
2/3 C Sugar
1/4 Tsp Salt
1 Tsp Baking Powder
12 Tbsp Cold unsalted butter
3 Large Eggs
Zest from one orange (chopped fine)
2 Tsp Almond Extract (or Vanilla if you do not have Almond)
1 C whole blanched Almonds
Combine all dry ingredients in a large bowl. Except Almonds
"cut" in butter to dry to form a cornmeal consistency (do this as fast as possible once butter starts to melt it will get pasty and nobody wants that)
Wisk egg orange zest and extract until combined.
Add to dry and mix to form dough. Add Almonds just to incorporate
Knead dough on a lightly floured surface, folding dough over itself 4 or 5 times. Wrap in plastic and chill for about 60 minutes
Remove from refer and divide dough in half
Roll each half into a log about 14 inches long
Place onto parchment line baking sheets pressing down slightly to form a biscotti shape.
Bake in a preheated 350 oven 20 to 25 minutes until just turning brown
Cool for 5 minutes. and then slice on a bias about 1/2 to 3/4 inch thick
Return slices to baking sheet and bake again for 5 to 10 minutes until browned a little more.
Let cool and dip into chocolate or just brew up a great espresso and dip cookies plain.
Garlic Aioli (Mayonaisse)
I thought we should do some staple items so you can create sauces and other recipes truly from scratch. Mayo is an all purpose staple. I like to use it to coat fish for a nut or coconut crust and then bake. This is a garlic flavored Aioli works great for a nice Roast Beef sandwich or on a piece of salmon.
16 garlic cloves (peeled and Green removed)
8 Egg yolks (reserve the whites for a nice omelet)
1/4 C white wine vinegar
1/4 C Dijon mustard
Juice from 2 lemons
Salt and white pepper to taste
6 C Light olive oil
Combine first 6 ingredients in a blender and process until combined and somewhat smooth
While motor is running slowly add oil in a stream until all is added. If it is a little to thick add a little more lemon juice and stir until consistency you like.
You have made a Garlic Mayo congratulations!!! Don't like garlic? What is wrong with you? anyway , add 1/4 C of roasted red pepper and a small seeded chili pod instead and make a classic Rouille sauce
16 garlic cloves (peeled and Green removed)
8 Egg yolks (reserve the whites for a nice omelet)
1/4 C white wine vinegar
1/4 C Dijon mustard
Juice from 2 lemons
Salt and white pepper to taste
6 C Light olive oil
Combine first 6 ingredients in a blender and process until combined and somewhat smooth
While motor is running slowly add oil in a stream until all is added. If it is a little to thick add a little more lemon juice and stir until consistency you like.
You have made a Garlic Mayo congratulations!!! Don't like garlic? What is wrong with you? anyway , add 1/4 C of roasted red pepper and a small seeded chili pod instead and make a classic Rouille sauce
Monday, June 6, 2011
Buffalo Chicken and Rice
Messing around with some leftovers I came up with a real good casserole even on a hot day this one is good with a nice side salad.
Serves about 4
2 C shredded chicken (or meat from one rotisserie chicken from grocer)
2 C Cooked white or brown rice
1 C shredded Colby Jack cheese
1/2 C your favorite buffalo wing sauce
1/2 C sour Cream
1/4 C heavy cream (optional)
Mix all in a large bowl, pack into a rectangular baking pan. Top with a little Panko bread crumb (also optional. I like the crunch)
Bake at 350 for 30 minutes until panko is browned and casserole is bubbling. If you do not have a kitchen thermometer, please get one. Cook to internal temp of 165 degrees
Allow to cool for a few minutes as this can be very hot for a while.
NO ONE SAID LOW CALORIE
Serves about 4
2 C shredded chicken (or meat from one rotisserie chicken from grocer)
2 C Cooked white or brown rice
1 C shredded Colby Jack cheese
1/2 C your favorite buffalo wing sauce
1/2 C sour Cream
1/4 C heavy cream (optional)
Mix all in a large bowl, pack into a rectangular baking pan. Top with a little Panko bread crumb (also optional. I like the crunch)
Bake at 350 for 30 minutes until panko is browned and casserole is bubbling. If you do not have a kitchen thermometer, please get one. Cook to internal temp of 165 degrees
Allow to cool for a few minutes as this can be very hot for a while.
NO ONE SAID LOW CALORIE
Watermelon, mint and feta salad
Light, refreshing and ooohh so tasty. Remember to let this salad sit for at least one hour to develop its flavors.
1 large seedless watermelon
2 oz mint leaves (sliced thinly)
1/2 C crumbled Feta cheese (plain)
1/2 C white balsamic vinegar
1/4 C Honey
2 Tbsp Cracked black pepper
If the watermelon is not sweet enough for you add 1/4 C white sugar to give it a little kick.
Cut watermelon into 1" cubes.
In a large bowl mix watermelon, mint, feta and black pepper.
Whisk Balsamic and honey to combine and pour over melon mixture.
Let sit for one hour in refrigerator covered.
Serve
This recipe would also be a great place to add some of the pickled onions I taught you earlier but go easy with them as they are already sweet and you do not want to over power this dish. It makes a great side for cold fried chicken or a nice grilled salmon steak.
1 large seedless watermelon
2 oz mint leaves (sliced thinly)
1/2 C crumbled Feta cheese (plain)
1/2 C white balsamic vinegar
1/4 C Honey
2 Tbsp Cracked black pepper
If the watermelon is not sweet enough for you add 1/4 C white sugar to give it a little kick.
Cut watermelon into 1" cubes.
In a large bowl mix watermelon, mint, feta and black pepper.
Whisk Balsamic and honey to combine and pour over melon mixture.
Let sit for one hour in refrigerator covered.
Serve
This recipe would also be a great place to add some of the pickled onions I taught you earlier but go easy with them as they are already sweet and you do not want to over power this dish. It makes a great side for cold fried chicken or a nice grilled salmon steak.
Subscribe to:
Posts (Atom)