Cheddar Bay Biscuits from Red Lobster

2 cups Bisquick (or Krusteaz)
1 cup grated cheddar cheese
1/2 tsp. garlic powder 
2/3 cup milk

2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray. 

In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up - the dough will get very sticky!) 

With a spoon or with your fingers, shape the dough into biscuit-sized clumps or bite-sized balls, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you'd like them to look more uniform!) 

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges. 

While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated. 

Serve warm.

Party Punch

Yes it's easy...and so versatile....just like you.

64 oz Cranberry Fruit Cocktail (I use the Publix cheap kind)
1 can Frozen Pink Lemonade (I use Minute Maid)
24 oz Gingerale
Citron

Make the lemonade as directed.  Add the Cranberry fruit cocktail.  Put in fridge.  Add the Ginger Ale just before serving.  Add as much liquor as you like.

This is seasonal...add frozen cranberries if it's winter, add sliced lemons if it's summer....put fruit inside icecubes and let them float. 

Roasted Brussel Sprout

Remember that party I went to that was nothing but amazing "old lady food"?  Well, old church ladies make the most awesome food EVER.  I grew up being forced to eat brussel sprouts that were drowned in water and oil and were just plain NASTY.  Why wasn't Kandiss my mom because these are amazing!  You can substitute almonds for the pinenuts.

2 pounds brussels sprouts (trimmed and halved)
1/2 a carton of mushrooms

1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup pinenuts (toasted)

Directions:
1. Toss the brussels sprouts and mushrooms in the oil along with the salt and pepper.
2. Arrange in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussel sprouts and pinenuts in the maple dijon vinaigrette.

Ginger Snaps

This recipe came from Bath and Bodyworks.  It was on the side of a basket of gingerbread-scented items.  It has since become a family favorite.  I f you  cook them longer they flatten out and are crisp.  Shorter cooking time makes them soft.

2 cups flour

2 tsp baking soda

1 tsp ginger

1 tsp cloves

1 tsp cinnamon

3/4 cup shortening

1 cup sugar

4 tbsp molasses

1 egg

sift together flour, baking soda, ginger, cloves and cinnamon.  set aside.

cream shortening. add sugar, egg and molasses.  Beat well.  add flour mixture and beat until smooth.  mixture will be very stiff. take a teaspoonful of mixture, roll into a ball, then roll ball in sugar. bake on greased cookie sheet for 10 to 12 minutes at 350 degrees.

BACONSLUT'S FRUIT DIP

Super quick, and mostly healthy!

*Your favorite plain, whole-fat Greek yogurt

*Sugar-free, instant butterscotch pudding mix

*A sprinkling of your favorite toasted or spiced nuts

*Slices of your favorite variety of apple

Mix the first three ingredients to taste and get to dippin'!  The fruit and pudding flavor combos are truly as endless as your imagination. 

BACONSLUT'S ZIPPY BAKED SALMON STEAKS

Preheat your oven to 450 degrees

Rub the salmon steak or filets with olive oil, and season with sea salt and freshly ground pepper.  Place on a cookie sheet or in a shallow cooking dish.

Add to taste:

Fresh or dried dill

Blue cheese, crumbled.  My favorites-St. Pete's Blue, or Moody Blue Smoked Blue

Measure the thickest part of the fish and cook for 10 minutes per inch.

Plate and give the steaks or fillets a good hit of freshly squeezed lemon juice.

BRINED PORK LOIN WITH APPLES AND CIDER SAUCE

Another recipe from "Savoring The Seasons Of The Northern Hearland", by Beth Dooley and Lucia Watson! 

For the brine, bring all the following ingredients to a boil in a stockpot.  Cool before adding the meat and soaking overnight.

4 gallons water

2 bay leaves

2 cups salt

2 cups sugar

1 teaspoon allspice berries

2 teaspoons dried thyme

For the pork:

1 boneless pork loin (about 3 1/2 pounds), rolled and tied

Brine for the pork roast

2 tablespoons butter

2 tablespoons vegetable oil

2 scallions, chopped

4 apples, peeled, cored and chopped

2 carrots, chopped

1 onion, chopped

1/4 cup brandy or applejack

3 cups apple cider

3 cups hormade chicken stock or low salt canned broth

4 fresh thyme sprigs

Bay leaf

8 peppercorns

1/4-1/2 cup good quality mustard (depending on taste)

salt and freshly ground pepper to taste

sauteed apple slices for garnish

Place the pork loin in a noncorrosive bowl and add the brine solution.  Refrigerate overnight.  Drain the pork loin and pat dry.

Heat a large, deep pan or flameproof casserole over medium-high heat.  Add the butter and oil and sear the pork loin on all sides.  Remove the meat from the pan, then add the scallions, apples, carrots, and onion, and saute in the remaining fat.  When the vegetables are soft, add the brandy and reduce the liquid by boiling for one minute.  Add the cider, chicken stock, thyme, bay leaf, and peppercorns.

Return the pork to the pan with the vegetables and bring to a simmer; cover and place in a preheated 350 degree oven and braise for 2 1/4 to 2 3/4 hours, or until the internal temperature reaches 160 degrees on a meat thermometer.  Juices should run clear.  Take the loin from the pan, set it on a platter, and tent the meat with aluminum foil to keep it warm.

Strain the cooking liquid through a sieve, pressing with the back of a wooden spoon.  Return the liquid to the pan and boil vigerously, skimming frequently.  Beat in the mustard with a whisk, and season to taste.  Serve the pork garnished with the sauteed apple slices and additional fresh thyme sprigs. 

*For a thicker sauce, turn the vegetables with the pan juices into a blender and puree.  Serve alongside the pork.

Besitos de coco (coconut kisses)

Besitos de coco (coconut kisses)

These work great as a snack or as a dessert.  Enjoy and buen provecho!


Ingredients:
   -1 dry coconut OR or 3 cups grated coconut
   -4 egg yolks
   -1 cup brown sugar
   -1/4 tsp vanilla
   -4 tsp butter, softened
   -1/2 cup all-purpose flour
   -1 lemon peel, shaved
   -1/4 tsp salt

   -2 bowls
   -1 baking pan

How to:
1. Pre heat oven to 350 degrees.

2. Crack open the coconut and take out the pulp.  DO NOT take off the brown peeling.

3. Wash the coconut and grate it.
**If you're using bought grated coconut, you may skip steps 2 and 3.

4. Measure 3 cups of grated coconut, pressing down the coconut for accurate measuring.

5. Combine the coconut, butter egg yolks, brown sugar, lemon peel and vanilla in a bowl.

6.  In a separate bowl, combine flour and salt.

7.  Mix the first coconut mixture into the flour mixture.  Mix well.

8. Make small coconut  balls with the mixture and set aside.

9. Grease a medium baking pan and place the coconut balls.

10.  Bake for 30-40 minutes or until golden brown.

I don't recommend switching brown sugar for regular sugar or for sweeteners because it changes the mixture's consistency.
 

BaconSlut's No Phucks To Give Pasta

This is often my go-to dish when I simply want something that is both super fast and delicious.  And it's purdy, too!

Into a bowl lob the following, to taste, while the pasta water is heating:

sliced grape or cherry tomatoes and/or chopped Kumatos (deliciously sweet brown tomatoes)

extra virgin olive oil

Penzey's Tuscan Sunset salt-free Italian-style seasoning

jarred roasted garlic

sea salt

lots of freshly ground black pepper

pre-shredded Parm or Asiago from the deli

leftover cooked chicken from home or the deli, shredded

Give everything a little swirlinization to blend/briefly marinate.  Dump in al dente cooked spinach linguine and stir.  Done.  :D

Bacon Slut's HOR SAUCE

Brought to the brothel by our beloved Reverse Albino, and since, abused my many!

1 part Sriracha sauce (or to taste)

1 part real maple syrup

Mix and apply to ERRRRYTHANG.

Caramelized Onion and Cornbread Stuffing

I stole this from Tyler Florence.  It's the best ever!!

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat.

Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.

In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

**I make it a day in advance and keep it in a ziplock bag.  It gets all mooshy and the flavors meld together.  The only reason I don't eat it raw is because of the egg.**

Crunchy Cabbage Casserole

If making a day ahead, don't top it off with the crumbs.  Wait until it goes into the oven.

This is a great casserole to make at Thanksgiving, Christmas or St. Patrick's Day.  Being from the South, all good casseroles use Cream of something soup.

2 1/2 cups Panko crumbs (original recipe calls for corn flakes but I like to mix it up)
1/2 cup butter, melted
4 1/2 cups shredded cabbage
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1/2 cup mayonnaise (no substitutions)
2 cups shredded cheddar cheese

Preheat oven to 350; grease a 13x9 pan, set aside.  I actually use a smaller oval casserole dish that is taller so it's not as flat after it cooks.

Toss Panko crumbs & butter; sprinkle half into pan.
 
Layer cabbage, onion, salt & pepper.   I really pile it up because it will  cook down.

In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining Panko mixture.

Bake, uncovered for 45-50 minutes (golden brown).

Chicken Stew

I like to have a few recipes that can utilize leftovers or whatever I have overtaking  my garden and this is one of my favs.  I use the leftovers from a rotisserie chicken.  I strip off all the meat and then make my own broth.  The basil comes from the garden.  If you slice your veggies  it only takes about 20 mins to make this delicious meal.  I guess I should let you know that I got this recipe from Giada"The blowjob Queen".  Fitting for this cookbook, right?

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
Half a baked chicken or about 2 chicken breast with ribs
1 (15-ounce) can  kidney beans, rinsed well and drained

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. 

(if using leftover chicken, skip this paragraph).  Add the chicken breasts; press to submerge.  Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Shred the chicken when cooled

If you didn't add the chicken, cook for 10 mins

Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.  Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.

Cannelloni with Bechamel Sauce

This recipe is a summer meal for me once the garden comes in.  I use fresh oregano (and basil).  This goes well with sliced tomatoes and cucumber salad with mozzarella with fresh herbs and red wine vinegar.  If you don't want to  go to the trouble of making the bechamel sauce, just use half a jar of plain spaghetti sauce with fresh herbs added.  Yes, another recipe I wing.  I hate measuring.

1/2  package(19 ounce) Hot or Sweet JOHNSONVILLE® Italian Sausage Links (2 or 3 links)
1/2 lb. of ground round
2 tablespoons olive oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
12 ounces shredded mozzarella cheese
2 egg yolks
6 tablespoons butter 
6 tablespoons flour

3 cups milk (not skim)

12 Cannelloni pasta shells
1/2 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano


1.  Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.

2 .  Once most of the liquid has dissipated, add sausage and beef crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.

3.  To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.

4.  Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.

5.  Preheat oven to 400°F. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.

6.  Nestle the cannelloni in the sauce and cover with remaining béchamel sauce.

7.  Top with mozzarella and parmesan cheese and a sprinkling of oregano.

8.  Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

Crustacean-Inspired Garlic Roasted Sea Feast w/ Garlic Noodles

Crustacean is a landmark* San Francisco restaurant that remains well regarded** among locals and tourists alike.***

*     aka "overrated tourist trap"
**   aka  "rests on its previously well deserved reputation and currently provides crap food and service"
*** aka "people who have not yet figured out that there are many dupe recipes for the famous garlic noodles, or how
       easy it is to roast a crab at home or find it at another SF restaurant"

#Occupy Crustacean's Kitchen!

GARLIC NOODLES

20 oz Asian wheat noodles -- your choice of cut  [rice noodles will not work]

Garlic Sauce:

1 stick unsalted butter
2 heaping tablespoons minced garlic (more or less to taste)
1 tablespoon Maggi seasoning sauce, or soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce, or 1 shrimp boullion cube
1 tablespoon sugar or honey

cracked fresh pepper, to taste

Garnish:  chopped Vietnamese or regular coriander (cilantro);  grated parmesan  ["Gene-eeeeee!!!"]


Boil the noodles al dente; drain and set aside.

Prepare the garlic sauce using a saute pan on medium to low heat.  Melt butter; add the garlic and saute until aromatic but not browned.  Add all remaining seasonings to the pan, stir to combine well. Transfer the garlic sauce into a small bowl.  Add pasta to saute pan; quickly toss over medium heat, adding garlic sauce in increments until noodles fully coated and re-heated.  Transfer to bowl or individual plating; garnish.

GARLIC ROASTED SEA FEAST

[Serves 2]

1 Dungeness Crab (about 4 lbs), cleaned and cracked
2 lobster tails
1/2 lb. prawns
3/4 stick unsalted butter
6-8 cloves coarsely chopped garlic
2 teaspoons chicken or shrimp bouillon, powdered
2 teaspoons coarse cracked black pepper
1/4 teaspoon sugar
1 bunch scallions, sliced to 1 inch pieces
1 tablespoon fresh grated ginger

Garnish: whole flat leaf parsley shoots; lemon slices.


Clean all shellfish; crack the crab in half and partially crack the claws, reserve the shell; score cut the lobster tails down the soft middle.  Heat up the butter stove top in roasting skillet or pan; cast iron preferred.  Saute the garlic until aromatic, but not brown. Add in the black peppers, chicken or shrimp bouillon, pepper; then add in the seafood [crab, then lobster, then shrimp] and stir well until approx. 1/4 cooked.  Add in the sugar, ginger and scallions, then cook until half done.

Bake in the oven at 350 degree F until done to taste.  Serve on platter with garlic noodles and garnishes.

QBK’s Mac and Cheese

8 ounces macaroni or similar pasta concoction (I use gemelli or small shells to switch things up)
2 tablespoons butter
2 tablespoons flour
8 ounces heavy cream, room temperature
¼ cup milk, room temperature
Splash of white wine
At least 1 ½ cups shredded/cubed cheese, as you prefer (I usually use sharp cheddar and blue cheese crumbles, but tonight it’s cheddar, blue cheese and Italian 6 cheese Sargento shred)
4 ounces cream cheese, room temperature
Salt and pepper to taste

(Optional for panko crust:  1 cup panko crumbs, additional 2 tablespoons butter)

Preheat oven to 350 degrees.

Prepare an ice bath to shock the pasta.  Cook pasta 2 minutes less than al dente instructions on package.  Drain in colander and place the colander in the ice bath just long enough to chill it (if you leave it in too long the cheese sauce won’t stick).  Drain again and set aside in the fridge.

Grease medium-sized casserole dish.

Melt 2 tablespoons butter over medium heat.  Stir in the flour till smooth (don’t overcook), then whisk in the heavy cream, milk, and wine.  Stir this till mixture is smooth and slightly thickened.  Add shredded/cubed cheese and cream cheese, and stir till melted.  Add salt and pepper.  Stir in chilled pasta, then dump mixture into prepared casserole dish.

(Optional:  Melt additional 2 tablespoons butter in a medium saucepan.  Add panko and stir till toasted, approximately 5 minutes.  Sprinkle crumb mixture atop pasta and cheese mixture in casserole dish.)

Cover casserole and place in oven for 30 minutes, then remove cover and bake for 10 additional minutes.

To quote my baby bro, “this is the best f****n’ mac and cheese EVER.”

BaconSlut's Slutty Chicken Salad With Maple-Mustard Vinaigrette

The salad ingredients are just the stuff I lob into a bowl.  The dressing comes from the book "Savoring The Seasons Of The Northern Heartland", authored by local horz Beth Dooley and Lucia Watson.  This recipe is a nummy way to use up leftover roasted chicken or turkey. 

To taste, toss the following in a bowl:

*cooked turkey or chicken (preferably cooked skin on and bone in), chopped
*chopped celery
*1 part tart apple (Granny Smith) to one part sweet apple (Honeycrisp or Sweetango), chopped and with skins on.
*well-peppered, crisp thick-cut bacon, crumbled
*chunks of aged white cheddar cheese
*freshly ground black pepper
(I don't add salt on account of the previously seasoned poultry, cheese and bacon.)


The dressing that, along with the previous ingredients, will get you SO LAID!  (Also great as a basting sauce for pork, poultry or salmon.)  If possible, make this a day or two prior to using to allow the flavors to groove.

1/3 cup apple cider vinegar (Spectrum Organic unfiltered is the bomb!)
3 cloves garlic, peeled and crushed
2 shallots, peeled and diced
1 teaspoon freshly ground pepper
1 tablespoon smooth Dijon mustard
1 tablespoon coarse mustard
2/3 cup maple syrup (the real stuff, horz, none of that Log Cabin crap!)
1 cup vegetable oil (canola oil doesn't work well)

Put all the ingredients, except the oil, into a blender.  Blend on high, then pour in the oil in a slow stream and process  until thick. 

Ho-Made Tartar Sauce by BaconSlut

This is one of those recipes, where once you make it and taste it, you will NEVAH go store-bought again.  It's wunnerful with roasted walleye, rinsed, patted dry, then rubbed with olive oil and seasoned with thyme, sea salt and freshly ground pepper.  Finish with a spray of fresh lemon juice.  The recipe comes from "Savoring The Seasons Of The Northern Heartland", by Beth Dooley and Lucia Watson. 

1 1/2 cups homemade mayonnaise or good quality prepared mayonnaise (I usually just use Hellman's)
1 dill pickle, minced
2 shallots, peeled and minced, or two tablespoons chopped scallions
1 tablespoon chopped capers  (I use salt-packed capers and rinse and soak them for about 15 minutes prior to chopping.)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Whisk everything together and get a stack of napkins.  You will need them to clean up the drool!

Bacon Sluts Tuna Sandwich (the jokes write themselves)

Because the chat is down, BaconSlut has resorted to food porn.  God only knows what the rest of you have resorted to.

*Note:  Needing to measure shit is one of my biggest pet peeves.  I don't do it.   Ever.   But I know that you talented culinary horz will feel me on this recipe.  Commando in the kitchen, always!  :D

1.  Getcherself a 5 oz. can of solid light tuna, packed in olive oil.  (My go-to brand is Genova.)  Drain it, lob it into a bowl, and break it up with a fork.

2.  To  taste and chopped, 1 hard-boiled egg, celery, and red onion.  Plus, some finely grated carrot.  Gently mix together.

3.  Add a pinch or two of dried (or fresh, if you have it) dill weed, as well as a healthy dose of  freshly ground pepper.  No salt needed. 

4.  Toss in about two tablespoons of freshly squeezed lemon juice, and about 1 tablespoon of bottled avocado oil.  Mix gently, and throw into the fridge to chillax for an hour or two.  Mayo?  What mayo?

5.  Toast a single slice of your favorite bread.  Lump some of the tuna-liciousness on top.  Finish it all off with your favorite cheese (Gouda, anyone?)  before broiling that bad boy until everything is warm and the cheese is brown and bubbly.

Florida-style Fish Tacos

Mango Salsa Recipe

Ingredients

• 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
• 1/2 medium red onion, finely chopped
• 1 Jalapeño chile, green pepper or red pepper, diced within an inch of it's life.
• 1 small cucumber, peeled and diced (about 1 cup)
• 3 Tbsp fresh cilantro leaves, chopped
• 3 Tbsp fresh lime juice
• Salt and pepper to taste

If you don't know how to dice a mango, you lay it on a counter, then slice it open around the seed at the 'equator'.  Place it in the palms of your hands and twist in opposite directions.  Score the flesh as close to the skin as possible then push the bottom center of the skin up like you are putting it inside-out.  Cut the spikes.  Take the other side of the mango and remove the seed and do the same.

Here's somewhat the same technique on youtube

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Cook some white flaky fish (talapia, mahi-mahi, etc) by marinated it with lime juice, salt and pepper then putting it in a pan with a little oil.  Flake the fish and put on a white tortilla and top with the salsa.  

Hungarian Pork Chops

 

From  My Family Recipe Rocks

Servings: 8

Provided by: Carnie Wilson

 

• 8 thinly cut pork chop ( bone in gives more flavor)

5 tablespoons butter, dived by 2, 2 and 1 tab

1/2 cup all purpose flour

2 tablespoons Hungarian Sweet Paprika

1 teaspoon salt ( pink Himalayan, or sea salt)

1 teaspoon fresh black pepper

1 teaspoon onion powder

1/2 teaspoon dried dill

1 cup sour cream

1 -2 cups chicken broth

1 cup white wine

1/2 cup warm water

1/2 lemon

1 lg Spanish onion, sliced into rings

3 cloves garlic, minced

1/2 cup sauerkraut, rinsed and drained

1 1b. Mushrooms, sliced

1 tablespoon fresh chopped dill (for garnish)

1 bag wide egg noodles

Poppy seeds ( 1/ 4 teaspoon)

Directions

Preheat the oven to 350 degrees. Mix the flour, one tablespoon of the paprika, salt, pepper, onion powder, dried dill in a big grocery paper bag. Shake up the ingredients to mix. Place the chops in them and then shake around like "shake and bake" to toss and coat the chops with mixture. Save the bag after.
Heat a huge skillet, add 2 tablespoons of butter and when it sizzles add the chops to the skillet. Saute over medium heat until brown on both sides (about 3 minutes per side.) Don't crowd pan while sauteing -- saute in two batches adding more butter if necessary. Remove the chops and place in a large heavy covered Dutch oven.
In the skillet, add the remaining two tablespoons butter and then add the onions and garlic, stirring and cooking. When getting soft, add the mushrooms and cook for two minutes. Pour the veggies over the chops in the pan. In the skillet, add the other tablespoon butter and sprinkle with the flour and then sprinkle any remaining seasoning left over from bag that you tossed the chops with. Using a whisk, Scrape up the bits and mix. Then, add a cup of chicken broth, the wine, the warm water and break up all the loose bits stuck on bottom of pan. Let it simmer for about two minutes. Add the lemon juice. Add the sauerkraut and the other tablespoon paprika to the sauce and stir to combine. Test for seasoning and thickness. If it's too thick, add water or broth, test for saltiness, stir in the sour cream, but don't scream, yourself. How good does it look? LOL.
Pour mixture over chops, lifting them slightly so everything gets a little sauce! Bake the covered casserole for 1-1/2 hours or until chops are totally tender and falling off bone.
Prepare the noodles according to package directions.
Toss the noodles with a tablespoon of butter and the poppy seeds.
Put noodles on a large serving platter. Spoon a little sauce with onions and mushrooms on the noodles. Place the pork chops on the noodles, in any pattern you'd like. Then pour all the sauce on top of chops and sprinkle with the fresh dill. Serve family style and enjoy!


comment:  quoted from page,

"Recipe turned out great. I made a few changes. I used boneless chops because a pork loin was $1.97/lb. and pork chops were $3.99/lb.. I used 1 1/2 cup chicken stock and omitted the water. Added 1 tablespoon Vegeta (an all purpose seasoning) for a more European taste. Added the sour cream after the chops were done (as in the video/show). If you add the sour cream before baking, the sour cream will curdle. Increased the sauerkraut to 1 cup, because it didn't seem like enough. Next time, I'll add even more sauerkraut. In the show, she added lemon juice in the beginning and with the sour cream after cooking. I didn't think it needed anymore lemon juice after cooking. Oh, the seasoned flour that was left over was enough to make the roux that thickens the sauce. Baked at 350°, per recipe, for about 1 hour...."

portobellos stuffed with caramelized onions and manchego

These mushrooms look like mini-pizzas. They make a great dinner-party first course or, served with a green salad, a luncheon main course. For a cocktail party, make them with small caps.

MAKE AHEAD: Prep the onion stuffing and cheese topping up to 2 days in advance. The mushrooms are best baked to order, but they can be assembled and refrigerated, covered, several hours in advance. Bring them to room temperature before baking.

4 first-course servings (or 24 hors d'oeuvres using smaller mushrooms)

Ingredients:

For the mushrooms

• 4 large (4 1/2-inch diameter) portobello mushrooms, or 24 small "baby bellas" (2 1/2-inch diameter), cleaned, gills and stems removed
• 2 tablespoons olive oil
• 2 medium (1 1/2 pounds) yellow onions, cut in half, then into 1/4-inch slices
• Salt
• Freshly ground black pepper
• Leaves from 1/2 small bunch of thyme (2 tablespoons)
• 1/2 teaspoon garlic powder

For the topping

• 2 ounces Manchego cheese, finely grated (2/3 cup)
• 1/4 cup regular or low-fat mayonnaise (do not use nonfat)

Directions:

For the mushrooms: Line a baking sheet with aluminum foil, then coat it lightly with nonstick cooking oil spray. Arrange the mushrooms on the foil stem sides up.
Heat the oil in a large saute pan over medium-high heat until the oil shimmers. Add the onions and stir lightly to coat; season with salt and pepper. Cook for 10 to 15 minutes, stirring often, until the onions' moisture has evaporated and the onions begin to sizzle and brown. Reduce the heat to medium and cook for 15 to 20 minutes, stirring often, until the onions are deep brown and caramelized; adjust the heat as needed so they do not burn.
Transfer to a medium bowl. Add the thyme and garlic powder; add salt and pepper as needed, keeping in mind that the mushrooms themselves will not be seasoned. The yield will be 1 1/2 cups.
Spread all of the onion mixture on the insides of the large mushroom caps, or fill the smaller caps with it.
Preheat the oven to 400 degrees.
For the topping: Combine the cheese and mayonnaise in a small bowl. The yield will be 1/3 cup. Divide the topping evenly among the 4 large caps or the smaller caps.
Bake for 20 minutes (15 minutes for the smaller mushrooms), until the topping is golden brown and bubbling. Blot the caps on paper towels before serving.

Spicy broccoli with salami and fried egg

Dinner in 25 Minutes

This comes together like a stir-fry, relying on the salami to add savory flavor. It eats like something you might put together on your own when faced with these ingredients in the refrigerator. And that alone could be a kitchen lesson that will stick.

Serve with hash browns.

2 servings

Ingredients:

• Kosher salt
• A generous 2 cups broccoli florets (6 ounces total)
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 2 ounces good-quality salami
• 1/2 teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 2 large eggs

Directions:

Fill a bowl with cold water and ice.
Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt, then the broccoli. Cook for 3 or 4 minutes, until crisp-tender. Drain then transfer immediately to the ice-water bath.

Meanwhile, heat the oil in a large nonstick skillet over medium heat, until the oil shimmers. Cut the garlic into very thin slices. Stack the salami and cut it into thin strips.

Add the garlic and crushed red pepper flakes to the skillet; stir for one minute, then add the salami and cook for a few minutes, stirring a few times, until the salami lightly browns.

Drain the broccoli and add to the skillet, tossing to coat. Season with salt and black pepper to taste; add more crushed red pepper flakes, if desired. Once the vegetable is heated through thoroughly, divide the mixture between wide shallow bowls.

Increase the heat under the skillet to medium-high; crack open 2 eggs and fry them sunny-side up. Place one atop each broccoli-salami portion. Season lightly with salt and pepper.
Serve hot.

Carrot Hummus

 

Makes 1 3/4 cups (6 to 8 servings)

Ingredients:

• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 6 tablespoons olive or canola oil, plus more for drizzling
• 1 teaspoon honey
• 1 pound carrots, trimmed and well scrubbed
• 3 large unpeeled cloves garlic, smashed
• Flaky sea salt
• Freshly ground black pepper
• Juice of 1/2 lemon
• Juice of 1 orange
• 3 tablespoons tahini (may substitute smooth peanut butter)

Directions:

Preheat the oven to 400 degrees. Have a medium roasting pan at hand.
Toast the cumin and coriander seeds in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind them to a fine-ish powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.
Cut the carrots into 1/4-inch chunks, then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25 to 35 minutes.
Cool slightly, then transfer the roasting pan's contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping as much of the crusty brown bits, spices and oil as possible into the food processor. Add the lemon and orange juices, tahini and the remaining 2 tablespoons of oil. Puree until smooth. Adjust the seasoning as needed.

Transfer to a serving dish and lightly drizzle with more oil.  Drizzling it to coat lightly with oil before serving will prevent it from discoloring.  The hummus can be refrigerated for 5 days.

Pisco Punch

 

This adaptation of the classic San Francisco punch is a little spicier than the original and not nearly as cloying. It substitutes limoncello for freshly squeezed lemons; the ginger beer gives it a nice kick and effervescence.
Brown sugar syrup is made the same way as simple syrup, using brown sugar instead of white: Bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add 1 cup light brown sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and cook for about 5 minutes, until just slightly thickened. Remove from the heat and set aside to cool. This will make 1 1/4 cups. Cover tightly and refrigerate for up to 3 weeks.


6 to 8 servings

Ingredients:

• 1 cup fresh pineapple, peeled and cut into chunks
• 12 ounces pisco
• 4 ounces limoncello
• 4 ounces brown sugar syrup (see headnote)
• Juice of 2 medium oranges
• Juice of 2 large limes
• 8 dashes Angostura bitters
• Two 12-ounce bottles ginger beer
• Thin slices of orange, for garnish

Directions:

Crush the pineapple in a large glass pitcher, then add the pisco, limoncello, brown sugar syrup, citrus juices and bitters. Add ice, then stir vigorously.
To serve, pour into 9- or 10-ounce highball glasses filled with ice and add about 3 ounces of ginger beer to each glass; stir to mix well. Garnish with orange slices.

Recipe Source:

From Duggan McDonnell at Cantina Bebidas in San Francisco.

bambam's note: RUM!!!  That is all.

Great-Aunt Ginny’s Awesome Potato Filling by QBK

2 ½ pounds white or yellow potatoes
2 tablespoons butter
½ cup of milk or heavy cream
Another 2 tablespoons butter
One medium white or yellow onion, chopped fine
Two cloves garlic, chopped fine
Two stalks of celery, chopped fine
Six medium button mushrooms, chopped fine
Half a bag of unseasoned bread cubes
½ teaspoon freshly ground pepper
½ teaspoon rosemary
¼ teaspoon ground sage
¼ teaspoon ground thyme

Preheat oven to 350 degrees.  Grease large casserole dish.

Peel potatoes and cut into ½” thick slices.   Place in large pot of water, place pot on high heat and bring to the boil.  Cook potatoes till they are easily pierced with a knife or fork, 15 – 20 minutes.  Drain, then place back on burner and cook off any remaining water from the potatoes.  Place potatoes in a large bowl.  Heat milk or heavy cream till just steaming, dump it and 2 tablespoons butter on top of cooked potatoes and mash till creamy.  Set mashed potatoes aside.

In large skillet, melt additional 2 tablespoons butter.  Saute onion, garlic, celery and mushrooms till mushrooms release their liquid, approximately 10 minutes.  Add bread cubes, pepper, rosemary, sage and thyme and stir till incorporated.  Heat for 5 minutes then shut off heat and cover; let sit till cubes are softened, approximately 10 minutes.  

Stir bread cube mixture into mashed potatoes till blended.  Dump this concoction into prepared casserole dish, spread so it fills the dish and looks pretty, cover and place in oven.  Bake for half an hour; remove cover and bake for 15 additional minutes.

Eat till your stomach is about to burst.

(Cook’s note:  I make this every Thanksgiving – it goes well with turkey – and it is to die for.  If there are any leftovers, they are better the second day.)

BeeK-O de Gallo by QBK

4 tomatoes, preferably plum, seeded and diced
1 clove garlic, finely chopped
1 white onion, diced
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Juice of one lime
Freshly made tortilla chips

Combine tomatoes, garlic, onion and cilantro in a glass or ceramic bowl.  Sprinkle with salt and lime juice and stir till again combined.  Cover and keep at room temperature for an hour, stirring occasionally, to marry the flavors.  Chill till ready to serve, and serve with …

Ho-made Tortilla Chips

6 soft corn tortillas
Olive oil (really, any oil will do but this is preferable)
Sea salt (really, any salt will do but this is preferable)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper, and set aside.

Brush tortillas on both sides with oil and sprinkle with salt.  Stack tortillas on a cutting board and cut into six wedges.  Spread wedges on prepared baking sheets and place in preheated oven.  Bake for five minutes, flip wedges and rotate baking sheets, turn off oven and bake for five more minutes.  Remove wedges to cooling racks; once cooled, the chips can be stored in an airtight container for up to a week.

These chips also go well with …

Whack-A-Molé

2 ripe avocados
1 white onion, diced
1 tablespoon fresh cilantro, chopped
Juice of one lime
1 teaspoon sugar (may need more to adjust to taste)

Slice avocados in half lengthwise and remove the pits.  Slice the flesh of the avocados both vertically and horizontally in the skin, then scoop flesh into a glass or ceramic bowl.  Using a potato masher or a fork, mash the flesh to a consistency of your liking*, then stir in the onion, cilantro, lime juice and sugar.  Stir till blended, cover and chill till ready to serve.

If you have leftover guacamole, in order to keep it fresher longer, cover the surface of the guacamole with Saran wrap before putting the regular lid on the bowl.