Meats Gravy

FOOD

Smother Gravy: 4 tablespoons unsalted butter 1/4 cup small diced onions 1/4 cup small diced red pepper 1/4 cup small diced celery 1/4 cup brunoised carrot 2 teaspoons chopped garlic 1 tablespoon fresh thyme 1 tablespoon Cajun spices 2 to 4 tablespoons flour 3 cups unsalted chicken stock 2 tablespoons Worcestershire sauce Kosher salt Freshly ground black pepper INSTRUCTIONS A few weeks ago I had, for no reason at all, a taste for a gravy to use on pork cutlets.  This is the first hit I got from a search.  This is how good it was.  So good that the next day MoSup asked if we had any leftovers.  We did.  Now I will make a quart of it to freeze.  That's how good it is.  By the way, I used thinly sliced porn medallions that I buy at Aldi, but  have every intention of using it a Sauce tous les jours.  In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender. Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden. Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste. Total:1 hr 15 minPrep: 50 minCook: 25 min Yield: 6 servings Level: Easy Smother Gravy: Yield: 4 cups You're welcome

Saves me $21/Week

Homemade Kahlua Recipe click

Oh My Cod!

Made this last night (cod), and it was spectacular.  Really.  Can be done, beginning to end, in under 30 minutes.

Cluck, Oyez, Cluck

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You are in for a treat today! This fried chicken recipe comes from Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum." Haven't done it yet, but will. And, by golly, I have malt vinegar!

Pan Roasted Brussels Sprouts

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MoSup  came upon this recipe some years ago, and  ... well,  I am posting it for a reason.  It is an acclaimed winner that I now take full credit for.  What's that?  You don't like Brussels Sprouts?  You will now. SCROLL

Salmon

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Herb Encrusted Salmon We had a luncheon guest Friday who doesn't ... drink alcohol eat meat on Friday eat shellfish I have an extensive list of Test Kitchen videos saved on DVR, so I perused them for fish recipes.  The first three I came across were for salmon, a fish I'm not terribly fond of because .. well, I'm just not.  However, this Herb-Crusted Salmon (there were two) looked properly good, so I trotted off to the fish monger and took pains to get a center cut Atlantic Salmon that passed muster.  Two pounds (over-kill) skinned and boned cost $34.  This turned out to be the 2nd best fish I have ever had—the first was poached bass at some hole-in-the-wall French restaurant in Manhattan 30 yers ago.  Here's how good it is.  Both MoSup and guest said holy crap at first bite.  I was even more impressed, and had a leftover slab for dinner and some other leftovers for breakfast yesterday.  Most importantly; I used fresh thyme and tarragon, instead of the usual dried stuff, and it made a huge difference. There was another upside: the Panko crust recipe.  I've used Panko for several years and swear by it, however; I usually just put it on top of, say baked chicken breasts, topped with a pat of butter.   Last night we had chicken breasts and I used a variation of the salmon recipe for the Panko.  Perfectly crunchy.   You're welcome.  Here's the video (if it works without a subscription) For the fillets to cook at the same rate, they must be the same size and shape. To ensure uniformity, we prefer to purchase a 1 1/2- to 2-pound center-cut salmon fillet and cut it into four pieces. Dill or basil can be substituted for tarragon. INGREDIENTS Salt and pepper 4(6- to 8-ounce) skin-on salmon fillets 2tablespoons unsalted butter 1/2cup panko bread crumbs 2tablespoons beaten egg 2teaspoons minced fresh thyme 1/4cup chopped fresh tarragon 1tablespoon whole-grain mustard 1 1/2teaspoons mayonnaise Lemon wedges INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 5 tablespoons salt in 2 quarts water in large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine, pat dry, and set aside. 2. Meanwhile, melt butter in 10-inch skillet over medium heat. Add panko and 1/8 teaspoon salt and season with pepper; cook, stirring frequently, until panko is golden brown, 4 to 5 minutes. Transfer to bowl and let cool completely. Stir in egg and thyme until thoroughly combined. Stir tarragon, mustard, and mayonnaise together in second bowl. 3. Set wire rack in rimmed baking sheet. Place 12 by 8-inch piece of aluminum foil on wire rack and lightly coat with vegetable oil spray. Evenly space fillets, skin side down, on foil. Using spoon, spread tarragon mixture evenly over top of each fillet. Sprinkle panko mixture evenly over top of each fillet, pressing with your fingers to adhere. Bake until center of thickest part of fillets reaches 125 (I did 122º) degrees and is still translucent when cut into with paring knife, 18 to 25 minutes. Transfer salmon to serving platter and let rest for 5 minutes before serving with lemon wedges.

Engineered Chicken Skin

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Engineered Chicken Skin! Louisiana Fish Fry is terrific stuff.  If you'll remember, my sou vide project led me to discover an old electric fry pan, unused and forgotten after 20 years.  So when I saw those seafood seasonings I tried some on fish. Fried 'em in that skillet.  Absolute amazing taste.  Splatter free; almost no clean-up; controlled oil temperature.   Yesterday, the family requested BBQ chicken for dinner, so while they frolicked in the sun I thawed some Purdue skinless thighs.  The outdoor grill is broken, so I was going to oven bake; brush on the Sweet Baby Rays; then broil to a fine turn.  But wait! We loved the fish because the crust is exquisite; and because of the even heat every piece is the same.  That's when the magic happened. What if I did the skinless thighs the same way?  So I did. And I was right!  This chicken is good.  The crispy finish emulates fried chicken skin crunch, which is maybe the most delicious thing in the universe after bacon.  It was so good that, before I brushed them with sauce, as per plan, I tested one piece in the oven.  The sauce goo'ed up, and the result was nowhere near as good.  I offered it as a dipping sauce, but nobody bothered.  It was oohs-and ahs from the get-go. Afterwards, they hoisted me on shoulders, and paraded me around the yard before tossing me in a blanket.  That's how I'll  remember it.  Best invention ever.  You're welcome.

Fat and Juicy Oatmeal Cookies

Oatmeal Raison Cranberry Cookies

Makes 16 to 20 large cookies If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack. INGREDIENTS 1 1/2 cups unbleached all-purpose flour 1 1/2 cups raisins (optional) 1/2 teaspoon table salt 1/2 teaspoon baking powder 1/4 teaspoon fresh ground nutmeg 2 sticks unsalted butter (1/2 pound), softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 eggs 3 cups rolled oats INSTRUCTIONS 1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. 2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins (or cranberries). 3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving. I've made these cookies 3000 times and, always, they  look like  this .  Nevertheless, they are gob smack good.  Best ever. You're welcome.

Jack Snacks

Microwave Brownies

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FIVE MINUTE CHOCOLATE YUMMERS We're loathe to make brownies because, you know.  So this is something I've been doing for several years to satisfy the chocolate cake urge without heating the oven and making a big pan full that we (I) eat in 24 hours.  In this instance I quartered the recipe on the box.  So,  about ¼ of the mix went into a bowl; then a splash of coffee, a pat of butter and one egg.  Oh, and a few walnuts.   Stir well and fill baking dishes, or one big dish. Microwave (I use the "Oatmeal" setting.)  Or just guesstimate; it's almost impossible to make something you won't eat.  The entire process takes 5 minutes.  Chocolate brownie urge satisfied.  You're welcome.

Quick Puff Pastry Pot Pie

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Bot Poi TOTAL TIME 2hrs PREP 1 hr 15 mins COOK 45 mins Liar! From Alton Brown on NetFlix;A Bird In The Pie Is Worth Two In The Bush (Episode: EA1415H), came this recipe for Individual Chicken Pot Pie with Puff Pastry.  I suppose I'll do this again since eveyone liked it, but even with the experience of having made it, there is no way this is a 2 hour deal (more like 4 hours, first time anyway); the crust dough alone requires one hour of refigertion.  That said, learning how to make this quick puff pastry is worth the exercise.  Next time I'll add another 1/2 cup of chicken broth, or perhaps wine to it.  And next time I'll follow the recipe and use just one egg, not two, in the egg wash.  You're welcome.

Tortilla Pizza

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Ten minute thin crust pizza   Put a flour tortilla into an oiled skillet and cook until bottom looks like this. Put cheese and toppings on.   Remember, onions and mushrooms are mostly water, so throw them—what the hell, throw everything (but the cheese) into the skillet until they've had some shrinkage.  Remember though, this is thin crust so a few toppings are best. I like spinach, mushrooms, onions and pepperoni. Put pizza under a broiler for  a few minutes—until you like the color. Eat.  Whole process takes less than 10 minutes.  Said and done. You're welcome

Ralph Wiggum cake

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Rodge, I need a project that will add some meaning to my life.  Any suggestions? - Joan from Chicago http://www.buzzfeed.com/declancashin/thats-unpossible Why yes, Joan.  Make a Ralph Wiggum cake for someone you love.

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PAELLA WITH PASTA (Fideuà)

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“ PAELLA WITH PASTA (Fideuà) What it took for 4: (I doubled this recipe) * 1 pound extra-large shrimp (21-25), peeled and deveined (save the shells!) * 2 3/4 cup water * 1 cup chicken broth or stock * 1 dried bay leaf * 3 Tbs. plus 2 tsp extra virgin olive oil * 3 cloves garlic, divided (two minced and one sliced) * 1 small pinch crushed red pepper * 1 pinch coarse salt and freshly ground pepper * 8 ounces thin spaghetti * 1 small white onion, finely diced * 1 (14.5 oz) can diced tomatoes * 1 tsp paprika * 1 tsp smoked paprika * 1 tsp anchovy paste * 1/4 cup dry white wine * fresh parsley, for garnish * lime wedges, for garnish Place the peeled shrimp in a medium bowl. Add 1 Tbs. oil, the minced garlic, crushed red pepper and a pinch of salt and pepper. Toss shrimp to coat. Cover and set in fridge while you prepare the rest of the meal. Place the shrimp sells in another microwave-safe bowl. Add the water, stock and bay leaf. Cover with plastic wrap and microwave for 6 minutes. Pour the stock through a strainer into a bowl and discard the solids. You have shrimp stock! Wrap the spaghetti in a clean tea towel. Fold the towel to close, and break the spaghetti against the edge of a table into 2 to 3-inch pieces. Add 2 tsp oil to a large skillet and bring to a medium heat. Add the broken spaghetti and toast until it’s darker in color. Like peanut butter almost. I burned a few pieces of mine, so keep an eye on it! It will take 5 to 8 minutes in all. Just keep tossing in the pan so it evenly toasts. Remove the spaghetti from the pan and set it aside in a bowl. Wipe the skillet clean. Take the can of the tomatoes and drain the liquid through a mesh strainer. Really really drain it. Now finely dice the tomatoes on a cutting board. Add the remaining 2 Tbs. oil to the pan and bring to a medium-high heat. Add the onions and sauté until they start to soften, 4 minutes. Add a pinch of salt. Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas, the anchovy paste and the remaining sliced garlic. Reduce the heat if needed. Add the toasted spaghetti to the pan and toss to coat. Pour the strained shrimp stock into the pan. Add the wine, and another pinch of salt and pepper. Simmer the mixture for 8 to 10 minutes, or until the spaghetti is mostly al dente. Grab your marinated shrimp and nestle them into the pan. In the meantime, preheat your oven to broil. Slide the broiler-safe pan into the oven and broil for about 5 minutes, or until the shrimp is cooked through and the spaghetti crisps and curls up on its ends. Allow to cool just a few minutes, for some last minute thickening. Garnish with chopped parsley and lemon wedges!* I made the Aioli, which took just 2 minutes and was well recieved by some [me, not so much] MoSup hosted a dinner for school friends who were in town for the Annapolis Bridge Run.  After running through several recipes, she chose from my collection of Test Kitchen videos the Spanish-Style Toasted Pasta with Shrimp (Fideuà).  The dish is paella with the pasta replacing rice.  I chose to toss in some mussels along with the shrimp; they were largely ignored.  Should have used clams or scallops. I also added a pound of chorizo, sliced to 1" pieces, and fried just to being underdone, and added before going to the broiler.  Perfecto, that. To solve the problem of finishing the dish under a broiler, I bought for $5 a large aluminum pasta pan from the supermarket, and served from it.  If I make it again, I will likely skip the toasted pasta, which is time consuming, and go with fettuccine.  But, since MoSup can't eat shell fish anyway, this was probably a one off.  PS- America Test Kitchen charges to watch it's YouTube recipes, but this (Season 13: A Taste of Spain) and others are on NetFlix. ”

Islamo B'Day Cake

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Today's B'Day Cake Idea I call this the "Islamo 'sprise" cake

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Hollandaise Tunnel

FOOD                                  Don't look at me; I'm hideous My favorite sandwich is peanut butter, mayo and lettuce on white bread for chrissake.  I like to cook, but that doesn't make me a food snob.  When I am cooking gourmet however, especially for a live audience in the other room, and don't have something, I use the Cooks Thesaurus.  If  something's too hard, or the chances of blowing the whole thing (see Hollandaise) are high,  I take the expedient option every time.  That's what this is about. The bossy nagger and hubby were in D.C. last August for a Justin Bieber concert, and stopped by for breakfast on Sunday (by invitation). When I asked, she said their favorite is Eggs Benedict.  I used Knorr.  She laughed out loud. Said it looked hideous, and tasted even more terrible than hideous. And de-linked me when she got home.  Now, however, she's acting like an adult again; being constructive and all.   best evar...I'm stunned http://www.food.com/recipe/easy-hollandaise-sauce-121586 Wow. I just had grilled cheese on white bread, with a slice of deli pickle and topped w/that Hollandaise!  To die for.  Oafish and snobby behavior, forgotten.

Making Coffee

Gary Larsen                                                                                  SCIENCE “  About 1960 maybe earlier, Coffee brewers institute offered classes in coffee brewing. Upon completion of instruction, we were awarded a 1/2 gold colored coffee cup and hung it over the entrance to the bar. Tap water should be fit to drink. Never boiled or perked. (Video seems to contradict) 210 degrees. No more. Fresh coffee in a can or bag is near unattainable unless you find fresh roasted beans & grind 'em yourself. To test, take a pinch of coffee and roll it between thumb and forefinger. You should feel the oil. Second test, place a hot cup of coffee across the table and you can see a thin film of oil on the surface. I just tested the tick marks on my coffee maker's reservoir, and they are exactly set at ¾ cup of water per cup of coffee.  So, since we have the best coffee maker on the planet Earth (1300 watts), it stands to reason that we have the best cup of coffee made with Walmart coffee on planet Earth  USA UAS USA ”

Beans beans, the musical fruit

FOOD                                                                      “ Tres Bueno Gusto! Two, three times a month people ask me, "Hey Rodge- are you still doing the Meal in a Can thing? Indeed I am. Yesterday I grabbed a can of red kidney beans, or so I thought, but instead had GOYA Coloradas Guisadas (Stewed Red Beans), accidentally purchased.  The best beans I ever ate in my life, canned or no.  Or, I was just in the mood for that taste.  Anyway, I wanted to do that again for lunch, but I don't have any more.  If not for two feet of snow on the ground,  I'd go buy 10 cans right now.  Instead I'll have to eat cereal.   I'm just saying.  Tres Bueno Gusto! ”

Sauce Gilds the Lilly

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Sauce Gilds This Lily Getting ready for tomorrow's family Christmas.  Made the Indoor pulled pork recipe, with one change. The written instructions offer two sauces; this time I tried number 2,  and horry clap!  This stuff is so good that I could drink it,  except I'd get a UTI sure as hell.  I'm not going to pull it until tomorrow; hope it doesn't dry out any, because it's Five Stars as it is.  South Carolina Mustard BBQ Sauce  ½ cup of defatted juices ½ cup white vinegar 1 cup yellow mustard ¼ cup packed light brn sugar ¼ cup Worcestershire sauce 2 tsp hot sauce 1 tsp salt 1 tsp pepper HO Ho HO

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Brussels Sprouts

Pan Roasted Brussel Sprouts with Bacon & Shallot

Serves 6 2 pounds brussel sprouts, trimmed & halved 12 ounces smoked bacon, cut into thin strips 5 shallots, julienned 2tablespoons dark brown sugar 1/4 cup cider vinegar kosher salt & pepper to taste 2tablespoons canola oil heat oven to 400. In a very large skillet, prefferably cast iron, cook bacon over med-low heat until crispy. Remove with slotted spoon and reserve. Add canola oil and saute shallots until soft and begining to caramelize. Remove with slotted spoon and reserve with bacon. Increase heat to med & add brussel sprouts to skillet, having as many with the cut side down as possible. Allow to cook for 3 min, transfer to oven & roast for about 15 minutes, until tender. Remove brussel sprouts from skillet. Add vinegar and sugar and cook until reduced by half and syrupy. Toss with brussel sprouts, bacon, and shallots. Season to taste with salt & pepper, serve. It's in our DNA—nobody will eat Brussels Sprouts until they're at least 50.  I don't know why that is, but it is.  And, by age 50 you have already hard-wire decided that you don't like Brussels Sprouts, so who eats enough to keep farmers growing them?   Nobody knows.  However, the odds are 80-20 that no matter what your age, you will like these.   I've made them three times in the past two weeks, and we've et them all withing 24 hours.  BTW, I threw in the little trick I use to store frozen bacon (and smoked pork jowls, which I use for stuff like this).  The problem with freezing bacon of course is it's a pain in the ass having to defrost a package for a few slices, right?  By laying individual slices on parchment paper, you can unroll, peel off what you need, and stick the roll back in the freezer. You're welcome.