For 2 main course servings or 4 first course servings:
Peel, halve and coarsely chop one large Vidalia onion. Saute in bacon fat 20 minutes until it begins to soften. Sprinkle with 1 tsp sugar and continue cooking until it is quite soft and caramelized. Add 3 cups chicken or turkey stock and two mashed cloves of roasted garlic, 1 tsp chili powder and ¼ tsp celery seed. Simmer 15 minutes, stirring occasionally.
Meanwhile, shred 2 cups Velveeta or American cheese and fry 4 slices of bacon. Crumble the bacon. Preheat broiler. Fill a serving bowl with Texas Toast croutons and ladle soup over. Spread a generous amount of shredded cheese over and sprinkle lightly with chili powder. Add crumbled bacon and broil until cheese is melted and beginning to brown around the edges. Serve immediately. (For an extra kick, use pepperjack cheese and garnish with chopped jalopeno instead of bacon. C’mon – I dare you.)
Suggested side dishes: Tossed Salad, fresh fruit for dessert.
Suggested next courses: Grilled steaks, sweet corn on the cob, loaded baked potato.
Wednesday, July 16, 2008
Tuesday, July 15, 2008
More Spam R & D
Spam Parmesan
For two servings:
Lightly brown four slices of Spam on both sides in a little oil in an oven-proof skillet. Remove from heat. In a separate bowl, mix 1/3 cup each plain bread crumbs and Parmesan cheese. Add 2 Tblsp melted butter and work into a crumbly paste. Put two thin slices of Roma tomatoes on each slice of Spam in the skillet, sprinkle a pinch or two of dried basil over the tomatoes and spread with the cheese-crumb mixture. Broil until cheese-crumb topping is golden brown. Serve hot with garlic mashed potatoes.
Spam Alfredo
Julienne a 7 oz. can of turkey Spam. Brown the strips lightly in a skillet. Set aside.
To make the sauce, melt ¼ cup butter in a saucepan. Stir in 3 Tblsp finely chopped onion, 4 cloves roasted garlic, and salt & pepper to taste. Cook and stir over medium heat until onion is soft and garlic is incorporated. Stir in ¼ cup flour and whisk until smooth and bubbly. Slowly whisk in 2 cups half & half (or milk) and cook and stir until sauce thickens. Remove from heat, stir in 1 cup Parmesan cheese and the Spam strips. (Add more milk, a little at a time if sauce seems too thick.) Heat through. Serve over spaghetti or noodles, with freshly made French bread.
Kabobs
Cube one 12 oz can Hickory smoked Spam. Thoroughly soak wooden skewers. Thread Spam cubes and alternate with fresh pineapple chunks, red bell pepper, green bell pepper and Vidalia onion wedges. Broil or grill until Spam is lightly browned and vegetables are slightly soft. Drizzle with honey-mustard sauce. Serve on a bed of buttered white rice with more honey-mustard for dipping.
Sauce: Whisk together until smooth ½ cup Dijon mustard, 1 Tbslp Tamari, 2 Tblsp brown sugar and ½ cup honey.
For two servings:
Lightly brown four slices of Spam on both sides in a little oil in an oven-proof skillet. Remove from heat. In a separate bowl, mix 1/3 cup each plain bread crumbs and Parmesan cheese. Add 2 Tblsp melted butter and work into a crumbly paste. Put two thin slices of Roma tomatoes on each slice of Spam in the skillet, sprinkle a pinch or two of dried basil over the tomatoes and spread with the cheese-crumb mixture. Broil until cheese-crumb topping is golden brown. Serve hot with garlic mashed potatoes.
Spam Alfredo
Julienne a 7 oz. can of turkey Spam. Brown the strips lightly in a skillet. Set aside.
To make the sauce, melt ¼ cup butter in a saucepan. Stir in 3 Tblsp finely chopped onion, 4 cloves roasted garlic, and salt & pepper to taste. Cook and stir over medium heat until onion is soft and garlic is incorporated. Stir in ¼ cup flour and whisk until smooth and bubbly. Slowly whisk in 2 cups half & half (or milk) and cook and stir until sauce thickens. Remove from heat, stir in 1 cup Parmesan cheese and the Spam strips. (Add more milk, a little at a time if sauce seems too thick.) Heat through. Serve over spaghetti or noodles, with freshly made French bread.
Kabobs
Cube one 12 oz can Hickory smoked Spam. Thoroughly soak wooden skewers. Thread Spam cubes and alternate with fresh pineapple chunks, red bell pepper, green bell pepper and Vidalia onion wedges. Broil or grill until Spam is lightly browned and vegetables are slightly soft. Drizzle with honey-mustard sauce. Serve on a bed of buttered white rice with more honey-mustard for dipping.
Sauce: Whisk together until smooth ½ cup Dijon mustard, 1 Tbslp Tamari, 2 Tblsp brown sugar and ½ cup honey.
Monday, July 14, 2008
Good Cheese Spread
Shred Velveeta to measure 4 cups. Stir in ½ cup mayonnaise, ½ cup chopped pimentos, 1 Tblsp sweet relish, ¼ cup finely chopped onion, ½ tsp salt, ½ tsp hot sauce, ¼ tsp pepper.
This makes good stuffing for celery. It goes well with those Keebler Bistro corn bread crackers, too. Or any other cracker you like as well as the tiny, sliced rye bread. Add a slice of green or black olive for garnish.
Recipe works well with cheddar or any other cheese you might prefer.
This makes good stuffing for celery. It goes well with those Keebler Bistro corn bread crackers, too. Or any other cracker you like as well as the tiny, sliced rye bread. Add a slice of green or black olive for garnish.
Recipe works well with cheddar or any other cheese you might prefer.
Thursday, July 10, 2008
Adventures in Spam
Or…
Spamology 101
Well, my friends, Nellie has been busy exploring the world of Spam. And I don’t mean the kind that clogs up your inbox, I mean the edible kind, made by Hormel Foods.
Every year in mid-July or so, the city of Fremont, Nebraska hosts a 3 day party known as “John C. Fremont Days” in honor of (who else?) John C. Fremont, the explorer, pioneer and early day settler for whom the community is named. One of the events of this celebration is the annual Spam Cookoff. Nellie has her heart set on participating in the cookoff and with that in mind has been exploring the weird and wonderful world of cooking with Spam. Did you know they make more than one kind now? The pork products include the original flavor, a bacon flavor, a Hickory smoke flavor, and a lite version of each one as well as a couple of turkey versions, all available in the regular 12 oz size can and a 7 oz can.
Anyway, due to a number of reasons, the details of which would bore you to tears, Nellie missed the deadline for recipe submission to the officials and judges and will not be in the Spam cookoff this year.
However, the research and development in preparation for this much anticipated and exalted event has yielded some interesting results which Nellie is now sharing with you.
Good luck. And if you don’t care for Spam, ask for a suitable substitute in the comments and Nellie will gladly and graciously respond.
Spambalaya
Melt 4 Tblsp bacon fat in a large saucepan or Dutch oven. Saute ½ cup chopped Vidalia onion and ½ cup finely chopped celery in fat until vegetables are soft. Stir in 1 cup uncooked, long-cooking white rice and 4 cloves roasted garlic. Cook, stirring constantly over low heat until rice is milky and opaque and the garlic cloves are incorporated. Stir in one 14 oz can vegetable stock, ½ julienned roasted green pepper, ½ julienned roasted red pepper, ½ tsp Louisiana hot sauce and 1 Tblsp Nellie’s Creole seasoning. Stir well and bring to a boil. Reduce heat, cover tightly and simmer 20-25 minutes until rice is cooked and liquid is absorbed. Meanwhile, cut one 12 oz can Hickory smoke Spam and one 12 oz can turkey Spam into large (about 1-1 ½ inch) cubes. Over medium heat in a lightly oiled skillet, lightly brown the Spam cubes. Stir the cubes into rice mixture when rice is fully cooked. Add one 14 oz can diced tomatoes, undrained and one 6 oz can tomato paste. Cook over medium low heat until all is heated through.
Personal Breakfast Bowl
Lightly butter an oven proof cereal or salad bowl. Tear one slice bread into fine cubes and place in bowl. Over the bread cubes, sprinkle ½ Tblsp minced onion, ¼ cup of your favorite shredded cheese and ¼ cup finely diced Bacon flavored Spam. Tear another bread slice into fine cubes and top the Spam and onion layer. In a separate bowl, beat two medium eggs with 2 Tblsp milk and season them with salt and pepper to taste. Pour over the layers in the bowl. Cover and refrigerate overnight. Bring to room temperature and bake in a 350 F oven 30 minutes. Sprinkle on another layer of cheese and cook an additional 15-20 minutes. Serve hot.
More recipes coming. Check back in a few days.
Spamology 101
Well, my friends, Nellie has been busy exploring the world of Spam. And I don’t mean the kind that clogs up your inbox, I mean the edible kind, made by Hormel Foods.
Every year in mid-July or so, the city of Fremont, Nebraska hosts a 3 day party known as “John C. Fremont Days” in honor of (who else?) John C. Fremont, the explorer, pioneer and early day settler for whom the community is named. One of the events of this celebration is the annual Spam Cookoff. Nellie has her heart set on participating in the cookoff and with that in mind has been exploring the weird and wonderful world of cooking with Spam. Did you know they make more than one kind now? The pork products include the original flavor, a bacon flavor, a Hickory smoke flavor, and a lite version of each one as well as a couple of turkey versions, all available in the regular 12 oz size can and a 7 oz can.
Anyway, due to a number of reasons, the details of which would bore you to tears, Nellie missed the deadline for recipe submission to the officials and judges and will not be in the Spam cookoff this year.
However, the research and development in preparation for this much anticipated and exalted event has yielded some interesting results which Nellie is now sharing with you.
Good luck. And if you don’t care for Spam, ask for a suitable substitute in the comments and Nellie will gladly and graciously respond.
Spambalaya
Melt 4 Tblsp bacon fat in a large saucepan or Dutch oven. Saute ½ cup chopped Vidalia onion and ½ cup finely chopped celery in fat until vegetables are soft. Stir in 1 cup uncooked, long-cooking white rice and 4 cloves roasted garlic. Cook, stirring constantly over low heat until rice is milky and opaque and the garlic cloves are incorporated. Stir in one 14 oz can vegetable stock, ½ julienned roasted green pepper, ½ julienned roasted red pepper, ½ tsp Louisiana hot sauce and 1 Tblsp Nellie’s Creole seasoning. Stir well and bring to a boil. Reduce heat, cover tightly and simmer 20-25 minutes until rice is cooked and liquid is absorbed. Meanwhile, cut one 12 oz can Hickory smoke Spam and one 12 oz can turkey Spam into large (about 1-1 ½ inch) cubes. Over medium heat in a lightly oiled skillet, lightly brown the Spam cubes. Stir the cubes into rice mixture when rice is fully cooked. Add one 14 oz can diced tomatoes, undrained and one 6 oz can tomato paste. Cook over medium low heat until all is heated through.
Personal Breakfast Bowl
Lightly butter an oven proof cereal or salad bowl. Tear one slice bread into fine cubes and place in bowl. Over the bread cubes, sprinkle ½ Tblsp minced onion, ¼ cup of your favorite shredded cheese and ¼ cup finely diced Bacon flavored Spam. Tear another bread slice into fine cubes and top the Spam and onion layer. In a separate bowl, beat two medium eggs with 2 Tblsp milk and season them with salt and pepper to taste. Pour over the layers in the bowl. Cover and refrigerate overnight. Bring to room temperature and bake in a 350 F oven 30 minutes. Sprinkle on another layer of cheese and cook an additional 15-20 minutes. Serve hot.
More recipes coming. Check back in a few days.
Thursday, January 31, 2008
SUPER FOOD for the Super Bowl
We’re venturing out of Redneck Land for today’s menus.
Depending on who you’re rootin’ for, here’s some good stuff to try on Super Bowl Sunday:
Patriots
Starters: Cape Codder & New England Clam Chowder
Halftime Show: New England Crab Rolls and Boston baked beans
4th Quarter Snack: Codcakes
Sweet ending: Cranberry Maple Walnut Sundaes
Giants
Starters: Long Island Tea & Manhatten Style Clam Chowder
Halftime Show: New York Strip steak with Tapenade and Giant Baked Beans with Roasted pepper
4th Quarter Snack: Coach Farm Cheese Spread
Sweet ending: NY Style Cheesecake
The Recipes:
Cape Codder
For each serving: In a highball glass with ice, combine 2 oz. vodka and 5 oz. cranberry juice. Garnish with lime slice.
New England Clam Chowder
In a heavy pan, sauté 3 ounces julienned salt pork, 1 medium finely chopped onion until pork is crisp and onion is soft. Stir in 2 small red potoatoes, unpeeled and diced and add 1 cup chicken broth or stock. Simmer until potatoes are tender and the liquid is reduced by half. Stir in about 25 fresh, shucked clams (or one 6 ½ ounce can minced clams, undrained). Simmer 2-4 minutes. Stir in 1 ½ cups half and half and heat through, but do not boil.
Crab Rolls
For two servings: Whisk together 6 Tblsp mayonnaise, 1 Tblsp lemon juice and ¼ tsp cayenne pepper. Mix in ¾ pound crabmeat and 3 Tblsp finely chopped green onions. Butter the inside of two hoagies and grill until nicely toasted. Heap the crab filling onto the rolls and serve.
Boston Baked Beans
Soak one pound dry pinto beans overnight. Drain and set aside. Dice and cook ½ pound bacon until crisp. Add 1 cup chopped onions and sauté until limp. Place beans, bacon, onions, 1 cup ketchup, ¼ cup maple syrup, ¼ cup cider vinegar, 2 Tblsp dry mustard, 2 Tblsp molasses and 1 ½ Tblsp minced garlic in a large pot. Bake, uncovered in 350 oven about 4 hours, or until beans are tender. If desired, stir in 1 tsp salt at end of cooking time.
Codcakes
In medium saucepan, cover 2-3 cod fillets with water and bring to a simmer. Drain and cool. Grate 4 peeled potatoes and place in large mixing bowl. Stir in 2 large eggs, 2 Tblsp flour, ¼ cup finely chopped onion and ¼ tsp celery salt. Break the cooled cod into flakes and add to potatoes. Mix well. Place by rounded Tablespoons onto hot, greased griddle or skillet and cook on both sides until lightly browned. Serve with tartar sauce for dipping.
Cranberry Maple Walnut Sundaes
In a saucepan, simmer 1 ½ cups maple syrup 5 minutes. Stir in ½ cup cranberries and ½ cup finely chopped walnuts. Remove from heat and let cool. Serve over premium vanilla OR coffee ice cream.
Long Island Tea
For each serving: In a tall glass partially filled with ice cubes, pour ½ ounce each of gin, vodka, light rum, tequila, triple sec, 2 Tblsp lemon juice, 1 tsp sugar and finish filling with Coca Cola.
Manhattan Style Clam Chowder
Chop 4 slices bacon and fry until almost crisp. Add 1 chopped onion, 1 chopped celery stalk, 3 minced garlic cloves. Cook until onion & celery are tender. Add two 16 ounce cans diced tomatoes, 1 bay leaf, ½ tsp dried thyme, one 8 ounce bottle clam juice, one 8 oz. can tomato sauce and 1 large peeled & diced potato. Bring to boil, reduce heat and simmer until potatoes are tender. Stir in two 6 ½ ounce cans minced clams, undrained and heat through.
New York Strip with Tepenade
Season steaks as desired and sear both sides in hot skillet. Turn and fry to desired doneness. Tapenade: Place ½ cup slivered almonds; one 8 ounce jar unstuffed green olives, drained; 5 Tblsp olive oil; 2 Tblsp capers; 4 anchovies and 2 garlic cloves in food processor or blender. Blend until fine paste forms. Season to taste with salt & pepper.
Giant Baked Beans (get it? GIANT?)
Soak ¼ pound dried butter beans overnight. Drain. Add fresh water to cover by about 3 inches. Bring to a boil, reduce heat and simmer 1 hour. Meanwhile, heat 3 Tblsp olive oil in a skillet and sauté 1 large, finely chopped red onion and 1 large minced clove garlic. Drain one large can roasted red peppers and finely chop. Add to onion and garlic. When beans are done cooking, drain but reserve cooking liquid. Stir all ingredients together in casserole and add 2/3 cup reserved bean cooking liquid. Add one bay leaf and bake, covered for about 1 hour. If they seem to be drying out, add more bean liquid. Five minutes before end of cooking time, stir in 3 Tblsp Balsamic Vinegar.
Coach Farm Cheese Spread
In a food processor or blender, place 20 ounces soft, mild goat cheese, 3 Tblsp heavy cream, 1 ½ Tblsp paprika, ¾ tsp dry mustard, 1 minced clove garlic, 4 anchovies. Blend until smooth. Transfer to bowl, stir in 4 finely chopped green onions. Serve with crackers or carrot & celery sticks.
Cheesecake
For the base: Sift ½ cup flour with 1 tsp baking powder and a pinch of salt and set aside. Beat 3 egg yolks on high for 3 minutes. Gradually beat in 1/3 cup sugar and continue beating for 5 minutes. Sift flour mixture over batter and stir in until no more white flecks appear. Beat 3 egg whites and ¼ tsp cream of tartar until whites are high and frothy. Gradually beat in 2 Tblsp sugar and beat until stiff peaks form. Fold batter into egg whites. Pour into generously buttered 9-inch springform pan and bake at 350 10-15 minutes or until center springs back when touched. Meanwhile, make the filling: bring four 8-ounce packages cream cheese to room temperature. Beat one package with 1/3 cup sugar and ¼ cup corn starch for about 3 minutes. Beat in remaining packages of cream cheese. Beat in 1 1/3 cup sugar and 2 Tblsp lemon juice. Blend in eggs, one at a time. Blend in ¾ cup heavy cream, only until blended. Pour over cooled sponge cake base. Place the cake pan into a shallow pan and fill with water to one inch. Bake 60-70 minutes until center barely jiggles. Cool one hour. Chill thoroughly.
Depending on who you’re rootin’ for, here’s some good stuff to try on Super Bowl Sunday:
Patriots
Starters: Cape Codder & New England Clam Chowder
Halftime Show: New England Crab Rolls and Boston baked beans
4th Quarter Snack: Codcakes
Sweet ending: Cranberry Maple Walnut Sundaes
Giants
Starters: Long Island Tea & Manhatten Style Clam Chowder
Halftime Show: New York Strip steak with Tapenade and Giant Baked Beans with Roasted pepper
4th Quarter Snack: Coach Farm Cheese Spread
Sweet ending: NY Style Cheesecake
The Recipes:
Cape Codder
For each serving: In a highball glass with ice, combine 2 oz. vodka and 5 oz. cranberry juice. Garnish with lime slice.
New England Clam Chowder
In a heavy pan, sauté 3 ounces julienned salt pork, 1 medium finely chopped onion until pork is crisp and onion is soft. Stir in 2 small red potoatoes, unpeeled and diced and add 1 cup chicken broth or stock. Simmer until potatoes are tender and the liquid is reduced by half. Stir in about 25 fresh, shucked clams (or one 6 ½ ounce can minced clams, undrained). Simmer 2-4 minutes. Stir in 1 ½ cups half and half and heat through, but do not boil.
Crab Rolls
For two servings: Whisk together 6 Tblsp mayonnaise, 1 Tblsp lemon juice and ¼ tsp cayenne pepper. Mix in ¾ pound crabmeat and 3 Tblsp finely chopped green onions. Butter the inside of two hoagies and grill until nicely toasted. Heap the crab filling onto the rolls and serve.
Boston Baked Beans
Soak one pound dry pinto beans overnight. Drain and set aside. Dice and cook ½ pound bacon until crisp. Add 1 cup chopped onions and sauté until limp. Place beans, bacon, onions, 1 cup ketchup, ¼ cup maple syrup, ¼ cup cider vinegar, 2 Tblsp dry mustard, 2 Tblsp molasses and 1 ½ Tblsp minced garlic in a large pot. Bake, uncovered in 350 oven about 4 hours, or until beans are tender. If desired, stir in 1 tsp salt at end of cooking time.
Codcakes
In medium saucepan, cover 2-3 cod fillets with water and bring to a simmer. Drain and cool. Grate 4 peeled potatoes and place in large mixing bowl. Stir in 2 large eggs, 2 Tblsp flour, ¼ cup finely chopped onion and ¼ tsp celery salt. Break the cooled cod into flakes and add to potatoes. Mix well. Place by rounded Tablespoons onto hot, greased griddle or skillet and cook on both sides until lightly browned. Serve with tartar sauce for dipping.
Cranberry Maple Walnut Sundaes
In a saucepan, simmer 1 ½ cups maple syrup 5 minutes. Stir in ½ cup cranberries and ½ cup finely chopped walnuts. Remove from heat and let cool. Serve over premium vanilla OR coffee ice cream.
Long Island Tea
For each serving: In a tall glass partially filled with ice cubes, pour ½ ounce each of gin, vodka, light rum, tequila, triple sec, 2 Tblsp lemon juice, 1 tsp sugar and finish filling with Coca Cola.
Manhattan Style Clam Chowder
Chop 4 slices bacon and fry until almost crisp. Add 1 chopped onion, 1 chopped celery stalk, 3 minced garlic cloves. Cook until onion & celery are tender. Add two 16 ounce cans diced tomatoes, 1 bay leaf, ½ tsp dried thyme, one 8 ounce bottle clam juice, one 8 oz. can tomato sauce and 1 large peeled & diced potato. Bring to boil, reduce heat and simmer until potatoes are tender. Stir in two 6 ½ ounce cans minced clams, undrained and heat through.
New York Strip with Tepenade
Season steaks as desired and sear both sides in hot skillet. Turn and fry to desired doneness. Tapenade: Place ½ cup slivered almonds; one 8 ounce jar unstuffed green olives, drained; 5 Tblsp olive oil; 2 Tblsp capers; 4 anchovies and 2 garlic cloves in food processor or blender. Blend until fine paste forms. Season to taste with salt & pepper.
Giant Baked Beans (get it? GIANT?)
Soak ¼ pound dried butter beans overnight. Drain. Add fresh water to cover by about 3 inches. Bring to a boil, reduce heat and simmer 1 hour. Meanwhile, heat 3 Tblsp olive oil in a skillet and sauté 1 large, finely chopped red onion and 1 large minced clove garlic. Drain one large can roasted red peppers and finely chop. Add to onion and garlic. When beans are done cooking, drain but reserve cooking liquid. Stir all ingredients together in casserole and add 2/3 cup reserved bean cooking liquid. Add one bay leaf and bake, covered for about 1 hour. If they seem to be drying out, add more bean liquid. Five minutes before end of cooking time, stir in 3 Tblsp Balsamic Vinegar.
Coach Farm Cheese Spread
In a food processor or blender, place 20 ounces soft, mild goat cheese, 3 Tblsp heavy cream, 1 ½ Tblsp paprika, ¾ tsp dry mustard, 1 minced clove garlic, 4 anchovies. Blend until smooth. Transfer to bowl, stir in 4 finely chopped green onions. Serve with crackers or carrot & celery sticks.
Cheesecake
For the base: Sift ½ cup flour with 1 tsp baking powder and a pinch of salt and set aside. Beat 3 egg yolks on high for 3 minutes. Gradually beat in 1/3 cup sugar and continue beating for 5 minutes. Sift flour mixture over batter and stir in until no more white flecks appear. Beat 3 egg whites and ¼ tsp cream of tartar until whites are high and frothy. Gradually beat in 2 Tblsp sugar and beat until stiff peaks form. Fold batter into egg whites. Pour into generously buttered 9-inch springform pan and bake at 350 10-15 minutes or until center springs back when touched. Meanwhile, make the filling: bring four 8-ounce packages cream cheese to room temperature. Beat one package with 1/3 cup sugar and ¼ cup corn starch for about 3 minutes. Beat in remaining packages of cream cheese. Beat in 1 1/3 cup sugar and 2 Tblsp lemon juice. Blend in eggs, one at a time. Blend in ¾ cup heavy cream, only until blended. Pour over cooled sponge cake base. Place the cake pan into a shallow pan and fill with water to one inch. Bake 60-70 minutes until center barely jiggles. Cool one hour. Chill thoroughly.
Friday, January 18, 2008
Decent Coffee
I don't know about you, but I'm getting tired of that used motor oil they sell for 3-5 bucks a cup at the coffee shop. It's so bitter, they have to disuise it with flavored syrups and foamy milk. Now, I want my coffee to taste like coffee. Just pour it into the cup and hand it over. If I want the taste of vanilla, I'll have a bowl of ice cream.
The first thing you need to do to make yourself a good cup of coffee is to get rid of that auto-drip thing. Have you ever looked into the tank of that monster? It looks a little like the landscape of a distant planet or something. And it's gotta be a bacteria farm. No wonder it makes awful coffee!
Get yourself a good stovetop pot. I use a 2 quart size at home. Make sure it's CLEAN. Fill with water and place on the burner and bring the water to a full rolling boil. Meanwhile, measure 4 coffe scoops of good dark coffee grounds into a bowl. Add a fresh egg and stir the grounds and egg together until it's all in a lump. Separate it into two lumps. When the water is boiling real good, add the coffee and reduce the heat. Simmer for 10 minutes. Pour through a strainer because some of the grounds will escape from the lumps and try to get into your cup.
This method works as good over a campfire as it does on the stovetop.
The first thing you need to do to make yourself a good cup of coffee is to get rid of that auto-drip thing. Have you ever looked into the tank of that monster? It looks a little like the landscape of a distant planet or something. And it's gotta be a bacteria farm. No wonder it makes awful coffee!
Get yourself a good stovetop pot. I use a 2 quart size at home. Make sure it's CLEAN. Fill with water and place on the burner and bring the water to a full rolling boil. Meanwhile, measure 4 coffe scoops of good dark coffee grounds into a bowl. Add a fresh egg and stir the grounds and egg together until it's all in a lump. Separate it into two lumps. When the water is boiling real good, add the coffee and reduce the heat. Simmer for 10 minutes. Pour through a strainer because some of the grounds will escape from the lumps and try to get into your cup.
This method works as good over a campfire as it does on the stovetop.
Thursday, January 3, 2008
Ingedients and Techniques II
Use these as steak rub, sprinkle on a roast, shake a little into your gravies or sauces, add to your flour when making deep fried veggies, chicken fried anything. (I suggest you taste a small amount so you know how hot it’s going to be before you rub, sprinkle or shake.) They go pretty well on just about anything but cereal.
Place the spices in a tightly covered container and shake vigorously to blend.
Creole Seasoning
2 ½ Tblsp paprika
2 Tblsp salt
2 Tblsp garlic powder
1 Tblsp black pepper
1 Tblsp onion powder
1 Tblsp cayenne pepper
1 Tblsp dried oregano
1 Tblsp dried thyme
Southwest Seasoning
2 Tblsp chili powder
2 Tblsp paprika
1 Tblsp coriander
1 Tblsp garlic powder
1 Tblsp salt
2 tsp cumin
2 tsp cayenne pepper
1 tsp black pepper
1 tsp dried oregano
Hot Rub
4 Tblsp canning salt
3 Tblsp dried, finely ground jalopeno or pasilla (place dried peppers in blender or food processor and process until fine. Cover your nose with a bandanna during this process – trust me.)
2 Tblsp garlic powder
2 Tblsp sugar
2 Tblsp cumin
2 Tblsp black pepper
1 Tblsp dried thyme
Chili Paste
Place 4 dried ancho chilies, 4 dried guajillos, ½ onion, quartered and 3 cloves minced garlic in a large saucepan and add 3 cups chicken stock. Bring to a boil, reduce heat ans simmer for about 15 minutes, or until chilies are softened and reconstituted. Process all ingredients in a blender or processor until pureed. Freeze in ½ cup measures (Nelli uses those little Gladware containers.)
Roasted Peppers (Should have put this up with yesterday’s stuff)
Wash and cut in half desired fresh peppers (any color of bell, poblano, jalopeno, etc). Place on baking sheet and broil until skin turns black. Immediately place peppers in a Dutch oven and cover tightly. Leave them to steam for 10-15 minutes. Remove from pan and scrape off the burned skin. Can be used immediately, or to store: place one slice in bottom of a Gladware sandwich container, brush with small amount of olive oil. Top with another slice, brush with olive oil. Continue process, placing 5-6 slices in each container. These freeze well. Note: roasting really brings out the heat in jalopenos.
Place the spices in a tightly covered container and shake vigorously to blend.
Creole Seasoning
2 ½ Tblsp paprika
2 Tblsp salt
2 Tblsp garlic powder
1 Tblsp black pepper
1 Tblsp onion powder
1 Tblsp cayenne pepper
1 Tblsp dried oregano
1 Tblsp dried thyme
Southwest Seasoning
2 Tblsp chili powder
2 Tblsp paprika
1 Tblsp coriander
1 Tblsp garlic powder
1 Tblsp salt
2 tsp cumin
2 tsp cayenne pepper
1 tsp black pepper
1 tsp dried oregano
Hot Rub
4 Tblsp canning salt
3 Tblsp dried, finely ground jalopeno or pasilla (place dried peppers in blender or food processor and process until fine. Cover your nose with a bandanna during this process – trust me.)
2 Tblsp garlic powder
2 Tblsp sugar
2 Tblsp cumin
2 Tblsp black pepper
1 Tblsp dried thyme
Chili Paste
Place 4 dried ancho chilies, 4 dried guajillos, ½ onion, quartered and 3 cloves minced garlic in a large saucepan and add 3 cups chicken stock. Bring to a boil, reduce heat ans simmer for about 15 minutes, or until chilies are softened and reconstituted. Process all ingredients in a blender or processor until pureed. Freeze in ½ cup measures (Nelli uses those little Gladware containers.)
Roasted Peppers (Should have put this up with yesterday’s stuff)
Wash and cut in half desired fresh peppers (any color of bell, poblano, jalopeno, etc). Place on baking sheet and broil until skin turns black. Immediately place peppers in a Dutch oven and cover tightly. Leave them to steam for 10-15 minutes. Remove from pan and scrape off the burned skin. Can be used immediately, or to store: place one slice in bottom of a Gladware sandwich container, brush with small amount of olive oil. Top with another slice, brush with olive oil. Continue process, placing 5-6 slices in each container. These freeze well. Note: roasting really brings out the heat in jalopenos.
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