Skate with Mushrooms

July 1, 2010

OK, I know what you are thinking.  I am not telling you to get your roller skates and get wasted on mushrooms.  Skate is a type of fish.  You could use any white meated fish, but for this I am going to use skate fillets.  So what we need for this is:

1 Skate fillet

1/2 c.  Cleaned and sliced mushrooms

1 c.  Chablis

1 c. chicken broth

1 clove garlic pressed and minced

1/2 t. fresh dill

In a skillet, saute the mushrooms in the chicken broth with the dill and garlic.  When the mushrooms are done drain the remaining broth into another container.  Set the mushrooms aside.

Pour wine into skillet and poach the skate fillet.  You will know it’s done when the meat is a solid white through out.

Going to start presentation at this point, because this is where it begins.

Place fillet in center of the plate .  Surround the fillet with the mushrooms along the outer edge of the plate ( still inside the outer ring).

Add the drained broth/dill/garlic mixture to the wine and reduce to a lite gravy.    Drizzle over fish and mushrooms

Enjoy =-)

Advertisements

Chicken(or Turkey) and Mushroom Soup with Wild Rice

April 8, 2010

Have you ever wondered what to do with that Chicken or Turkey carcass when your done with dinner?  Well, because my family abhors wasting food… We save it 🙂

So here is what we’ll need…

1 carcass of chicken or turkey

1 C. button mushrooms (sliced)

1 small purple onion ( diced )

1 C. long grain wild and brown rice ( cooked to package instructions )

fresh rosemary, oregano, and thyme to taste.

Very simple recipe.    Place carcass in pot, cover with water and boil for about an hour.  Remove carcass from pot and strip all remaining meat.  Discard the carcass and return meat to pot.   Add all remaining ingredients an simmer for 45 min, seasoning to taste.

Enjoy


Pork Back Ribs

May 5, 2009

I have yet to find a meat eatin person who didn’t like babyback ribs.  I am sure there are some out there, but the thought scares me.  Most of the time when folks say they can’t make them, or prefer to go to a eatin house to get em’ It’s because of one thing alone.  ” Ain’t got no grill!!”  I gotcha covered.

Here’s what we’ll need:

2 racks pork babyback ribs

1 12 oz. (300 ml) can of Beer ( I use bud light )

1 bottle of your favorite BBQ sauce

Garlic powder ( optional )

OK, so you want to put the ribs in a large roasting pan MEAT SIDE UP.  Sprinkle the garlic powder over the ribs lightly, then pour the can of beer in the pan. Put the lid on and place in a 350 degree oven for 35 min to steam the ribs.

While that is cooking, pour the BBQ sauce in a large bowl.  You want it to be large because it will also have to hold the drippings.

when the timer goes off, drain the drippings into the bowl. mix well.   Coat the ribs with the sauce and put back in the oven.  reduce heat to 300 degress and cook for 40 min, and baste about halfway through

Folks never believe me when they hear that the ribs were cooked in an oven.

Enjoy


Vegetable Beef Soup

May 5, 2009

So with this classic, there are many variations on a theme.  For me this is almost considered a left over creation, in as much as it is made with leftover roast.  I have made it 100% fresh and it is very good, but I like it best with the leftover roast.

So here’s what we’ll need:

1-1.5 lb cubed beef. ( as stated before I use leftover roast)

1 32 oz. (quart) container  Swanson’s beef broth

3 c Potato ( diced )

1 bunch celery ( top the celery and just start slicing while still attached to the bunch. When it starts getting to the light part…stop )

1 small bag baby carrots

1 large onion ( diced )

1 clove garlic ( pressed and minced )

1 T salt

1 t. ground mustard

3 C water

1 T Worcestershire sauce

These are prolly the easiest directions in the world to follow….   Combine everything in the pot.  Simmer on med-med/low  for 3 hours.

Stir every half hour or so and add a little water as needed.

Enjoy


Pea Salad

March 24, 2009

I can’t tell you the first time I had this, because my mother has been making this since before I was born.  It has been a staple in my life, since I have had a life.  So it’s only right to share this dish, that I hope will be served in my family long after my grandchildren’s grandchildren are gone.

here’s what we’ll need:

1 can sweet peas ( thoroughly drained )

1/3 c. chedder cheese cut into 1/4″ cubes

1 hard boiled egg ( chopped)   optional

1/4 c. onion  ( finely minced)

3 T. Mayonase or Miracle Whip

Combine ingredients, stir.    Serve Cold


Dirty Rice

March 24, 2009

Now this is a cajun dish that is a full meal on it’s own.  I have had many incarnations of Dirty Rice.  Some have been good…. some, not so much.

This is a pretty solid recipe, and will be sufficient to feed about 4 healthy folks and leave some leftovers.

Here’s what we’ll need.

2 c. white rice

1 lb. Ground Beef

1 lb. Ground Pork

1 lb. Ground Chicken Giblets ( heart and gizzard)

1/2 c. butter

1 c. celery ( finely chopped )

1 c. Onion ( finely chopped )

1 c. Bell Pepper ( finely chopped )

1 T. Miced fresh garlic

1 t. gound Black Pepper

2 T.  Worcestershire  sauce

1 T. Salt

1/2 c. red wine

Cook rice according to the directions on the package, but don’t start it real early. You’ll see why in just a minute.

In a large stock pot, combine everything but the rice and the wine. Cook over medium heat for  3 hours stiring every 15 min or so.  When it’s cooked for 3 hours, add the cooked rice and the wine.  Reduce heat to low and cook for another 30 min, stiring often.

Enjoy


Almond Toffee

March 24, 2009

This can best be described as a mouthgasm.   I have shamelessly taken this recipe from my mother, who has agreed to my re-posting it.

1 lb. of butter

1 lb. light brown sugar

32 ounces of sliced almonds

12 regular Hershey bars


Heat oven to 300 degrees to roast almonds in the pan

you will use for the candy.  I knead them to break

them up some and smooth them out in pan.  I roast

them while I am starting my candy for about 5-10 min.

After taking the pan out of the oven I take out of the

pan all but a thin layer of almonds and the rest go into

a bowl to add to the toffee topping…on top of the choc.

Bring butter and brown sugar to a boil (at this point I

add a handfull of almonds saved from the pan).  I cook

at medium high on an electric range/med. gas.  I use

the Taylor Thermometer and bring it to 283 degrees

removing immediately and pouring it over warm almonds

spreading evenly.  Quickly cover with the Hershey bars

and smooth out then add the rest of the almonds and

lightly press all with a potato masher.  After it cools

a little, I press with the potato masher again.  Let it

set for 24 hours before cutting into pieces.

The secret to this recipe is to “wash the pot” as it

is cooking by dipping a rubber spatula (Pampered Chef

preferred as it can tolerate high heat) into a cup of water

and washing down the sides of the pot frequently…this

keeps the sugar from crystallizing on the sides.

This all sounds difficult but if you have your candy

unwrapped and stacked beside the pan where your

candy will be poured…it will take about 30 minutes.


Bacon Wrapped Asparagus

March 22, 2009

I have yet to meet anyone who thinks asparagus is ok.  Seems to be one of those love it or hate it.  Well I love it, and this is my page, so here is a good one =-).

Here’s what we’ll need:

1 bunch fresh asparagus  ( cleaned and trimmed )

1 brick Pepperjack cheese  ( cut into slivers about half as long as the asparagus and about as big around as a pencil )

1 pkg Bacon  ( I use Wright’s Peppered Bacon )

take 3 spears of asparagus and surround a sliver of cheese with them.  Wrap the asparagus in bacon, and place on a non-stick deep cookie sheet.

continue this process for as many servings as you choose.  3 wraps is about perfect as a side.  4-5 for just a finger food snack.

place the sheet in the oven and bake at 350 for about 15 min, or until bacon is at desired degree of done.

Enjoy


Hamburgers / Cheeseburgers

February 24, 2009

The hamburger has been around for ages.   So obviously this is not new.  That being said, here is my spin on the good ole American icon.

Here is what we’ll need:

2 lbs   ground beef ( or textured soy protein for our vegetarian friends )

1 t. ground cumin seeds

1/2 t. chili powder

1/4 c.  Worcestershire sauce

ground black pepper ( optional )

Get ya a big bowl, and combine all the ingredients in it .  For this…. ya gotta use your hands ( so make sure you wash before and after ).

Thoroughly mix all the ingredients until all the liquid is absorbed into the meat.

Form patties of a size to your choice.

Cook /grill  until the liquid runs clear.

Enjoy


Enchiladas

August 5, 2008

For those who are in for a south of the border taste, without going to the local Mexican Food joint, here is something to satisfy the craving…

For this recipe I am going to cheat.  Making enchilada sauce from scratch is a pain in the ass, but is better than the canned. But, like I said, I am cheating so we are going to use the canned.

Here’s what we’ll need:

1.5 lbs lean ground beef.

2 T. Chili Powder

1/2 C diced white Onion

20 oz. Can Enchilada Sauce

Salt and Pepper to taste

2 C shredded Sharp Cheddar Cheese

14 Corn tortillas ( get the good ones )

11.5 x 9 baking dish

Preheat oven to 300 degrees

In a skillet, combine ground beef , onion, chili powder, salt and pepper.

Cook till beef is done.  drain.

add Enchilada sauce and simmer for 10 min.

While meat is simmering, heat Tortillas so they are warm and soft.

Spray baking dish with non-stick spray

place about 3 T of meat on each tortilla, in the center, then roll tortilla and put in dish ( seam down )

repeat till dish is full.

Cover with cheese.

Bake till cheese is melted.

Serve with your favorite side dishes

Enjoy =-)